Are you looking for a tasty, super low calorie and easy to make crust? If you are, then I have you covered! I use this spaghetti squash crust recipe for my thin crust pizzas, my easy vegetable quiche or anything else that you can use a crust for! You can even use it as a wrap or tortilla. Depending on what I’m having with it I season it differently because the squash takes on whatever flavor you want.
This recipe came about when cauliflower crusts first became a thing. The reason I started using spaghetti squash was because it was so much easier to use than cauliflower. Although cauliflower is a great low calorie option, it’s a lot of work. It’s even more work if you don’t buy the cauliflower already riced. Nowadays you can pretty much find it at any grocery store ready to go and I personally think that paying a little extra for it is well worth it. Not only does ricing cauliflower take a lot of time and work, it also leaves a decent mess to clean up. You’ll be finding pieces of cauliflower all over your kitchen for days! Let me tell you, I don’t miss those days one bit! I’ve even found organic frozen riced cauliflower at Costco for a great price. You really can’t beat it.
Alright, let’s get back to our spaghetti squash crust recipe! Your first step is going to be to cook the spaghetti squash. My favorite way to do this is in the air fryer because I love how tender the spaghetti squash comes out and it seems to be less moist which works better for this recipe. You’re going to want to squeeze out all the excess liquid from the squash before adding the other two ingredients.
I like making my pizza crust thin and letting it get crispy, especially on the outer edges but you can make yours less thin and adjust the baking time til it is cooked to your liking. Give it a go and let me know what you think!Print
Spaghetti Squash Crust
A healthier, gluten-free, low-calorie crust that can be used for pizzas, pies, or flat breads!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 Crust 1x
- Category: Dinner
- Method: Baked
- Cuisine: American
1 medium spaghetti squash (approximately 200 g with excess liquid drained)
1 oz reduced fat shredded mozzarella
30 grams egg whites or 1 small egg white
- Cut the spaghetti squash in half and use a spoon to scoop out all the seeds.
- Cook the spaghetti squash in either the oven at 400 degrees for 35-40 minutes, the microwave on high for 12 minutes, or my personal favorite, the air fryer at 360 degrees for 15-20 minutes.
- Let the squash cool, then with a fork scoop out the inside.
- With a cheese cloth, paper towels, or kitchen towel, squeeze out all of the excess liquid.
- Blend the spaghetti squash, egg whites, and cheese together until well combined. I have been using my hand blender for this.
- Bake at 400 degrees for 45 minutes or until crispy.
Baking time on the crust may take longer depending on how crispy you like it, the amount of spaghetti squash you use, and how thin you lay it out.
- Serving Size: 1
- Calories: 123
- Sugar: 5.5
- Sodium: 272.9
- Fat: 4.1
- Saturated Fat: 1.2
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13.8
- Fiber: 3
- Protein: 9.5
- Cholesterol: 10
Keywords: low calorie, pizza, crust, gluten free, quiche, thin crust
Here’s a list of my favorite store bought low calorie and macro friendly pizza crusts.