Paleo & Toddler Friendly Spaghetti Squash Pizza Crust

I love pizza and seriously who doesn’t? Kids, adults, everyone! I remember growing up with those Totino’s pizza rolls or the individual pizzas for an afternoon snack. When I didn’t feel like cooking as an adult, my husband always suggested pizza, and I usually caved. I know, super healthy :-). But since going Paleo, it’s very hard to find a crust that is delicious and follows the Paleo guidelines. I rather not buy the gluten free pizza crusts in the stores because even then, they have non-healthy ingredients hiding in there. Just because it’s gluten-free, doesn’t mean it’s healthy!

There are quite a few pizza crust options on Pinterest (cauliflower, almond flour & tapioca flours) that I’ve been eyeballing but I’ve been recently obsessed with spaghetti squash. It’s not only a great alternative for pasta dishes (great way to hide veggies for your kiddos!) but it’s great in soups and now, I’ve created a delicious pizza crust that is pretty darn close to the real thing. I not only get to “indulge” in pizza but I’m able to get a great dose of vegetables that even my husband approved of. Score! Please note, this recipe does take quite a while to bake. Making two individual pizzas cuts the cooking time down quite a bit.

Paleo Pizza Crust

(Makes 1 large or two small individual sized pizzas)

-1 medium spaghetti squash

-5 tablespoons almond flour (I used the almond flour meal from Trader Joes)

-1 tablespoon coconut flour

-1 egg

-3/4 tablespoon Italian seasoning

-1/2 tablespoon garlic powder

-salt & pepper to taste

-1 teaspoon coconut oil

-Pizza sauce and assorted toppings

Preheat the oven to 375 degrees. Carefully slice the stem off of the spaghetti squash and slice in half. (This takes some muscle, so be careful!) Scoop out the seeds and pulp and place both halves of squash open side down on a baking sheet or inside a glass dish. Add about an inch of water around the spaghetti squash. When the oven is preheated, place squash in the oven and roast for 30-45 minutes until you can pierce the skin with a butter knife. Remove from oven and let cool. Reduce the oven to 350 degrees. Once the squash is cool, take a fork and scrape the flesh of the squash. It should look like strands of noodles. Remove all the flesh of the squash and place in a cheese cloth (or clean dish towel) and squeeze the heck out of it to remove as much liquid as possible. The dryer the squash is the better.CreatingSpaghettiSquashPizza

Once you’ve removed all the liquid out of the squash, place in a large mixing bowl and add the remaining ingredients excluding the pizza sauce and toppings. Mix until well combined and form a ball. Take another baking sheet or pizza pan and grease with the tablespoon of coconut oil. Place the “dough” onto the pan and spread to form the pizza crust (or crusts if making two) about ¼” thick. The dough should hold together pretty easily, but if it starts to separate, just press lightly to seal up any holes. Place in the oven and bake until the edges start to brown (about 15 minutes for the smaller pizzas). Once the edges are brown, remove the crusts from the oven and flip. It’s a little tricky but I used another clean baking sheet to easily flip it over. Place pizza(s) back in oven and let bake for another 20 minutes until golden brown and no longer wet in the center. Remove from oven and place pizza sauce and toppings onto the pizza. Place back in the oven for another 5-10 minutes until cheese is melted and bubbly.SpaghettiSquashPizzaCookingSpaghettiSquashPizza

Have you tried any alternative pizza crusts? This crust does take a little while to create but you can always roast the squash one night and squeeze the liquid out and refrigerate for the next night. This crust reminds me of a thinner “New York style” pizza and is delicious cold the next day. Who doesn’t love cold pizza for breakfast? I hope you enjoy!

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13 Comments

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  4. I absolutely LOVE your site! Not being a fan of FB (et alia), it’s so nice to read such a well-written and informative blog. Thank you for ALL that you do!

    Regarding this spaghetti squash crust alternative, do you think these crusts could be frozen–with and without toppings–for use at a later date, for assembly-line-like efficiency?

    –Mae
    OTP in the ATL

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    • Hi Elizabeth! I would say my squash reserved about 4 cups. But if you don’t have that much, you can try to reduce the amount of almond flour since you won’t have as much squash to form into a “dough”. Would love to hear how it turns out if you end up making it 🙂

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