Gluten-Free Spaghetti Squash Pizza Crust

I absolutely love pizza but I don't love the way it makes my insides feel and I know its not good for me if I'm trying to be healthy! I've been on the hunt for a good crust-alternative (other than dough) so I can make my own healthy and yummy pizza at home. I found a recipe from the Greatist that uses spaghetti squash as the crust and I would highly suggest giving it a try! It was super yummy and I felt much better about eating a pizza that I knew was healthy. Keep in mind, these are the ingredients and directions for a basic margherita type pizza, but feel free to add on your favorite toppings!

What you'll need:

  • 1 spaghetti squash (about 2 pounds)
  • 1 tablespoon olive oil
  • 1 1/4 teaspoons kosher salt
  • Cooking spray
  • 1/2 cup shredded Parmesan
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 2 eggs, lightly beaten
  • 1/2 cup marinara sauce
  • 4 ounces fresh mozzarella
  • 3-5 fresh basil leaves

Directions:

  1. Preheat oven to 400 degrees.
  2. Cut squash in half lengthwise. Use a soup spoon to scoop out seeds (you can throw them away). Place squash cut side up on a rimmed baking sheet. Drizzle oil evenly over each piece and sprinkle with 1 teaspoon salt. Bake for another 35 to 40 minutes. Remove from oven, let cool, and turn oven heat up to 450 degrees.
  3. When the squash has cooled, use a fork to gently separate it into spaghetti-like strands. (Once done you should have about 2 cups squash.)
  4. Line a baking sheet with parchment paper and lightly coat with cooking spray. In a medium bowl, mix squash, Parmesan, garlic powder, red pepper flakes, and 1/4 teaspoon salt together. Add eggs and stir until thoroughly combined. (Don’t worry if mixture seems too wet and loose.) Transfer to prepared baking sheet and shape into a 9-inch round about 1/2-inch thick.
  5. Bake until crust is golden brown, about 15 minutes. Remove from oven and flip. Spread marinara sauce evenly over crust and top with mozzarella. Return to the oven and bake until cheese is melted and slightly brown, about 10 minutes more. Scatter basil over top.