Introduction

This Keto Spaghetti Squash Pizza Crust offers a low-carb alternative to traditional pizza dough without sacrificing flavor. Using spaghetti squash as the base creates a light, satisfying crust perfect for keto and gluten-free diets. Enjoy your favorite pizza toppings on a wholesome, homemade crust.

A single slice of pizza sits centered on a white plate with subtle raised dot patterns. The pizza has three layers: a golden-brown crust with some darker burnt spots on edges as the bottom layer, a thick red tomato sauce layer covering the crust, and a layer of melted white cheese scattered across, partially covering the large circular dark red pepperoni slice near the top center and smaller pepperoni pieces near the edge. The white marbled texture underneath the plate contrasts with the darker tones of the pizza slice and the plate. photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: Heat a 10-inch medium nonstick skillet over medium heat. Add the olive oil, and once hot and sizzling, add half of the spaghetti squash mixture. Press it down evenly to cover the entire pan in a single layer. This recipe makes two pizzas.
Step 3: Cover the skillet and cook for 5-7 minutes until the bottom is browned but not burnt.
Step 4: Place a plate over the skillet and carefully flip the pan so the pizza crust lands on the plate with the browned side facing up.
Step 5: Spray the skillet with nonstick cooking spray and slide the crust back into the pan, browned side up. Cook for about 5 more minutes.
Step 6: Remove from heat and spread half of the marinara sauce over the crust. Sprinkle half of the remaining mozzarella cheese and arrange the pepperoni slices on top.
Step 7: Place the skillet under the broiler for a few minutes until the cheese melts to your liking.
Step 8: Repeat steps 2 through 7 with the remaining spaghetti squash mixture for the second pizza.
Step 9: Let the pizzas cool before slicing and serving. Garnish with fresh basil, parsley, or a sprinkle of hot pepper flakes if desired.

Tips & Variations

For extra crispiness, press the spaghetti squash mixture firmly into the pan before cooking.
Use your favorite low-carb marinara sauce or try pesto for a different flavor twist.
Feel free to add vegetables like sautéed mushrooms, bell peppers, or olives as toppings.
If you want a thinner crust, spread the mixture more evenly and use a larger skillet.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to keep the crust crispy. You can also freeze the pizzas wrapped well in foil or plastic wrap for up to 1 month. Thaw in the refrigerator before reheating.

How to Serve

A close-up of a pepperoni pizza on a white plate with a thin crust that is slightly browned on the edges. The pizza has one slice cut out, showing the layers inside: a base layer of red tomato sauce, a thick layer of melted, bubbly, golden-brown cheese, and round, red pepperoni slices on top. In front of the pizza, a metallic pizza cutter with a black handle rests on the plate. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute the mozzarella and Parmesan cheeses with dairy-free alternatives such as vegan cheese shreds or nutritional yeast, though the texture and flavor will differ slightly.

How do I cook the spaghetti squash?

To cook spaghetti squash, cut it in half lengthwise, remove seeds, and roast cut-side down on a baking sheet at 400°F (200°C) for about 40 minutes until tender. Then scrape the flesh with a fork to create shredded strands.

Keto Spaghetti Squash Pizza Crust Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

This Keto Spaghetti Squash Pizza Crust recipe offers a low-carb alternative to traditional pizza crusts by using roasted spaghetti squash mixed with cheese and eggs. The crust is pan-cooked to a golden brown and then topped with marinara sauce, mozzarella, Parmesan, and pepperoni before finishing under the broiler for a melty, crispy keto-friendly pizza experience.

Author: Elias
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2 small pizzas 1x
Category: Main Course
Method: Stovetop and Broiling
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Crust Ingredients

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

Toppings

½ cup marinara sauce (I used Rao Marinara)
14 small slices pepperoni

Instructions

Prepare the crust mixture: In a large bowl, beat the 3 eggs with a fork. Add the cooked and shredded spaghetti squash, ½ cup mozzarella cheese, and Parmesan cheese. Mix everything well until combined, then set aside.
Heat the skillet: Place a 10-inch medium nonstick skillet over medium heat. Add 2 tablespoons of olive oil and heat until sizzling.
Cook the crust: Add half of the spaghetti squash mixture to the skillet. Press it down evenly to cover the entire pan surface in a single layer. Cover the skillet and cook for 5 to 7 minutes until the bottom is nicely browned but not burnt.
Flip the crust: Carefully place a dish over the skillet and invert so the browned side lands on the plate facing up. Spray the skillet with nonstick cooking spray and slide the crust back into the skillet, browned side up.
Finish cooking the crust: Cook for about 5 more minutes to set the crust further, then remove from heat.
Add toppings and broil: Spread half of the marinara sauce over the crust, sprinkle with half of the remaining mozzarella cheese, and add the pepperoni slices. Place the skillet under a broiler for a few minutes until the cheese melts to your liking.
Repeat for the second pizza: Repeat steps 3 to 6 with the remaining spaghetti squash mixture and toppings to make a second pizza.
Serve: Allow the pizzas to cool slightly before cutting. Garnish with fresh basil or parsley and optionally sprinkle with hot pepper flakes for some heat. Store leftovers in an airtight container or freeze for longer storage.

Notes

This recipe makes two individual pizzas using 3 cups of cooked spaghetti squash.
Be careful when flipping the crust to avoid breaking it; using a plate helps.
You can customize toppings according to your preferences.
Fresh herbs like basil or parsley add a lovely garnish.
Store leftovers in an airtight container in the refrigerator or freeze for up to 1 month.
Use a medium nonstick skillet to prevent sticking and ease flipping.
Use Rao Marinara or any low-sugar marinara sauce for keto compatibility.

Keywords: Keto pizza, spaghetti squash crust, low carb pizza, gluten free pizza crust, keto dinner, diabetic friendly pizza