Looking for an alternative to cauliflower pizza crust? You should try spaghetti squash pizza crust! I love switching up my gluten-free pizza options and it’s always a great way to get a different veggie in.
The key to getting a crispy crust is getting as much water out as possible. My preferred method for cooking spaghetti squash is steaming it in the Instant Pot. It’s super fast, only takes 8 minutes once the pressure is up. Also, I try to have my oven on as little as possible when it’s hot out so it sure beats roasting the spaghetti squash for 45 minutes in a hot oven.
When possible I like to prep the squash in the morning before heading out to work and letting it drain all day in the fridge.
SERVING SUGGESTIONS
The beauty of pizza is that you can put just about anything you want on it. Here are my two favorites.
- Classic tomato sauce. To save time you can buy store bought or make your own. Topped with some fresh mozzarella and basil.
- If you’re looking for a night shade free option, I highly suggest making my caramelized onion bacon jam to use as a base. Top with goat cheese or dairy free ricotta. To make this extra special you can add some prosciutto once cooked and arugula. You’ll have the perfect combo of a crusty pizza, creamy cheese, sweet onions, salty pork and fresh greens. (My mouth is watering as I write this!)
PARENT HACK
Vegetable based pizza crusts are such a great way to get your kids used to the flavors of vegetable and actually eating them. My son would definitely not eat spaghetti squash served as is but disguised in pizza it works like a charm!
Tomato sauce is another way to get in some extra veggies. You can put your homemade tomato sauce or store bought in a high speed blender and add chopped carrots and fresh spinach. They’ll never guess what’s in there and you’ll be sure you’re packing in nutrients into the pizza.
FREEZER TIP
These are great to make in smaller 6 in individual sized pies. You can freeze them between parchment paper to make individual mini pizzas for kids.
Ingredients
Method
- Preheat oven to 425F
- Cut spaghetti squash in half and seed. Cook spaghetti squash in Instant Pot on Manual for 8 min. Alternatively cook in oven for 35 min.
- Once cooked use a fork to dig out the squash and put in colander. Let drain. You can squeeze out the spaghetti squash by layering plastic wrap on top and pushing out the liquid.
- Transfer the squash to a bowl and mix in remaining ingredients.
- Divide the mixture into two to make two medium sized pizzas about 12" or into 4 to make 6" pizzas.
- Spray parchment paper with oil and place pizzas on top.
- Bake for 30 minutes or until golden. The smaller circles will be quicker.
- If you would like a crispier crust, bake for 15 min on a baking sheet with parchment paper and then transfer to rack for another 10 min.
- Top with your favorite ingredients and cook and additional 5 minutes. Enjoy!