Spaghetti Squash Crust Pizza

Spaghetti squash can stand in for more than just pasta. Use it to make a soft, stable, and gluten-free crust for your next homemade pizza. This recipe keeps the toppings simple, but add anything you like (just make sure that they don’t contain too much moisture or your crust might end up soggy). With the help of a little egg and a touch of cheese, the squash's sweet flavor blends perfectly with whatever toppings your heart desires.

Directions

1. Preheat oven to 400 degrees. Cut squash in half lengthwise. Use a soup spoon to scoop out seeds and discard them. Arrange squash cut side up on a rimmed baking sheet. Drizzle oil evenly over each piece and sprinkle with 1 teaspoon salt. Bake until flesh is tender and can be easily separated with tines of a fork, about 35 to 40 minutes. Remove from oven, let cool, and turn oven heat up to 450 degrees.
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. (Once done you should have about 2 cups squash.)
3. Line a baking sheet with parchment paper and lightly coat with cooking spray. In a medium bowl, mix squash, Parmesan, garlic powder, red pepper flakes, and 1/4 teaspoon salt together. Add eggs and stir until thoroughly combined. (Don’t worry if mixture seems too wet and loose.) Transfer to prepared baking sheet and shape into a 9-inch round about 1/2-inch thick.
4. Bake until crust is golden brown, about 15 minutes. Remove from oven and flip (you may need to use a plate to help). Spread marinara sauce evenly over crust and top with mozzarella. Return to the oven and bake until cheese is melted and slightly brown, about 10 minutes more. Scatter basil over top.

Ingredients

• 1 spaghetti squash (about 2 pounds)
• 1 tablespoon olive oil
• 1 1/4 teaspoons kosher salt
• Cooking spray
• 1/2 cup shredded Parmesan
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 2 eggs, lightly beaten
• 1/2 cup marinara sauce
• 4 ounces fresh mozzarella
• 3-5 fresh basil leaves

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