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.