Keto Spaghetti Squash Pizza Crust Recipe
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.
- 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
