Spaghetti Squash Crust Turkey Pepperoni Pizza Recipe 

Who loves pizza? We sure do love pizza! This gluten-free spaghetti squash crust turkey pepperoni pizza is a guilt-free way to eat pizza and a sneaky way to make a pizza dinner a healthy one. Unlike traditional pizza crust that gives you the carb bloat (because let's face it, you can't just have one slice), this squash crust is loaded with fiber and nutrient.  With the help of a little egg, chia seed and a touch of cheese, the squash's sweet flavor blends perfectly with whatever toppings your heart desires.

This squash pizza crust is quite tasty and I was impressed with how it came out and taste. The texture is not like thin crust pizza exactly, so don’t go into it expecting that. You’d be crazy to think it would. It’s different. But it’s crispy and super delicious.

Mix and match your favorite meats, cheeses, and vegetables with:

• Marinara
• Alfredo sauce
• Pesto
• BBQ sauce
• Or just sauceless its cool too

Why spaghetti squash crust?

Spaghetti squash is low in calories and carb. Loaded with fiber. Rich in the A, B6, C vitamins, riboflavin, niacin, thiamin, folate, potassium, calcium,  and omega 3,6. Spaghetti squash is great for supporting eye health, weight loss, prevent birth defects, promoting cardiovascular health and much more benefits.

How to pick a winner (squash I mean)?

The good news is that it’s relatively easy to pick a good spaghetti squash. At the market or the store, be on the lookout for ones that feel solid and heavy, with skin that’s bright yellow. The skin should be firm and the stem should be dry, not wet or moldy. Watch out for mushy spots or cracks.

Can you freeze spaghetti squash pizza crust?

Cooked crusts can be frozen. Place crusts in a ziplock bag, remove air and store in the freezer for up to 2 months. When ready to enjoy, remove them to the refrigerator and defrost overnight. Do not recommend microwave reheating as it can create moisture.

Ingredients

1 Whole Spaghetti Squash Organic
1 Whole Egg Organic, lightly beated
1 Cup Mozzarella cheese Organic
1 Tablespoon Chia seed Organic
1 Teaspoon Himalayan Salt
Turkey pepperoni Organic
Extra virgin olive oil

Instructions

1. Preheat oven to 400F degrees. Cut squash in half lengthwise. Use a soup spoon to scoop out seeds and discard them. Drizzle oil evenly over each piece and sprinkle with salt. Bake until flesh is tender and can be easily separated with tines of a fork, about 35 to 40 minutes. Remove from oven, and let cool.
2. When the squash is cool enough to handle, use a fork to gently separate flesh into spaghetti-like strands. Transfer to a kitchen towel or piece of cheesecloth; roll up cloth and twist and squeeze out as much liquid as possible. Yield ~2 cups.
3. In a medium bowl, mix squash, half cup of cheese, chia and eggs. Stir until thoroughly combined.
4. Grease the pizza pan with a drizzle of oil or use non stick pan.
5. Preheat the oven to 375F. Pour the crust into the pan. Place a half cup of cheese and pepperoni on top. Or any other toppings you desire.
6. Bake for 20-30 minutes until cheese is melted and turns golden.