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Margherita Pizza with Spaghetti Squash Crust



  • I used several varieties of tomatoes, fresh basil, fresh thyme, fresh minced garlic, sea salt and pepper. That’s it!
Other Options:
  • A thin layer of store bought, all natural (low sugar) marinara.
  • Fresh, all-natural slices of Mozzarella cheese.
  • Fresh Parmesan cheese.
  • Cooked, crumbled lean ground meat, such as turkey, seasoned with Italian seasonings.


  1. Cut a medium spaghetti squash in half, scoop out seeds.
  2. Very lightly coat the inside with olive oil.
  3. Bake @375 degrees f skin side up, on a flat sheet pan for about 45 minutes.
  4. Cool
  5. Use a fork to shred “spaghetti” out of the skin.
  6. Use paper towels to soak up moisture. This is VERY important.
  7. If there is moisture left in the squash, you will have soggy crust.
  8. In a large bowl, mix squash, 1 egg, 1/2 teaspoon sea salt, 1/2 teaspoon dried Italian seasonings.
  9. Spread crust mixture very thin on a parchment or foil (foil=crisper) pizza sheet pan.
  10. I will try my pan coated in olive oil next time, instead of parchment (hoping for crisper crust.)
  11. Preheat oven to 400 degrees f.
  12. Bake 20-25 minutes until edges are browning.
  13. Arrange toppings on your crust, bake in your 400 degree oven for an additional 5-7 minutes.

    Keep an eye on it, if you added cheese.

Margherita Pizza with Spaghetti Squash Crust

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By: Rachel Maser