I wanted to share a recipe that I came up with last week. I haven’t spoke much about this, but I’ve been trialing a new way of fueling and working out with carb cycling. I have been participating in a group and agreed to go gluten free and dairy free for 6 weeks while trying out the plan (more to come on that after I’ve finished my 6 weeks). I’ve been playing around with some new recipes and I’ve been craving pizza. It hasn’t been that hard to go dairy free, but I do miss my greek yogurt and it’s hard to have pizza when you can’t have cheese, so I’ve had to get creative. While this will NEVER take the place of real pizza, and I won’t claim that it does….it did actually taste pretty darn good and I will definitely be making it again! So here is my Gluten free, and dairy fre spaghetti squash pizza crust!
Let me just say this…I am NOT a food blogger, nor do I take pictures like one, lol. So bear with me. This was designed to show you a step by step tutorial!
First, you want to cook your spaghetti squash. There are so many different ways to cook it. You can cut it in half, throw it in whole or microwave it. Cook your squash whichever way you want to. Once it has cooled, scrape out the squash into a bowl. I didn’t want my crust to be stringy, so I threw it in the food processor for a few pulses to chop it up.
Next, take the squash and place on a clean dish towel. The preparation for this is very similar to that of my cauliflower crust as spaghetti squash has a lot of water in it as well. So the key is to squeeze as much water out of it as you can before you mix with other ingredients.
You want to squeeze and squeeze until you can’t squeeze any more out. Just when you think you can’t get any more water out, squeeze some more.
Then mix the squash in with the rest of the ingredients and form into a dough ball.
Then, press the dough into a pizza crust with uniform thickenss. Ideally you should do it on parchment paper, but I didn’t have any, so I just greased my cookie sheet generously.
Bake at 400 degrees for 15 minutes. Take out the crust and flip over and bake for another 5-10 minutes or until golden. Let cool and top with your favorite toppings!!
I made a sundried tomato/ arugula pesto, topped with chicken breast and a splash of balsamic vinegar. It was sooooo good!
I actually preferred this over the cauliflower crust, as I felt like it was a bit sturdier and held up better. I could actually pick it up like a piece of pizza without worrying that it would fall to pieces. The flavor was great and so was the consistency! Definitely give it a try!!
- 1 large spaghetti squash
- 1 egg
- 1/4 cup almond flour
- 1/2 cup gluten free flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp italian seasoning (optional)
- 1/2 tsp baking powder
- salt and pepper to taste
- Preheat over to 400 degrees.
- Cook spaghetti squash.
- Let spaghetti squash cool and then scrape out squash into bowl.
- Put spaghetti squash into food processor and pulse a few times.
- Place spaghetti squash into large mixing bowl and mix in all other ingredients.
- Form a dough ball.
- Press or roll dough into pizza crust with uniform thickness onto parchment paper or well greased baking sheet.
- Bake x 15 minutes then remove and flip over and bake for another 5-10 minutes or until golden brown.
- Add desired toppings and serve!