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…
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
Salt and Pepper
2 Links Thin & Trim Chicken Sausage
Broccolini Sauteed in Olive Oil and Garlic
Low Fat Ricotta Cheese
Low Fat Shredded Mozzarella
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.