Its cheesy. Its saucy. Its got little crispy bits of deliciousness. Who doesn’t love pizza?
I won’t lie to you and tell you this tastes exactly like pizza, because there’s truly nothing as amazing as real, fluffy, deep-dish pizza dough. BUT if you don’t feel like spending hours getting a perfect rise on hand-made dough, and also don’t want to feel like a sack of potatoes after dinner, then this is the pizza for you.
Try it. You won’t be disappointed.
Lets start with the s’ghetti squash. Most people will tell you just to cut it in half, scoop out the gunk, and throw it in the oven. But all that does for you is give you an unevenly baked, super hot squash that is pretty annoying to scoop out. Here’s what you wanna do instead – cut it in half, scoop out that gunk, and then cut the squash into 1/2 inch rings. As so:
Place the squash rounds in a baking dish or on a lined cookie sheet. Drizzle with olive oil to prevent it from drying out, and sprinkle with some fresh-cracked black pepper and sea salt. NOW throw it in a 425 degree oven for 45 minutes.
Hey, hey, pretties.
Let them cool for a few minutes before peeling off the skin on the outside. Or, if you’re stubborn like me, you can just go for it and plan to burn yourself about 27 times. Whatever is your style…
I had a medium sized squash and ended up with about 3 cups of squash (measured at this point).
This next step is the MOST IMPORTANT step of the whole recipe. I cannot stress that enough. If you skip this step or b.s. it, you’ll end up with something quite limp and sad. I’m talking about LIMP PIZZA, people. Don’t do that to yourself. You deserve better.
This step involves squeezing out every last bit of moisture that you can from those squash noodles. They hold a surprisingly insane amount of water! My favorite thing to use is cheese cloth – its cheap too, and you can find it at Publix. If you don’t have cheesecloth, you can use a tea towel. Its best not to use a normal towel that has lots of fibers or the squash will stick to it and the fibers could get into your squash – yuck on both accounts.
What you’ll end up with is a tight little ball of squash and a big bowl of yellow liquid. When you feel like you’ve squeezed out all the water – squeeze some more. Remember, this is how you get a beautiful, crispy crust.
Once its all squeezed dry – you can add the binders. For 3 cups of spaghetti squash, I used a little under 1/2 a cup of mozzarella (freshly shredded) and 1 egg. If you end up with a little more squash, just add a little more cheese. Or you can double the recipe and use 1 cup of cheese and 2 eggs. If you added salt and pepper before baking the squash, you don’t need to add it now. If you didn’t, add a little to taste. I also like the addition of some italian herbs.
This next part gets a little messy! Get your hands in there and mix it up super well, tearing apart any big pieces. Or you could be practical and use a spoon or something.
There is one thing that I forgot to do that I highly suggest that you do: line your baking sheet with parchment paper. If you don’t, your pizza will definitely stick and it’ll be a huge pain to scrape it off and flip it… and you might experience a slight panic and your husband might look at you like you just crushed all his pizza dreams.
Anyway, I have a pan thats round for making pizza, but it still needed to be lined. I don’t have a real pizza stone, but if you do – you probably don’t need to line it. If you try that, I’d love to hear how it worked out – good or bad. Press your squash mixture into a thin, even round. If you notice any moisture pooling around it, I suggest you pour it off before baking.
Bake your “crust” for 20 minutes at 400 degrees. When you pull it out of the oven, carefully flip it over. It can help to put another piece of parchment on top and flip the whole pan over, then peel off the used parchment and place the pizza back on the baking sheet. Or just use a spatula to flip it. Bake for 10 more minutes.
Next up: toppings.
Toppings are everything.
You can have a beautiful pizza crust but if you don’t nail the toppings – well you might as well throw that sucker in the trash.
The hubs is a big fan of the traditional pepperoni, so I usually grab Applegate Farms pepperonis and crisp them up on the stove. Not only is the crunch amazing, but it also helps cook out the fat that tends to make for greasy, soggy pizza. Just make sure you place them on a paper towel to soak up all the excess oil. And I always add some minced garlic and a sprinkle of red pepper flakes because they make me happy. I’m looking forward to that pregnancy heartburn everyone keeps telling me about. Go big or go home.
If it were 100% up to me, I’d make this a veggie loaded pizza – some broccoli, maybe some onions and mushrooms. Pretty much whatever you like can be thrown on a pizza. PIZZA IS FREEDOM.
And of course, you need your cheese. Shred the fresh mozzarella yourself for the best taste/texture. I also suggest using homemade marinara sauce. You’re better off adding it to the pizza after the final bake or dipping your slices into the warm sauce. If you add it under the toppings, it tends to make everything soggy and ruin all the hard work you just went through.
Once you have all the toppings on, throw the pizza back in the oven under broil for a few minutes – checking on it periodically and pulling it out when everything looks melty and perfect.
The end result: super delicious gluten free pizza with all your favorite toppings and zero guilt. Plus, a heaping servings of veggies. That’s a win.
Spaghetti Squash Pizza Recipe
- 1 medium organic spaghetti squash
- 1 organic egg
- 1 cup fresh mozzarella
- minced garlic
- marinara/pizza sauce
- roasted veggies
- red pepper flakes
- cheesecloth or a tea towel
- parchment paper
- pizza stone
Heat your oven to 425 degrees. Rinse your squash and cut it in half. Scoop out the gunk inside and discard. Slice the squash into 1/2 inch rounds. Place on a lined baking sheet or baking dish and drizzle with olive oil. Sprinkle with a little salt and pepper if desired. Bake for 45 minutes or until softened.
Remove your squash from the oven and allow to cool enough to handle. Reduce the oven heat to 400 degrees. Peel off the skin from the outside and pull apart the squash "noodles". Measure out about 3 cups of squash. Using cheesecloth or a tea towel, squeeze out all of the moisture from the noodles. This step helps create a crispy crust, so keep squeezing! Discard the liquid when done.
Add 1 egg and about 1/2 a cup of the mozzarella to the squash and squish it all together until its well combined. I prefer to shred my own fresh mozzarella and throw in a little Italian herbs. If you didn't salt and pepper the squash before baking, add a little bit now. Line your baking sheet with parchment paper and form a thin circle with the squash mixture for your "crust". Bake for 20 minutes at 400 degrees.
After the first bake, pull the crust from the oven and flip to bake the other side. You can either use a spatula to flip it or place another piece of parchment on top and flip the entire pan. You'll then be able to peel off the used parchment and place the crust and parchment back on the baking sheet. Bake the other side for 10 more minutes.
Its time for toppings! Throw on whatever you like and sprinkle with the other 1/2 cup of cheese. Then place back in the oven on broil until the cheese is melty and amazing. **Please do not put your sauce directly on the pizza! It will make your crispy crust all soggy and sad. Instead, dip your pizza in warm sauce if desired.**
The toppings are entirely up to you! We prefer Applegate Farms pepperonis and we like to dunk our pizza slices in homemade marinara. I'd love to hear about what you put on your pizza!