Are you craving pizza but want to keep things healthy and low-carb? Get ready to revolutionize your pizza experience with this incredible Single Serving Spaghetti Squash Pizza Crust! This ingenious recipe transforms humble spaghetti squash into a crispy, delicious pizza base that will make you forget all about traditional wheat crusts. Perfect for health-conscious foodies, keto enthusiasts, and anyone looking to enjoy a guilt-free pizza night without sacrificing flavor or texture.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 1 serving
Ingredients
- 1 cup cooked spaghetti squash
- 1 egg
- 1/2 cup almond flour
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- If not already cooked, prepare the spaghetti squash by cutting it in half lengthwise, removing seeds, and roasting cut-side down on a baking sheet for 35-40 minutes until tender.
- Use a fork to scrape out 1 cup of cooked spaghetti squash strands and place in a clean kitchen towel.
- Squeeze the spaghetti squash thoroughly in the towel to remove excess moisture, which is crucial for creating a crisp crust.
- In a mixing bowl, combine the drained spaghetti squash, egg, almond flour, nutritional yeast, garlic powder, Italian seasoning, salt, and pepper.
- Mix ingredients thoroughly until a cohesive "dough" forms, ensuring all components are well integrated.
- Transfer the mixture onto the prepared parchment-lined baking sheet and spread into a thin, even circular or rectangular shape, approximately 1/4 inch thick.
- Bake the crust for 15-20 minutes until edges are golden brown and the surface looks crispy.
- Remove from oven, add desired pizza toppings, and return to oven for an additional 5-7 minutes to heat toppings.
- Let cool for 2-3 minutes, slice, and serve immediately.
Tips
- Moisture is the enemy of a crispy crust! Be extremely thorough when squeezing out excess liquid from the spaghetti squash using a clean kitchen towel.
- For best results, use freshly roasted spaghetti squash that has cooled slightly to prevent the egg from cooking prematurely.
- Spread the crust mixture as thin and evenly as possible to ensure a crispy texture and even cooking.
- Experiment with different toppings, but be mindful of adding too many wet ingredients that could make the crust soggy.
- Use a non-stick parchment paper to prevent the crust from sticking and to make cleanup easier.
- Let the crust cool for a few minutes after the initial baking to help it firm up before adding toppings.
- For extra flavor, consider brushing the crust with a little olive oil or adding dried herbs before the final bake.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 15g
Fat: 22g
Saturated Fat: 2g
Cholesterol: 93mg
