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.

• Main Dishes