Spinach Mushroom Pizza with Spaghetti Squash Crust Recipe

Can you say Yum?

Spinach Mushroom Pizza with Spaghetti Squash Crust

Have your pizza and eat gluten free too!

When I heard I could make pizza crust with spaghetti squash, my mind said, “NO WAY”. Once I gave Spaghetti Squash Pizza Crust a try, I was sold. Truth be told if someone would make the spaghetti squash for me, I don’t think I would eat bread crust again (or as often anyway).

Once you perfect the technique of spaghetti squash pizza, then you just need to search for the perfect toppings. While most of the regular choices in toppings will do, certain ingredients provide particularly interesting enhancement to the spaghetti squash pizza crust. My favorite combo is spinach mushroom pizza with spaghetti squash crust.

Make it, bake it, sauce it, top it and bake it again.

Spinach mushroom pizza with spaghetti squash crust recipe!

Other than the making of the spaghetti squash, which is still easy but a little time consuming, this recipe is a breeze. You can premake the spaghetti squash several days ahead of time if need be and then throw all the ingredients together when your guests arrive.

4.6 from 61 reviews

Spinach Mushroom Pizza with Spaghetti Squash Crust Recipe

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

Easy, fun and Gluten free. Spinach Mushroom Pizza with Spaghetti Squash Crust is quick to assemble and a joy to serve. Pre-make the spaghetti squash to trim minutes off the recipe.

Author: Shelley Zurek

Recipe type: Pizza

Cuisine: Gluten Free

Serves: 1 pizza

Ingredients

For PIzza Crust
One large Spaghetti Squash
water
One egg, beaten
⅔ cup mozzarella cheese
2 Tbs. Parmesan cheese
¼ teaspoon Kosher Salt
¼ teaspoon Black Pepper
For Pizza Toppings:
8 oz sliced cooked mushrooms (I used baby portobellas but your favorite will do)
Pizza sauce
1½ cups uncooked chopped spinach
½ cup mozzarella cheese
2 Tbs. Parmesan Cheese
8 oz diced ham (optional)

Instructions

Cut spaghetti squash in half lengthwise. Scoop out seeds with spoon. In a 13 x 9" glass baking pan, place both halves flesh side down. Fill pan with water ½" deep (this will help to steam the squash). Cook in microwave, on high for 15 minutes. Let sit 5 minutes after removing.
Remove spaghetti squash from baking pan. Use fork to pull out the strands of spaghetti squash (the squash will come out in long spaghetti like strands) and place in a mixing bowl. Discard squash outer layer. Let strands cool slightly.
Into a mixing bowl, measure out 3½ cups of spaghetti squash per pizza crust (you will probably only have enough for one pizza, set the remainder aside for another great dish).
Pile the half the spaghetti squash into a cheesecloth or thin dish towel, twist cloth to form a closed sack and squeeze out all water. Discard water. Repeat with the remaining half. The more moisture you get out, the crust like the pizza crust will be. Return squash to mixing bowl.
Add beaten egg, the mozzarella and Parmesan cheese, salt and pepper to the spaghetti squash. Stir together.
Press squash in a thin, even layer on a parchment-lined baking sheet and shape into an approximate 10-inch circle.
Bake at 400°F for approximately 20 minutes. Remove from oven, carefully flip, and cook for another 10 minutes. ( Tip: The best way I discovered to flip the spaghetti squash crust was to line another pan with parchment paper. Place it over top of pizza crust, and flip the pizza crust into the new pan. You can also use a spatula but you definitely risk breaking the crust.
Add my suggested pizza toppings (spread sauce on crust. Top crust in this order: mozzarella, chopped spinach, cooked mushrooms, ham (optional)
Cook for another 10 minutes until done.

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