This clean eating single serving spaghetti squash pizza crust makes a perfectly personalized pizza! (Say that five times fast!)
I’ve seen a few recipes around for spaghetti squash pizza crust and to be honest, I wasn’t so sure about it.
Most of the recipes I’ve seen include mozzarella cheese. Something I no longer eat (no more dairy for me!). So I tried this without the cheese and few extra spices for added flavor and I have to say it was pretty darn good!
I will say that if you are looking for something close to a regular pizza crust, this is not it. But if you are eating grain free or trying to cut down a bit on carbs, this is something different and tasty to try.
And because I know people will ask about the pepperoni, Mini Chef wanted it in the worst way. So I compromised and got the best quality pepperoni I could find. It’s AppleGate pepperoni. It’s not clean, but it’s better than most of the other stuff out there.
The sauce is a simple marinara I get at the store. Use your favorite.
Recipe Notes: I ended up with 9, single serving size crusts. But I did not get them as thin as I would have liked. I had to bake them a long time to get them fully cooked. If you roll them thin enough, you’ll most likely get more crusts than I did and not have to bake them as long. My instructions reflect what I did. That being said, if you want something a little thicker, something you can really pick up and hold, then 9 is about what you’ll get and follow the directions as is. Yield can also vary with the size of the squash you use.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Clean Eating Thin Crust Pizza
- Clean Eating Whole Grain Pizza Crust
- Clean Eating Grain Free Thin Pizza Crust
CLEAN EATING SINGLE SERVING SPAGHETTI SQUASH PIZZA CRUST RECIPE:
A delicious single serving pizza crust perfectly sized per person!
- 2 medium spaghetti squashes (baked, cooled and shredded)
- 3 large eggs
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tsp. dried rosemary (ground)
- 1 tsp. dried thyme
- 1 tsp. dried marjoram
In a large mixing bowl, mix all the crust ingredients together by hand. This is a little like kneading dough. It will start to look a little like you added dish soap to the mix because after you mix for a bit, it will look like there is foam in the squash.
Once everything is mixed, transfer everything to a colander and let it sit for about 20 minutes to get as much of the liquid out as possible. You can even press it a bit if the liquid isn't coming through enough.
Once the liquid has been removed as much as possible, form small crusts like you would a meat patty and press onto a parchment lined cookie sheet. (See recipe notes above).
Bake at 350 F. for 50 min.Remove the pan from the oven, flip each crust over and return the pan to the oven. You may want to replace the the parchment first if it's very soggy. Bake for an additional 30-40 minutes, or until the crusts have some gold color around the edges and over the top. It should feel a bit spongy when done, but it should be completely cooked. If you feel any moisture, bake them further in 10 minute increments, checking each time until done.
Allow them to cool. Place small pieces of parchment between each crust before freezing.
When ready to use, top and bake as needed.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.