Keto Spaghetti Squash Pizza Crust Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Cook the other side: Cook the crust for about 5 more minutes on the stove. Remove from heat.
- 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.
- Broil the pizza: Place the skillet under the broiler for a few minutes until the cheese melts and bubbles to your liking.
- Repeat for second pizza: Repeat steps 2-6 with the remaining mixture to make the second pizza.
- 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.
- 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
Find it online: https://islawhite.com/keto-spaghetti-squash-pizza-crust-recipe/
