This homemade spaghetti squash pizza is one of my favorite ways to turn extra squash into something everyone wants to eat. Honestly, it’s the only time my family asks for spaghetti squash without any fuss. The crust is cheesy, savory, and golden-brown, and you can pile on any toppings you like.
It’s a brilliant low-carb swap for regular pizza night. I make this whenever I want to sneak more veggies onto our plates without anyone noticing.
Why You’ll Really Enjoy This Crust
This spaghetti squash crust is my go-to when I’m looking to lighten things up but still want that “pizza fix.” It’s completely grain-free, so it’s great if you’re skipping flour or just want to eat more vegetables in a creative way.
What I love about it is that it doesn’t taste like a health sacrifice. The combination of egg, mozzarella, and parmesan binds the squash strands into something that holds up under sauce and toppings. The garlic and oregano add that familiar pizzeria aroma.
Sometimes I’ll even bake the crust on its own and serve it as a savory flatbread for dipping in marinara or alongside soup. It’s genuinely that good.
Getting the Squash Ready
If you’re new to cooking spaghetti squash, don’t worry—I’ve wrestled with enough of these tough-skinned orbs to know a few shortcuts.
When I’m not in a rush, I roast the whole squash in the oven because I find the flavor a little richer. But on busy weeknights, I use the microwave trick.
Quick Microwave Method
- Pierce it all over with a sturdy knife so it doesn’t explode (trust me on this one—cleaning up squash splatter is no fun).
- Start with five minutes. Then do two-minute intervals until the skin yields a bit when pressed.
- Slice it open carefully—it’s steaming hot inside. Scoop out the seeds with a spoon, then shred the squash into strands with a fork.
Here’s the most important part: squeeze out as much water as you can. I use a clean dish towel or cheesecloth. I actually roll it up and twist like I’m wringing out laundry. The drier you get it, the better your crust will hold together and crisp up.
Making the Crust Nice and Crispy
This part took me quite a few test runs to figure out. The key to a crust you can actually pick up is getting it thin and baking it well.
Here’s what I’ve learned from experience:
- Spread it out thinly—thinner = crisper. Don’t be shy about pressing it flat with your hands or the back of a spoon.
- Parchment paper is your friend. I tried silicone mats, but parchment gives a better browning.
- A light mist of olive oil spray before baking helps it turn that pretty golden color.
I usually make four smaller 7-inch rounds because they’re easier to flip and handle without breaking. After baking for about 15 minutes, I carefully flip them with a big spatula and bake for another 5–6 minutes until they’re nicely firmed up.
Make It Your Own: Flavor Ideas
One thing I enjoy about this recipe is how flexible it is. I’ve played around with different seasonings in the crust. Sometimes I’ll add dried basil or Italian seasoning for a classic taste, or crushed red pepper for a little heat.
Topping-wise, it’s a blank canvas. On busy nights, I keep it simple with jarred marinara, mozzarella, and sliced pepperoni. Other times I’ll go heavy on sautéed veggies—bell peppers, onions, mushrooms. If I have leftover cooked sausage or grilled chicken, that goes on top too.
Honestly, it’s a great fridge-cleanout meal. And everyone can customize their own mini pizza exactly how they want.
My Cooking Tips and Real-Life Notes
- Prepping ahead: I often cook and squeeze the squash earlier in the day or even the night before. Store it in the fridge wrapped in a towel so it’s ready to go.
- Extra crispy option: After the first bake, you can even finish them off under the broiler for a minute or two. Just keep an eye on them.
- Kid tip: My kids like the mini size because they can pick them up easily. Letting them choose toppings gets them excited to eat it.
- Leftovers: They reheat decently in a toaster oven—just keep in mind the crust will never be as crisp the next day.
Spaghetti Squash Crust Pizza
If you're looking for a lighter twist on classic pizza night, this spaghetti squash crust is a game-changer. Crispy, cheesy, and surprisingly satisfying, it’s the only way my husband will happily devour spaghetti squash—no questions asked. This recipe is perfect for when you want something indulgent but a little more wholesome.
Ingredients
For the Crust:
- 2 packed cups cooked spaghetti squash (from a medium 2.2 lb squash)
- ¾ cup part-skim mozzarella, finely shredded
- 1 large egg
- ¼ cup Parmesan cheese, shredded (not the powdered kind)
- 1 teaspoon dried oregano
- 1 teaspoon garlic, minced
For the Toppings:
- ⅓ cup pizza sauce or tomato-basil marinara
- ½ cup shredded part-skim mozzarella
Instructions
- Start with the Squash: Poke a few holes in the squash using a knife and microwave it for about 5 minutes. Keep cooking in 2-minute bursts until it softens. Once it yields to pressure, slice it open, scoop out the seeds, and shred the flesh with a fork.
- Remove Moisture: Transfer the shredded squash to a clean dish towel or cheesecloth and wring out as much liquid as possible—this step is key for a crispy crust.
- Make the Crust: Preheat your oven to 375°F. Line two baking sheets with parchment paper and give them a light spray of oil.
In a mixing bowl, combine the drained squash with the egg, mozzarella, Parmesan, oregano, and garlic. Mix well. - Shape and Bake: Form four thin, 7-inch round crusts on the prepared sheets. The thinner the crust, the crispier the bite! Lightly mist the tops with olive oil spray and bake for 15 minutes, or until golden. Flip carefully with a spatula and return to the oven for another 5–7 minutes to crisp up the other side.
- Add the Toppings: Spread a spoonful of sauce over each crust, keeping a small border. Sprinkle the remaining cheese on top.
- Final Bake: Pop them back in the oven for 3–4 more minutes, just until the cheese is bubbly and everything’s warmed through.
Notes
- The drier your squash, the better the crust texture. Don’t skip the squeezing!
- Parchment paper works better than silicone mats for a crispier result.
- Feel free to get creative with toppings—think sautéed mushrooms, peppers, or a sprinkle of red pepper flakes.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 632Total Fat 24gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 10gCholesterol 151mgSodium 1324mgCarbohydrates 79gFiber 17gSugar 32gProtein 34g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions I Get About This
Can I freeze the crusts?
I’ve tried it, and they do okay, but you’ll want to bake them from frozen straight on a hot pan or pizza stone for best results. Don’t expect super crisp edges after freezing, but they’re still tasty.
What if my crust is falling apart?
Most times it’s just too wet. Next time, squeeze the squash longer. I’ve even let it sit in a strainer for a bit before the final squeeze.
Can I make it dairy-free?
The cheese really helps bind it, but you can try dairy-free shreds that melt well. Just know it may be a bit softer.
If you’re looking for a pizza night that feels a little lighter, more colorful, and packed with hidden veggies, give this a try. It’s become a reliable favorite in my kitchen—and if you’re anything like me, you might end up loving it even without the sauce and toppings.
Try other Spaghetti Squash recipes:
