This is not your average pizza. There’s something different about it. Suspicious. Cauliflower? Been there, done that. Egg whites? Puhhhlease! Too easy. Zucchini? Nope. Spinach? Thanks for the idea, I’ll have to write that down. What about cake? Keep dreamin’, sista! Nope, this pizza is different. It’s probably been done before, but I whipped this one up myself on a bored day craving pizza. And oh the wonderful things that can come of a boring day. Alright, wanna know?? Introducing . . . (drum roll please) . . . Skinny Spaghetti Squash Pizza.The reason why I love spaghetti squash pizza so much is because it’s crispy and doesn’t have that same bitter aftertaste cauliflower-crust pizza does. It seems authentic, like the Italians invented it hundreds of years ago. Not to mention, I love spaghetti squash. One of my favorite recipes to make is an easy baked spaghetti squash with bolognese sauce. Spaghetti squash is like a sponge – takes on the flavor of what you cook it with.
- 1 cup cooked spaghetti squash, strands (42 calories)
- 1/4 cup white whole wheat flour (100 calories)
- 1/4 cup fat-free cottage cheese (45 calories)
- 2 tablespoons liquid egg-whites (17 calories)
- Pinch of garlic salt (I used quite a bit, 'cause y'all know I like my garlic)
- Optional: coconut oil for brushing parchment paper or non-stick foil.
- Optional: for a crispier pizza, add 1/4 cup fat-free Mozzarella cheese (45 calories)
- For my Margherita pizza:
- 1/2 cup fat-free Mozzarella cheese (80 calories)
- 1/4 cup chopped cherry tomatoes (16 calories - may replace with full-size tomatoes)
- Mix of italian seasonings (basil, garlic, oregano, rosemary and thyme)
- Preheat oven to 400F.
- If you haven't cooked spaghetti squash, please refer here.
- Pour spaghetti squash into a small blender, such as a bullet, and blend for about one minute.
- Place blended squash in a teabag and squeeze out excess water. Place back inside blender.
- Add remaining crust ingredients into a small blender, such as a bullet, and blend for about one minute, or until all ingredients are nicely mixed together. Pause halfway through and scrape edges with a spoon. Blend again.
- Place a sheet of parchment paper (or non-stick foil) on an oven-safe tray large enough for dough.
- If desired, lightly brush parchment or non-stick foil with coconut oil or organic spray to keep the dough from sticking.
- Pour dough onto parchment, shaping with a spoon into a perfect circle. You may also use a non-stick pizza pan to accomplish this shape.
- Stick it into the oven for about 20 - 30 minutes, or until dough is crisp on the edges.
- At this time, take out your crust and top with any toppings you'd like.
- Stick back in the oven for about 5 - 10 minutes, or until cheese has melted and browned to your liking. I removed my pizza a little early, used a pizza cutter to cut my pizza into four pieces, and stuck it back in the oven so that the middle would get crisp, too!
- Remove when cheese has browned to perfection. Enjoy!
Cutting Board I Pizza Night Cookbook I Pizza Server I Fig Kitchen Towels I Fig Oven Mitten I Red Pepper & Parmesan Shakers I Faux Plant I Pizza Serving Tray and 1/2 Circle Cutter I Pizza Oven I Marble Serving Board
Oh, and “don’t forget to bring your own Merlot.” Did you catch that Legally Blonde quote? While wine imported from Italy is definitely not forbidden, Cupcake wine will do just fine. Have you tried their Red Velvet flavor yet? Sometimes I ask Ryan to snag me some wine on his way home from work, and he always goes for the Red Velvet because obviously it must be delicious – I mean, it’s red velvet flavored.