I’m sure you’ve all seen cauliflower crust pizza popping up all over your feeds and I must admit, I’m on that healthy January kick as well so I’m all about lightening up my game day favorites right now. But here’s the thing…I cannot get my cauliflower crust pizza crispy enough! No one wants soggy pizza no matter what’s in the crust! Am I right?! So in my search for crispy cauliflower crust pizza I stumbled on spaghetti squash pizza crust and it looked crispier, so I gave it a shot.
First time was a success! Super crispy and so delish! Plus how adorable is this little pizza serving board?
- 1 medium/large spaghetti squash
- 1 tbsp. olive oil
- 1 egg, lightly beaten
- ½ cup shredded mozzarella cheese
- 1 tbsp. shredded parmesan cheese
- ground black pepper
- Preheat oven to 400°F.
- Carefully cut your spaghetti squash in half and remove seeds and stringy guts.
- Brush the cut sides of the squash with olive oil and season with salt and pepper.
- Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45 mins. (To test if your squash is done, scrap the flesh with a fork – if the strands come off easily, it’s done.)
- Let the cooked spaghetti squash cool then scrape all the flesh into a pile.
- Measure out approximately 3 and ½ cups of spaghetti squash.
- Wrap measured-out squash in a cheesecloth, clean kitchen towel, or several layers of paper towels. Squeeze out as much moisture as possible. The drier the squash, the more crispy the crust will be.
- In a medium mixing bowl, combine the squash, egg, mozzarella cheese, parmesan cheese, and season with salt and pepper.
- Press squash in a thin, even layer on a parchment-lined baking sheet and form into an approximate 10-inch circle.
- Bake at 400°F for approximately 20 minutes. Remove from oven, carefully flip, and cook for another 10 minutes.
- Add desired toppings and bake until done.
*I used my homemade marinara sauce to lightly top and fresh mozzarella and parm. After cooking I topped with red pepper flakes. Yum!