Spaghetti Squash Pizza Crust

Looking for a healthy pizza crust you can actually pick up? I got you. I’ve dabbled with all kinds of healthy pizza, this by far is the best. The crust is simple, a little sweet, and the perfect vessel for cheesy, crunchy toppings!

See full recipe below…

 

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For the Crust:

3 Cups Cooled Roasted Spaghetti Squash

  • Cook Spaghetti Squash in the microwave for 2-3 minutes so it’s easy to cut in half. Place halved spaghetti squash face down in olive oil greased pan and bake for 45 minutes. Let cool and shred with a fork.

1/4 Cup Flour (Gluten Free Preferable)

1 Tbsp Dried Oregano

1/4 Cup Parmesan Cheese

2 Eggs

Salt and Pepper

Toppings:

2 Links Thin & Trim Chicken Sausage

Broccolini Sauteed in Olive Oil and Garlic

Low Fat Ricotta Cheese

Low Fat Shredded Mozzarella

Instructions:

Preheat oven to 400º. Squeeze as much moisture out of the spaghetti squash as possible. I put it in a pasta strainer and pressed down firmly with a clean towel (or paper towels) over the sink. The drier the better!

Combine with eggs, seasonings, flour and parmesan cheese. Spread mixture evenly about 1/3 – 1/5 inch thick on parchment paper lined baking sheet. Cooking time will change depending on thickness.

Bake for 30-35 minutes. Bottom of crust should be a golden brown color. Top with cheese and other desired toppings and bake for  10 more minutes on 450º.

 

 

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