INGREDIENTS
Crust:
- 4 cups cooked spaghetti squash (2 small)
- 1 cup mozzarella (partly skim/shredded)
- 1 egg
- 2 egg whites
- 2 cloves garlic, minced
- 1 tsp oregano, dried
- 1 tsp parsley, dried
- salt & pepper
Toppings:
- 1 cup mushrooms, chopped
- 1/4 onion, diced
- 1/4 cup pizza sauce or pesto
- 1 cup fresh spinach, torn
- 1/2 cup Parmesan cheese (shredded)
- Feel free to add other toppings of your choice
DIRECTIONS
- Preheat oven to 400.
- Line pizza pan with parchment paper (DO NOT skip the parchment paper!!). Set aside.
- Press your spaghetti squash in a strainer to get out any excess moisture (or use cheesecloth).
- In a large bowl, combine spaghetti squash, mozza cheese, egg & whites, garlic, and spices. Mix together until well combined. Let sit for a few minutes – if you notice a lot of liquid gathering in the bottom of the bowl then drain it off.
- Press the squash mixture evenly into the prepared pizza pan.
- Bake at 400 for 12 – 15 minutes, until crust appears dry.
- While the crust is baking – saute the mushrooms and onion in a fry pan until mushrooms are soft and onions are translucent. Remove from heat.
- Remove pizza crust from oven.
- Spread the pizza sauce or pesto over the crust. Spread your onion and mushrooms and spinach over the sauce. Top with the Parmesan cheese.
- Return to 400 degree oven and bake another 10 – 15 minutes or so – until cheese is bubbly and edges of crust are browned. You can place under the broiler for a minute or two if you really want to brown things up.
- Let sit for about 5 minutes before cutting. You can use the parchment paper to slide it off the pan to make it easier to cut. (Just run a butter knife around the edge to loosen from the sides of the pan).
IMAGE CREDIT: Sharedappetite.com