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If you’re craving pizza but want a lighter, low-carb option, this spaghetti squash pizza crust is about to become your new favorite!
I love how the naturally stringy texture of spaghetti squash creates a delicious and healthy base that still gives you all the cheesy, saucy goodness of traditional pizza. This recipe is easy, customizable with your favorite toppings, and perfect for an easy weeknight dinner. Plus, it’s a great way to sneak in extra veggies without even thinking about it!
For more creative, lightened-up pizza crust recipes, try our cottage cheese pizza crust, protein pizza crust with Greek yogurt, and air fryer tortilla pizza next!
Table of Contents
Why You Will Love This Spaghetti Squash Crust Pizza
- Low-Carb Pizza Crust: This spaghetti squash crust is low-carb and gluten-free!
- High-Fiber Option: The base of the crust is spaghetti squash, which makes it high in fiber.
- No Flour: This spaghetti squash pizza crust recipe is made without flour!
- Easy: It’s easy to make with a few simple ingredients and seasonings for the ultimate flavor.
- Customizable: You can customize this recipe by adding your favorite pizza toppings!
Ingredients Needed
- Spaghetti Squash: The base of this pizza crust is spaghetti squash strands!
- Seasonings: Season the squash with salt and pepper before roasting. Once done, season the strands with dried oregano, garlic powder, onion powder, and an additional pinch of salt.
- Egg: One whisked egg helps bind the spaghetti squash together to create a crust.
- Pizza Sauce: Spread pizza sauce over the spaghetti squash crust. Use your favorite pizza sauce, or try our healthy homemade marinara sauce, slow cooker tomato sauce, or roasted tomato sauce.
- Cheese: Top with shredded light mozzarella cheese or your favorite cheese.
- Toppings: Keep it plain or add your favorite pizza toppings!
Find the full measurements in the recipe card below.
How To Make Spaghetti Squash Pizza Crust
Step 1: Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Then, lightly spray the spaghetti squash with olive oil and season with salt and pepper. Roast the spaghetti squash cut side down on a sheet pan lined with parchment paper for 45-50 minutes, or until tender. Once done, let it cool.
Step 2: Using a fork, scrape out the spaghetti squash strands into a kitchen towel.
Squeeze out as much liquid as possible for the best crust texture.
Step 3: Add the drained spaghetti squash strands to a large bowl. Season with oregano, garlic powder, onion powder, and a pinch of salt. Lightly mix these ingredients.
Step 4: Add a whisked egg to the bowl. Mix until well combined.
Step 5: Transfer the mixture onto a 12-inch pizza pan lined with parchment paper. From there, press it into a round pizza shape.
Step 6: Bake the crust at 400°F for 20-25 minutes, until the crust is firm and lightly golden.
Step 7: Remove the crust from the oven. Evenly spread the pizza sauce over the top and sprinkle with light mozzarella cheese. Add any additional toppings you love.
Step 8: Return the pizza to the oven and bake until the cheese is melted and bubbly, about 5-7 minutes. Once done, slice and enjoy your low-carb spaghetti squash pizza warm.
Expert Tips for the Best Spaghetti Squash Pizza Crust
- Let the Spaghetti Squash Cool: After roasting the spaghetti squash, make sure to let it cool before scraping out the strands and making the crust.
- Drain the Spaghetti Squash Well: After roasting, squeeze out as much liquid as possible from the spaghetti squash strands. This helps keep your crust from getting soggy.
- Evenly Press the Crust: When shaping the crust, press it firmly onto the parchment paper. A consistent thickness helps it bake evenly.
- Customize your Toppings: Go light with sauce and cheese to keep it low-carb, or load it up with veggies for extra flavor and nutrition.
- Crispier Crust: Bake the crust a few extra minutes before adding toppings for a crispier crust.
Pizza Topping Variations
This spaghetti squash pizza is easy to customize with your favorite toppings! Try sliced bell peppers, mushrooms, spinach, olives, or cherry tomatoes for a veggie-loaded option. For extra protein, add cooked chicken, turkey pepperoni, or classic pepperoni. You can also add red onion, fresh basil, or a sprinkle of crushed red pepper for extra flavor. The possibilities are endless, so have fun making it your own.
Serving Suggestions
We love pairing this spaghetti squash pizza with our Italian chopped salad or healthy baked chicken parmesan for a delicious, well-rounded meal. For a higher-protein option, top your pizza with cooked chicken or turkey pepperoni.
Storage Instructions
Leftovers can be stored in the fridge for 1-2 days, and can be reheated in the oven or air fryer until warmed through.
More Spaghetti Squash Recipes!
- Mediterranean Spaghetti Squash
- Garlic Parmesan Spaghetti Squash
- Spaghetti Squash Enchilada Bowls
- Marry Me Chicken Spaghetti Squash
- Chicken Alfredo Spaghetti Squash
- Slow Cooker Spaghetti Squash
- Air Fryer Spaghetti Squash
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Spaghetti Squash Pizza Crust
Ingredients
For the Spaghetti Squash Crust:
- 2 cups spaghetti squash strands, about 1 small squash
- olive oil spray
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 pinch of salt, additional to taste
- 1 large egg, whisked
For the Pizza Topping:
- 1/4 cup pizza sauce
- 1/2 cup shredded light mozzarella cheese
Instructions
- Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Then, lightly spray the spaghetti squash with olive oil and season with salt and pepper. Roast the spaghetti squash cut side down on a sheet pan lined with parchment paper for 45-50 minutes, or until tender. Once done, let it cool before making the crust.
- Using a fork, scrape out the spaghetti squash strands into a kitchen towel. Squeeze out as much liquid as possible for the best crust texture. You’ll need about 2 cups of drained spaghetti squash for the pizza crust base.
- Add the drained spaghetti squash strands to a large bowl. Season with oregano, garlic powder, onion powder, and a pinch of salt. Lightly mix these ingredients.
- Add a whisked egg to the bowl. Mix until well combined.
- Transfer the mixture onto a 12-inch pizza pan lined with parchment paper. From there, press it into a round pizza shape.
- Bake the crust at 400°F for 20-25 minutes, until the crust is firm and lightly golden.
- Remove the crust from the oven. Evenly spread the pizza sauce over the top and sprinkle with light mozzarella cheese. Add any additional toppings you love.
- Return the pizza to the oven and bake until the cheese is melted and bubbly, about 5-7 minutes. Once done, slice and enjoy your low-carb spaghetti squash pizza warm.
Video
Notes
- Let the Spaghetti Squash Cool: After roasting the spaghetti squash, make sure to let it cool before scraping out the strands and making the crust.
- Crust Tip: After roasting, squeeze out as much liquid as possible from the spaghetti squash strands. This helps keep your crust from getting soggy.
- Evenly Press the Crust: When shaping the crust, press it firmly onto the parchment paper. A consistent thickness helps it bake evenly.
- Optional Toppings: Sliced bell peppers, mushrooms, spinach, olives, cherry tomatoes, cooked chicken, pepperoni, or your favorite toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This spaghetti squash pizza crust is such a fun low-carb twist and one of my favorite ways to sneak in extra veggies! It’s light, delicious, and totally hits the spot when you’re craving pizza but want something a little lighter.