who doesn’t love pizza?!
it’s like a life staple, right?!
crispy on the outside, warm and soft on the inside, with each bite into the crust..
piled with all of your favorite toppings from pineapple to spicy italian sausage.
or are you just a good ‘ol classic cheese & pepperoni?
regardless! pizza WINS in my book.
you know what else wins in my book?
lots and lots of food at a LOW macro-level.
this means you can eat a TON of it and have the macros equivalent of a small dense protein bar, for example.
i’ll take 15 minutes of eating something at 30+ bites of it over 30 seconds and 2 bites of something at the same macro level.
one of my most popular recipes/posts is my Cauliflower Pizza Crust.
low-carb, high protein and loaded with tons of MICRO nutrients to keep that body happy.
i could literally devour those pizzas every single day!
if you follow me on snapchat, you know i’ve been on a Spaghetti Squash rampage…
I recently shared my Spaghetti Squash 101 tips and tricks, but decided it was time to take my squash game up a notch!
spaghetti squash PIZZA STYLE that is!
because you can eat an entire spaghetti squash (be ready for the fiber bloat! but SO worth it) for little tiny tineyyyy amount of macros.
so who is ready to whip together a MASSIVE pizza that you can eat to yourself?!
yep. an entire pizza.. allll for youuuuu!
now i’m hungry.
ok ok… back to business per usual and let’s get this low-carb gluten-free pizza crust goin’!
Spaghetti Squash Low-Carb Pizza
1 whole spaghetti squash (pre cooked and drained completely – go check out my spaghetti squash 101 on how to cook your squash)
1/4 cup egg whites
1/4 cup mozzarella cheese
handful of fresh basil
Preheat oven to 400 degrees F
Step 1: In a large mixing bowl, place your spaghetti squash in it then add in egg whites, mozzarella cheese and your basil. You can toss in any other italian spices you like also. (as noted in your ingredient list, make sure your spaghetti squash is pre-cooked and all water is drained from it. You can do this by using the method i used for my cauliflower pizza crust. Using a cheesecloth or a kitchen cloth, drain out all excess water from spaghetti squash. this is KEY so you don’t have mushy pizza crust. no bueno!)
Step 2: Lay a sheet of parchment paper over a pizza stone or whatever baking sheet you want to use. But make sure to not skip this step, it makes for easy clean up later. Begin to shape the dough with your hand or the back of a spoon into your pizza shape, or you can do a square, rectangle ,a big heart, whatever YOUR heart desires!
I personally went with the classic big ‘ol pizza pie!
Step 3: Pop your pizza dough in the oven for about 20 minutes, or until you see the center and edges begin to golden.
Step 4: Remove pizza from oven and begin to gather those toppings!
i went with a basic pizza sauce….
spinach and asiago chicken sausage, green peppers….
Step 5: Change your oven settings to High Broil, stick pizza back in oven and broil for about 10 minutes, or until cheese and toppings begin to boil. The longer you leave it in, the crispier your pizza crust will be. it’s all about self-preference at this point.
when ready, remove pizza, allow to cool for a minute or so, then enjoy!!
and it even cuts like a normal pizza! no floppy, sloppy mess here!
i cannot get over how versatile this fall veggie is. i have TONS of other Spaghetti Squash recipes ready for you all.. so be prepared for some more family-friendly and waist-line friendly game-changers!
do you like this recipe?! make sure to PIN it by clicking the photo’s pin button since the link is already embedded in the photo for you!!