Spaghetti Pumpkin Pizza Crust
Votes: 1
Time: 2 hours 10 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Spaghetti squash is a perfect ingredient for a gluten-free, low-carb pizza crust. You don't need any flour: the strands of baked squash are simply mixed with grated mozzarella and eggs, the "dough" is spread into a round layer, and baked. It's important to squeeze out excess moisture from the squash to create a textured and crispy crust. Once the crust is done, top it with any toppings you like: sauce, cheese, tomatoes, or herbs, and bake until the cheese melts. A great way to make the most of this healthy winter vegetable!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small spaghetti squash
- 2 large eggs
- 0.5 tbsp. grated mozzarella
- 0.5 tsp garlic salt
- Any sauce and toppings, such as pizza sauce, shredded mozzarella, halved cherry tomatoes, fresh basil
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Using a small knife, pierce the pumpkin in several places all over. Place on a baking sheet and roast until tender, about 1 hour. Let cool to handle, then use a large knife to cut in half lengthwise. Remove the seeds with a fork and discard. Scrape the flesh out of the peel with a fork. Leave the oven on.
- Wrap the pumpkin in a clean kitchen towel and squeeze out all the excess water. The pumpkin will contain quite a bit of water. It's important to squeeze out as much as possible to create a more textured pizza crust.
- In a large bowl, combine the eggs with the grated mozzarella and garlic salt. Stir in the spaghetti squash.
- Line a baking sheet with parchment paper and spray with cooking spray. Place the pumpkin mixture in the center of the baking sheet and spread it into a 25 cm (10 in) circle. Bake until golden brown, about 20 minutes.
- Spread sauce on the pizza and top with any toppings you like. Bake until the cheese is melted and bubbly, another 10 minutes.
Author of the recipe - Katie Lee is an American food writer and television food critic.
Categories:
recipe / Fast food / Pizzas / Pumpkin dishes / Pumpkin pies
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