Keto Spaghetti Squash Pizza Crust Recipe

Introduction

This Keto Spaghetti Squash Pizza Crust is a low-carb twist on traditional pizza, using shredded spaghetti squash for a deliciously light base. It’s perfect for anyone looking to enjoy pizza without the extra carbs, boasting cheesy, crispy edges and all your favorite toppings.

Ingredients

• 3 eggs, beaten
• 2 tablespoons olive oil
• 1 cup mozzarella cheese
• ½ cup Parmesan cheese
• ½ cup marinara sauce (I used Rao Marinara)
• 14 small slices pepperoni
• 3 cups spaghetti squash, cooked and shredded

Instructions

1. Step 1: In a large bowl, beat the eggs with a fork. Add the cooked spaghetti squash, Parmesan cheese, and ½ cup of mozzarella cheese. Mix everything well and set aside.
2. Step 2: Heat a medium 10-inch nonstick skillet over medium heat. Add the olive oil and once sizzling, add half of the spaghetti mixture. Press it evenly to cover the entire pan in a single layer.
3. Step 3: Cover the skillet and cook for 5-7 minutes until the bottom is nicely browned but not burnt.
4. Step 4: Place a dish over the skillet and carefully flip the pan so the pizza crust lands browned side up on the plate. Spray the skillet with nonstick cooking spray and slide the crust back into the pan, browned side facing up.
5. Step 5: Cook for about 5 more minutes, then remove from heat. Spread half of the marinara sauce on top, sprinkle with half of the remaining mozzarella cheese, and arrange pepperoni slices.
6. Step 6: Place the skillet under the broiler for a few minutes until the cheese is melted and bubbly to your liking.
7. Step 7: Repeat steps 2 through 6 with the remaining spaghetti mixture to make the second pizza. Let pizzas cool slightly before slicing and serving. Garnish with fresh basil, parsley, or hot pepper flakes if desired.

Tips & Variations

• For extra flavor, add Italian seasoning or garlic powder to the spaghetti squash mixture before cooking.
• Swap pepperoni for cooked sausage, mushrooms, or your favorite keto-friendly toppings.
• Use fresh herbs like basil or oregano to garnish for a burst of freshness.
• Ensure the spaghetti squash is well-drained to avoid a soggy crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet or oven to maintain crispiness. This pizza crust also freezes well; wrap portions tightly and freeze for up to 1 month. Thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned spaghetti squash instead of fresh?

Freshly cooked spaghetti squash works best for texture, but if using canned, be sure to drain and pat it dry thoroughly to avoid excess moisture.

Is this recipe suitable for gluten-free diets?

Yes, this pizza crust is naturally gluten-free as it uses spaghetti squash instead of flour-based dough.

Keto Spaghetti Squash Pizza Crust Recipe

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★★★★★

4.5 from 91 reviews

This Keto Spaghetti Squash Pizza Crust recipe offers a low-carb, gluten-free alternative to traditional pizza dough by using spaghetti squash as the base. The crust is crispy and flavorful, topped with marinara sauce, mozzarella, Parmesan cheese, and pepperoni, then broiled to perfection. Ideal for those following ketogenic or gluten-free diets, this recipe provides a delicious, healthier way to enjoy pizza with minimal carbs and maximum taste.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 individual pizzas 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Keto, Gluten Free

Ingredients

Scale 1x2x3x

Crust

• 3 eggs, beaten
• 2 tablespoons olive oil
• 1 cup mozzarella cheese
• ½ cup Parmesan cheese
• 3 cups spaghetti squash, cooked and shredded

Toppings

• ½ cup marinara sauce (e.g., Rao Marinara)
• 14 small slices pepperoni

Instructions

1. Prepare the crust mixture: In a large bowl, beat 3 eggs with a fork. Add the cooked and shredded spaghetti squash, ½ cup Parmesan cheese, and ½ cup mozzarella cheese. Mix until well combined and set aside.
2. Cook the crust in skillet: Heat a 10-inch medium nonstick skillet over medium heat. Add 2 tablespoons of olive oil and let it heat until sizzling. Add half of the spaghetti squash mixture to the pan, pressing it evenly to cover the entire pan surface in a single layer. Cover the pan and cook for 5-7 minutes, or until the bottom is nicely browned without burning.
3. Flip the crust: Place a dish over the skillet and carefully invert it so the cooked crust lands on the plate with the browned side facing up. Spray the skillet with nonstick cooking spray and slide the crust back into the skillet, browned side up.
4. Cook the other side: Cook the crust for about 5 more minutes on the stove. Remove from heat.
5. Add toppings: Spread ¼ cup marinara sauce evenly over the crust, then sprinkle half of the remaining mozzarella cheese. Arrange 7 small slices of pepperoni on top.
6. Broil the pizza: Place the skillet under the broiler for a few minutes until the cheese melts and bubbles to your liking.
7. Repeat for second pizza: Repeat steps 2-6 with the remaining mixture to make the second pizza.
8. Serve and garnish: Allow the pizzas to cool slightly before cutting. Optionally garnish with fresh basil, fresh parsley, or a sprinkle of hot pepper flakes for added flavor and heat.
9. Storage: Store leftovers in an airtight container in the refrigerator. The pizzas can also be frozen for longer storage.

Notes

• This recipe makes two individual keto-friendly pizzas.
• Use a medium nonstick skillet about 10 inches in diameter for best results.
• Be careful when flipping the crust; use a plate to help invert it smoothly.
• Fresh herbs and hot pepper flakes are optional garnishes that add extra flavor.
• Leftover pizzas store well in the refrigerator and can be reheated or frozen for convenience.
• Using a good-quality marinara sauce like Rao Marinara ensures a flavorful topping with minimal added sugar.

Keywords: keto pizza, spaghetti squash pizza crust, low carb pizza, gluten free pizza, keto dinner, easy keto recipe, low carb dinner