Introduction

Remember those cozy nights in, pizza box on the coffee table, a movie playing, and that familiar, comforting aroma filling the air? We all have those food memories! Well, get ready to create a brand new one, because I’ve got a recipe that’s going to be a new favorite in your kitchen. This Spaghetti Squash Crust Pizza is a total game-changer. It’s incredibly simple to whip up, surprisingly healthy, and tastes absolutely divine. Forget the flour, embrace the squash – you won’t believe how good a pizza crust made from spaghetti squash can be!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, this pizza comes together in a flash. Perfect for busy weeknights!
Easy: No complicated steps here, just mix, press, bake, and top. Anyone can make this!
Giftable: While you’ll want to eat it all yourself, the individual crusts can make for a fun, unique edible gift for friends and family.
Crowd-pleasing: Even picky eaters will be asking for seconds of this flavorful and fun pizza. It’s a healthy twist everyone will enjoy.

Ingredients

Alright, let’s gather our goodies. This recipe uses simple ingredients you might already have in your pantry!

2 cups cooked spaghetti squash, packed: The star of our show! Make sure it’s cooked until tender and then squeezed dry. This is key for a crispier crust.
1 large egg: Our binder, helping everything stick together beautifully.
3/4 cup finely shredded part-skim mozzarella cheese: Adds that essential cheesy flavor and helps create a lovely texture for the crust.
1/4 cup shredded Parmesan cheese: A little sprinkle of Parmesan goes a long way, adding a salty, nutty depth.
1 teaspoon minced garlic: Because pizza just isn’t pizza without a hint of garlic, right?
1 teaspoon dried oregano: The classic pizza herb that brings it all together.
1/3 cup tomato-basil marinara sauce: Your favorite pizza sauce will work perfectly here.
1/2 cup shredded part-skim mozzarella cheese: For that irresistible melted cheese topping!

How to Make It

Ready to get this pizza party started? Let’s do this!

Preheat and Prep: First things first, get that oven preheating to 400°F (200°C). Line a baking sheet with parchment paper. This is your secret weapon for easy cleanup and a crust that won’t stick!
Mix the Magic: In a medium bowl, gently combine the cooked spaghetti squash, the egg, the 3/4 cup of mozzarella, the Parmesan cheese, your minced garlic, and the dried oregano. Give it a good mix until everything is married together. It might seem a little wet, but trust the process!
Form the Crust: Now, pour that lovely mixture onto your parchment-lined baking sheet. Use your hands or a spatula to press it down evenly, forming your pizza crust. Aim for about a 1/4-inch thickness all around.
First Bake: Pop that crust into the preheated oven and bake for about 15-20 minutes. You’re looking for it to be firm to the touch and have a lovely light golden color around the edges. This pre-bake step is crucial for a sturdy crust.
Sauce It Up: Carefully remove the crust from the oven. Now, spread your marinara sauce evenly over the baked crust, leaving a little border around the edge so your toppings don’t slide off.
Cheese, Please! Sprinkle the remaining 1/2 cup of mozzarella cheese all over the sauce. Oh, the anticipation!
Second Bake: Return the pizza to the oven for another 5-10 minutes. You want that cheese to be perfectly melted and gloriously bubbly.
Slice and Enjoy: Take your masterpiece out, let it cool for just a minute or two, slice it up, and dive in! You did it!

Substitutions & Additions

Feeling inspired? You can totally customize this pizza to your heart’s content!

Spaghetti Squash Prep: If you don’t have pre-cooked spaghetti squash, simply halve a spaghetti squash, scoop out the seeds, roast cut-side down at 400°F (200°C) until tender, then shred the flesh with a fork. Remember to squeeze out excess moisture!
Cheese Choices: Feel free to experiment with other cheeses! Provolone, cheddar, or a spicy pepper jack would be delicious additions.
Herb Swap: Fresh herbs like basil or parsley can be chopped and mixed in or sprinkled on top after baking.
Spice It Up: Add a pinch of red pepper flakes to the crust mixture for a little kick.
Veggie Power: You can press thinly sliced veggies like bell peppers or onions into the crust before the first bake, or add your favorite pizza toppings like mushrooms, olives, or cooked chicken after the sauce.

Tips for Success

A few little secrets to make this pizza absolutely perfect every time.

Squeeze it Dry: I cannot stress this enough – get as much moisture out of your cooked spaghetti squash as possible. You can do this by spreading it on a clean kitchen towel or cheesecloth and gently squeezing. This is the key to a crispier crust.
Don’t Over-Sauce: Too much sauce can make the crust soggy. Use a moderate amount and spread it evenly.
Uniform Thickness: Try to press the squash mixture into an even layer for consistent baking.
Prep Ahead: You can cook and squeeze your spaghetti squash a day or two in advance and store it in the refrigerator. Just bring it to room temperature before mixing the crust.

How to Store It

Leftovers are rare, but if you find yourself with a slice or two, here’s how to keep them fresh.

Store leftover pizza in an airtight container in the refrigerator for up to 2-3 days. For the best re-crisping experience, I recommend reheating individual slices in a toaster oven or a dry skillet on the stovetop over medium heat. Microwaving can make the crust a bit soft.

FAQs

Got questions? I’ve got answers!

Can I make the crust ahead of time? Yes! You can bake the crust without toppings and store it in the refrigerator for up to a day. Then, just add your sauce and cheese and bake as directed.
What if my crust seems too wet? Make sure you’ve squeezed out as much moisture from the spaghetti squash as possible. If it still feels very wet, you can add a tablespoon or two of almond flour or a bit more Parmesan cheese to help absorb extra liquid.
Can I freeze this pizza? While it’s best enjoyed fresh, you can bake and cool the pizza completely, then wrap it tightly and freeze. Reheat in the oven from frozen, it will just take a little longer.

Spaghetti Squash Crust Pizza

An incredibly simple, surprisingly healthy, and delicious pizza with a unique spaghetti squash crust. Perfect for busy weeknights or a fun family meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Servings 4 servings

Equipment

Baking Sheet lined with parchment paper
Medium bowl
Oven
Spatula optional, for forming crust
Toaster oven or skillet for reheating leftovers

Ingredients

Crust Ingredients

2 cups cooked spaghetti squash packed and squeezed dry
1 large egg
0.75 cup finely shredded part-skim mozzarella cheese
0.25 cup shredded Parmesan cheese
1 teaspoon minced garlic
1 teaspoon dried oregano

Toppings

0.33 cup tomato-basil marinara sauce your favorite pizza sauce
0.5 cup shredded part-skim mozzarella cheese

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium bowl, gently combine the cooked spaghetti squash, the egg, the 3/4 cup of mozzarella, the Parmesan cheese, your minced garlic, and the dried oregano. Give it a good mix until everything is married together.
Now, pour that lovely mixture onto your parchment-lined baking sheet. Use your hands or a spatula to press it down evenly, forming your pizza crust. Aim for about a 1/4-inch thickness all around.
Pop that crust into the preheated oven and bake for about 15-20 minutes. You're looking for it to be firm to the touch and have a lovely light golden color around the edges.
Carefully remove the crust from the oven. Now, spread your marinara sauce evenly over the baked crust, leaving a little border around the edge so your toppings don't slide off.
Sprinkle the remaining 1/2 cup of mozzarella cheese all over the sauce. Oh, the anticipation!
Return the pizza to the oven for another 5-10 minutes. You want that cheese to be perfectly melted and gloriously bubbly.
Take your masterpiece out, let it cool for just a minute or two, slice it up, and dive in!

Notes

For a crispier crust, ensure the spaghetti squash is squeezed as dry as possible. Avoid over-saucing. You can customize with different cheeses, herbs, or add vegetables and cooked protein as toppings.