After the success of my Spaghetti Squash Lasagna, I picked up another squash at the market. But this time, I wanted to try to use it as a base for pizza. There are a lot of low carb pizza recipes which use spaghetti squash, but they often contain over a cup of cheese in the crust alone. I wasn’t looking for a low carb option and I prefer to save the cheese for the top of my pizza, so I used a combination of cornmeal, egg, and cheese.
Of course, this is different than a wheat based crust (hence the quotation marks), but the texture was actually very good. Spaghetti squash tends to release a lot of water, but after the initial bake the crust was firm and even got crunchy at the edges. Although I love a saucy pizza, I was careful not to add too much tomato sauce here because I wasn’t sure how much the crust could really hold. I was pleasantly surprised that the sauce didn’t overwhelm the crust at all.
The taste was fairly plain, so next time I would add garlic powder and maybe Italian seasoning to the crust. And of course, I might add some more exciting ingredients to the top of the pizza. This is a very delicious way to pack your pizza with vegetables! The picture below isn’t that pretty, so I think I need to make another pizza soon so I can update the post.
Spaghetti Squash ‘Pizza’
4 c. cooked spaghetti squash strands (average yield from 1 small squash)
2/3 c. cornmeal
1 c. mozzarella cheese, divided
2 eggs, beaten
1 c. tomato sauce
1/4 c. Parmesan cheese
In a large bowl, combine squash, cornmeal, 1/3 c. mozzarella cheese, and eggs. Mix well. Spread onto a greased cookie sheet, and press mixture towards edges until crust is about 1/2″ thick. Bake at 400F for 20 minutes, or until lightly browned.
Remove from oven. Spread tomato sauce on cooked crust, and top with remaining mozzarella and Parmesan cheese. Bake for 10-12 minutes more, until cheese is melted.