Using spaghetti squash in pizza crust adds moisture and fiber to make a delicious crust that has a great flavor. This recipe will make 4 individual-sized crusts (about 8 inches in diameter). They also freeze well.
3 cups cooked spaghetti squash, drained
1/2 cup all-purpose flour
1 cup shredded mozzarella cheese
2 T shredded Parmesan cheese
1 T Italian seasoning
1/2 tsp garlic powder
Salt and Pepper to taste
Preheat oven to 350 degrees F. Line 2 baking sheets each with a sheet of parchment paper. Set aside.
Combine spaghetti squash, eggs and flour in a large mixing bowl and combine well. Fold in cheeses just until combined. Add spices and mix. Spoon approximately 3/4 cup of the mixture onto the parchment, using the back of the spoon to spread mixture into a circle about 8 inches in diameter. Repeat, you should be able to fit 2 crusts onto each baking sheet.
Bake the crusts on the center and center top rack of the oven for approximately 18 minutes, or until the crusts have a medium golden color and appear slightly drier. If using immediately, top with pizza sauce, cheese and desired toppings and return to bake in the oven for another 5-8 minutes or until cheese is slightly melted.
When crusts are medium golden and appear slightly dried, remove baking sheets from the oven and carefully move the crusts on parchment onto wire racks to cool. Once completely cooled, flip the crusts over and peel the parchment from them. To freeze, cut squares of clean parchment and layer between the crusts to keep them separated, then put the stacked crusts in a gallon zipper-seal freezer bag. Will keep in the freezer for up to 4 months.