June 22, 2014 by bridgitgillis
Eating low-carb or Paleo can be difficult, especially when you miss your favorite foods like pizza. The texture of this crust is definitely not like pizza dough, but the taste was good. The crust was a little floppy for my son, who cut his up with a fork.
The pinterest pin can be found here: http://www.pinterest.com/pin/99149629271210230/
The direct link to the recipe: http://www.pinkspantry.com/2013/11/spaghetti-squash-pizza-crust.html
Spaghetti Squash Pizza Crust
- 3 cups cooked spaghetti squash (approx. 1 large spaghetti squash)
- 2 egg whites
- 1/3 cup flour (I used wheat flour)
- 2 Tbsp Parmesean Cheese (I used a parmesan and garlic blend from my local grocery store)
1. Preheat oven to 400 degrees.
2. Cook spaghetti squash. (Cut in half, scoop out goop, and microwave in a dish with a small amount of water. 5 minutes face down and 5 minutes face up.)
3. Let squash cool to the point that you can handle it. (I threw mine in the freezer for a couple of minutes.) Scrape out the squash with a fork or spoon. Use a cheesecloth or strainer to get rid of as much water as you can.
4. Mix together squash, egg whites, flour, and parmesan cheese.
5. Divide crust into four balls and flatten onto a greased pan so that you have four separate crusts. Spray the top of your crusts with pam and sprinkle any seasonings you’d like. (I didn’t use any seasonings since my parmesan cheese was seasoned well)
6. Cook for about 10 minutes, then flip your crust with a spatula. Let cook about 5 more minutes. You want both sides fairly crispy but not burnt, and of course you want the inside of your crust cooked.
7. Remove crusts and add sauce and toppings. Put back in oven until cheese is melted or toppings are heated through.
According to Pinks Pantry, the entire batch of crust contains 265 calories. Take that, Pizza Hut!