Spaghetti Squash Crust Pizza

http://joandsue.blogspot.ca/2013/03/spaghetti-squash-crust-pizza.html

 

If you have followed our blog at all you know Sue and I have shared a couple of  different vegetable crust pizza recipes. Our Cauliflower Crust Pizza and our Spinach Crust Pizza have been very popular.

Lately I have been all over everything spaghetti squash so I decided to see if I could come up with a spaghetti squash pizza crust. This one is definitely my favorite of the veggie crusts thus far.

For one quarter of its pizza-y deliciousness the nutritional info is:

Calories: 212

Fat: 10

Carbs: 14

Protein: 16

Umm....yeah.....that's for 1/4 of the pizza. That's HUGE people!

 

This is only 1/8 of the pizza. So...only 106 calories!! Crazy, right?

 

Spaghetti Squash Crust Pizza

 

Ingredients

4 cups cooked spaghetti squash (2 small)

1 cup mozzarella (partly skim/shredded)

1 egg

2 egg whites

2 cloves garlic, minced

1 tsp oregano, dried

1 tsp parsley, dried

salt & pepper

 

Toppings

1 cup mushrooms, chopped

1/4 onion, diced

1/4 cup pizza sauce

1 cup fresh spinach, torn

1/2 cup Parmesan cheese (shredded)

 

Directions

Preheat oven to 400. Line pizza pan with parchment paper (DO NOT skip the parchment paper!!). Set aside.

Press your spaghetti squash in a strainer to get out any excess moisture (or use cheesecloth).

In a large bowl, combine spaghetti squash, mozza cheese, egg & whites, garlic, and spices. Mix together until well combined.

Let sit for a few minutes - if you notice a lot of liquid gathering in the bottom of the bowl then drain it off.

Press the squash mixture evenly into the prepared pizza pan.

 

 

Bake at 400 for 12 - 15 minutes, until crust appears dry.

While the crust is baking - saute the mushrooms and onion in a fry pan until mushrooms are soft and onions are translucent. Remove from heat.

Remove pizza crust from oven.

 

 

Spread the pizza sauce over the crust. Spread your onion and mushrooms and spinach over the sauce. Top with the Parmesan cheese.

 

 

Return to 400 degree oven and bake another 10 - 15 minutes or so - until cheese is bubbly and edges of crust are browned. You can place under the broiler for a minute or two if you really want to brown things up.

 

 

Let sit for about 5 minutes before cutting. You can use the parchment paper to slide it off the pan to make it easier to cut. (Just run a butter knife around the edge to loosen from the sides of the pan)

 

 

Dig in!!

This veggie crust is a little higher in calories than the cauliflower and the spinach version BUT is still way less than "regular" pizza. It does have more protein than the other versions and is still less carbs than a "regular" pizza.

Oh, yeah, I should probably mention you won't be able to pick this up to eat it...maybe when it is cold but definitely not when it is hot.

Break out the forks people!!

I know I tend to ramble on when I like a new dish but I can't help it.

This is just so tasty...

and healthy...

and pizza-y....

and

addicting!

Try it...you'll see why I can't shut up about it. :)

 

Be sure to stop by Jam Hands and Six Sister's Stuff and Love Bakes Good Cakes for some fantastic links!!