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Crispy Keto Spaghetti Squash Pizza Crust Easy Low-Carb Recipe

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A crispy, low-carb pizza crust made from spaghetti squash that delivers satisfying crunch and cheesy flavor, perfect for keto and gluten-free diets.

Ingredients

Scale
  • 1 medium spaghetti squash (about 3–4 pounds), cooked and drained thoroughly
  • 2 large eggs, room temperature
  • 1 cup shredded mozzarella cheese (about 100g), full-fat preferred
  • ¼ cup finely grated Parmesan cheese
  • ¼ cup almond flour (30g), optional but recommended
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or mix of dried oregano, basil, and thyme)
  • Salt and pepper to taste
  • 1 tablespoon olive oil, for brushing the crust

Instructions

  1. Pierce the spaghetti squash several times with a sharp knife and microwave on high for 10-12 minutes, or roast at 400°F (200°C) for 40-45 minutes until tender. Let cool slightly, then cut in half and scrape out the strands with a fork.
  2. Place the spaghetti squash strands in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible, pressing and twisting for 2-3 minutes until no more liquid comes out.
  3. In a mixing bowl, combine the dried squash, eggs, shredded mozzarella, Parmesan, almond flour (if using), garlic powder, Italian seasoning, salt, and pepper. Stir until well incorporated and the mixture holds together when pressed.
  4. Line a baking sheet with parchment paper and drizzle with olive oil. Spread the mixture into a roughly 9-inch circle, pressing firmly to compact it to about ¼ to ½ inch thick.
  5. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes until the edges turn golden and crispy. If the center feels too soft, gently press it down and bake a few minutes longer.
  6. Remove the crust from the oven and spread your low-carb pizza sauce, cheese, and desired toppings evenly over the surface.
  7. Return the pizza to the oven and bake another 10-12 minutes until the cheese melts and bubbles and toppings are cooked through.
  8. Let the pizza rest for 5 minutes before slicing to help the crust firm up and make it easier to cut.

Notes

Drying the spaghetti squash thoroughly is crucial to avoid a soggy crust. Use a mix of mozzarella and Parmesan for best texture and flavor. Almond flour adds structure and helps crispiness. Baking at high heat crisps edges without drying the crust. Avoid overloading toppings to keep crust crispy. Leftovers reheat best in a skillet or toaster oven to maintain crispness. The crust can be frozen without toppings for up to a month.

Nutrition

Keywords: keto pizza crust, low-carb pizza, spaghetti squash pizza, gluten-free pizza crust, keto recipe, low-carb dinner, healthy pizza

Find it online: https://emacrave.com/crispy-keto-spaghetti-squash-pizza-crust-easy-low-carb-recipe/