Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup shredded mozzarella cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil for greasing
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Step 2: Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
- Step 3: Once cooked, let the spaghetti squash cool slightly, then use a fork to scrape out the strands into a mixing bowl. Allow the strands to cool completely.
- Step 4: Add the shredded mozzarella cheese, egg, garlic powder, Italian seasoning, salt, and black pepper to the bowl with the spaghetti squash strands. Mix until well combined.
- Step 5: Grease a baking sheet or pizza stone with olive oil. Transfer the mixture onto the prepared surface and shape it into a round pizza crust about 1/4 inch thick.
- Step 6: Bake the crust in the oven for about 20 minutes or until it becomes golden brown and crispy. Remove from the oven and add your favorite keto-friendly toppings before returning to bake for an additional 10 minutes. Enjoy!
Notes
- For optimal freshness, store any leftover pizza crust in an airtight container in the fridge for up to three days.
- When reheating, place the crust back in a preheated oven at 350°F (175°C) for about 10 minutes to maintain its crispiness rather than using a microwave.
- Consider serving your spaghetti squash pizza crust topped with fresh basil, cherry tomatoes, and a drizzle of balsamic glaze for a vibrant and flavorful twist.
- For an extra cheesy crust, try mixing in some additional grated Parmesan cheese along with the mozzarella before shaping it into your pizza base!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/4 of the crust)
- Calories: 150
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 2g