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Spaghetti Squash Pizza Crust

Weekend Indulgence!!!

Here’s the thing with this pizza: The crust is made from spaghetti squash. No flour. No butter. Just veggies and cheese, please.

INGREDIENTS: (We recommend organic and free-range ingredients)

Spaghetti Squash Pizza Crust, makes one large crust:

  • 1 spaghetti squash
  • 1 egg
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt


  • First, carefully cut the squash in half and scoop out the seeds and innards. This part kind of smells like autumn, because it reminds me of carving pumpkins.
  • Lightly coat the inside of the squash in a couple teaspoons of olive oil. Bake at 375°F for about 45 minutes, until the inside is easy to shred with a fork. Allow to cool. Scoop out the insides. Place on a plate or baking dish with paper towels. We want to try and soak up any excess moisture from the squash.
  • In a bowl mix together the squash, egg, and spices. Set aside.
  • Preheat the oven, with the baking sheet inside, at 400°F. Once the oven is hot enough, remove the pan, cover with parchment paper, and spread the spaghetti squash mixture over the baking sheet in a thin layer. Bake until the edges begin to brown, around 20-25 minutes.
  • Cover in a little sauce (use homemade or store-bought), cheese, and your favorite toppings. Bake for another 4-6 minutes, until the cheese is nice and melted
  • This pizza crust is quite tasty. Impressive. The texture is not like thin crust pizza exactly, so don’t go into it expecting that. It’s different. But it’s super delicious.

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