Spaghetti Squash Pizza Crust

I tried this on Thursday last week, and then made it a second time today. This far surpasses cauliflower crust in my opinion.

Here are a couple of tips now that I’ve made it twice:
1. Be patient wringing out the water. It will take a WHILE to get all the water out as much as you need to. If you don’t get it all out, your crust will be too soggy. Taking another reviewer’s advice, I tried using a salad spinner the 2nd time I made this, and it worked well as a starting point to get a bunch of water out of the squash; however, it was not enough. I did still have to squeeze and squeeze (and squeeze!) to get all the water out. The 2nd time I made it, I tried to see if refrigerating the squash overnight would help to dry it out even more, but I found that it really didn’t make all that much difference in texture between Experiment 1 (no refrigeration) and Experiment 2. The 2nd time out, I did “roll” it a bit thinner, and that helped to make it a bit sturdier. It is still not going to be as crispy as a breaded crust, but it was so delicious I didn’t care!
2. Roll it out thinly on the parchment-lined baking sheet. If it’s too thick, and it will not get as firm.
3. I used 1 full egg and 2 egg whites the first time because I had a gigantic squash, but the recipe is for a small to medium. This worked well for a large squash, and the crust did not have any eggy flavor.
4. I added Italian seasoning, and I cannot recommend this highly enough. It was DELICIOUS.
5. I baked my crust during the first round for 30 mins at 425F and it turned out perfectly (then topped and baked again for 10).
6. I used just a bit of Rao’s marinara with lots of mozzarella and pepperoni on my crusts and it was excellent. Another tip: I microwaved my pepperoni for 30 seconds to “par cook” it prior to putting it on the crust so it would get crispier. This worked well.

The flavor of this crust is phenomenal. When the squash is baking, it smells heavenly! I will make this recipe again and again. I am now experimenting to see what happens when I freeze a baked crust. I think it should work fine. Happy squashing, everyone!

When you watch the show or the video, it makes it seem like squeezing the water out of the squash is no big deal, but two ruined towels and very wet squash, I was unimpressed. Had I not seen an earlier review, I would have given this one star. But, if you own a potato ricer, and have paper coffee filters on hand, then this recipe may be saved. I’ll give it two stars for now, and see what happens with the next try.

I saw this episode today and was excited to try it. I made it tonight as I love Spaghetti Squash. It turned out ok. The Spaghetti Squash crust was fine, not soggy even though I saw a lot of egg when I transferred it to the baking pan.
I topped it with the same “package” mozzarella Katie Lee used, Mezetta pizza sauce, artichoke hearts (in water and drained well), halved small plum cherry tomatoes, a few pieces of baby spinach and some of the large spring onions sliced very thin. It was just ok. It looked nice when I cut my piece and held together. I usually love all of Katie Lee’s recipes but I don’t think I will be making this one again.

I’m a diabetic and this was perfect! Low carb and we added shrimp. Yum!

I used a small squash about 2.2 lbs. I cooked it early in the day,squeezed it through cheesecloth and refrigerated until I was ready to make the “dough”. I left out the mozzarella mixed in the squash and substituted 1/3 cup Parmesan. I only added one egg. Also added red pepper flakes. Refrigerated for 30 min before baking. Baked on parchment paper that was sprayed with an olive oil spritzer. Topped with mozzarella and Divina Chili fig jam. Really delicious! Can’t wait to make again with different varieties of toppings.

Not this recipe but I’ve been cooking AND loving spaghetti squash for decades. I normally ‘spear’ it and microwave it whole, let it cool, slice the stem end, cut it in half and scrap the seeds. I never squeeze out the liquid? There is no end to possibilities for additions or eat as it is with butter/olive oil, salt/pepper, garlic powder [ of course] and enjoy.Not only is it low in calories and carbs, it also provides a range of vitamins and minerals, including B-complex vitamins, dietary fiber and manganese.

I would recommend slicing squash in half and the cooking. Too hard to separate seeds from the strings of squash when cooking whole. Honestly, the crust tasted like egg. I felt as though I was eating a squash omelette. I think I’ll skip this one next time. Not worth the time and effort.

I’ve never been a fan of cauliflower crusts or any other veggie crusts. I love this crust! I’ve made it many times after first seeing it on The Kitchen. Way better taste and texture than a cauliflower crust, and it’s much easier to squeeze water out of than cauliflower too. I cook the spaghetti squash in the microwave and it drastically cuts down on time. 

I’ve been making this crust for several months now. I absolutely love it
but having to squeeze out all the water was a huge process for me (all
day). I decided to purchase a ricer and put a coffee filter in the
bottom. I squeeze out the water in a matter of minutes. It’s so much
quicker to make now. Hope this helps others.

Great alternative to pizza crust!