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Spaghetti Squash Pizza Crust Recipe – A Light, Crispy Twist on Pizza Night

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash (about 2.5–3 pounds)
  • 1 large egg
  • 1/2 cup shredded mozzarella (low-moisture, part-skim works well)
  • 1/4 cup grated Parmesan or Pecorino
  • 1–2 tablespoons almond flour or oat flour (optional, for extra binding)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt (plus a pinch for the squash)
  • 1/4 teaspoon black pepper
  • Olive oil (for brushing)
  • Your favorite pizza sauce
  • Toppings (shredded cheese, veggies, pepperoni, fresh basil—whatever you like)
  • Parchment paper and a baking sheet or pizza stone
  • Clean kitchen towel or cheesecloth (for squeezing out moisture)

Method
 

  1. Preheat and prep the squash. Heat the oven to 400°F (205°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and a pinch of salt.
  2. Roast until tender. Place halves cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, until the flesh is easily shredded with a fork and the edges have some caramelization.
  3. Cool and shred. Let the squash cool for 10–15 minutes. Use a fork to scrape the flesh into strands. Measure about 4 packed cups of strands for the crust (reserve any extra for another use).
  4. Squeeze out the water—thoroughly. This step is crucial. Transfer the strands to a clean kitchen towel or cheesecloth. Twist and squeeze hard over the sink until most of the water is out. The drier the better; aim for a compact, almost crumbly pile after squeezing.
  5. Make the crust mixture. In a large bowl, combine the squeezed squash, egg, mozzarella, Parmesan, Italian seasoning, garlic powder, salt, pepper, and almond/oat flour if using. Stir until everything is evenly mixed and cohesive.
  6. Shape the crust. Line a baking sheet or pizza stone with parchment. Lightly oil the parchment. Press the mixture into a round or rectangle about 1/4 inch thick. Keep the edges slightly thicker for structure.
  7. Par-bake to set. Bake at 400°F (205°C) for 18–22 minutes, until the crust is golden at the edges and starting to brown in spots. If the center looks wet, give it a few more minutes.
  8. Optional flip for extra crisp. Carefully slide the crust with parchment onto a second baking sheet to flip it, or use another piece of parchment on top and flip the whole thing over. Peel off the original parchment. Bake 5–8 more minutes to dry the underside.
  9. Add sauce and toppings. Spread a thin layer of sauce—don’t overdo it. Add cheese and your favorite toppings. Keep heavier toppings to a moderate amount so the crust stays sturdy.
  10. Finish baking. Return to the oven for 8–12 minutes, until the cheese is melted and bubbly and the crust edges are crisp.
  11. Rest and slice. Let the pizza rest 3–5 minutes before slicing. This helps the crust set so it’s easier to pick up.