My husband and I both enjoy cooking. We like sampling and discovering new and different foods from all areas of the world.
For Pizza Lovers
Is there anyone alive who does not enjoy pizza? There is a type of pizza to satisfy almost anyone's taste preferences. Personally, my husband and I like the thin-crust style. We have also tried various types of pizza crusts, including ones made with vegetables like broccoli and cauliflower.
When we saw Katie Lee making a pizza crust with spaghetti squash on the television show, The Kitchen, we were interested enough to get the recipe. After reading it, I decided to make a few changes.
Her squash took more time since she baked it in the oven. Mine took less time since I used the microwave instead. While her toppings were vegetarian, I added some delicious uncured pepperoni to our pizza and tweaked the ingredients to suit our taste.
That is the beauty of recipes like this one. You can always add your favorite toppings. The crust turned out to be delicious. I fully expect to make it again and perhaps use different toppings if we are in the mood for other flavor combinations.
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
4 servings (2 slices per serving)
Read More From Delishably
For the crust:
- 1 large spaghetti squash, cooked, shredded, and seeds removed
- 3 large eggs, beaten
- 3/4 cup mozzarella cheese, shredded
- 3/4 teaspoon garlic salt
- 1/4 teaspoon course ground black pepper
For the toppings:
- 1/4 large yellow bell pepper, chopped
- 5 or 6 large cherry tomatoes, sliced in thirds or halved
- 1 thin slice mild yellow onion, divided into segments
- 1/2 cup mozzarella cheese, grated
- 1/4 cup Parmesan reggiano cheese, grated
- Several leaves fresh basil, chiffonaded
- 1/8 teaspoon dried red pepper flakes, optional
- 1/2 to 3/4 cup jarred marinara sauce
- Uncured pepperoni slices, as much or as little as you like
- After washing and drying the spaghetti squash, carefully cut it in half. Scoop out the seeds. Place cut-side down in a microwave dish with about 1 inch of water.
- Microwave the squash in a covered dish for about 10 minutes until soft, and set aside to cool. Repeat with the other half of the squash.
- When cool enough to handle, wrap small amounts at a time of the squash in a clean dishtowel. Squeeze out all of the excess water. Do this until no more liquid comes from that effort. Set aside in a bowl, and continue the process until all of the squash is as dry as possible. (At this point, you can refrigerate the squash until ready to make the pizza crust, if desired. Or, continue to the next step.)
- Add the following to the squeezed dry spaghetti squash: the beaten eggs, 3/4 cup of the grated mozzarella cheese, the garlic salt, and ground pepper. Mix well until all the ingredients are well combined.
- Line a large baking sheet pan with parchment paper and spray it with a nonstick cooking spray.
- Put the squash mixture into the center of the pan and spread it out until it is approximately 1/4 to 1/8-inch thick, depending upon how thick you like your crust.
- Bake in a preheated 400 degree Fahrenheit oven for about 25 minutes, until golden brown.
- Remove from the oven and spread the toppings onto the crust, starting with the marinara sauce, 1/2 cup of mozzarella cheese, pepperoni slices, chopped pepper, tomatoes, and onion segments. Top it with the Parmesan cheese.
- Bake for another 15 minutes, or until the cheese melts and the veggies are to your liking.
- Remove from the oven and top with the chiffonaded basil leaves and red pepper flakes. Slice and serve.
Extra Tip: How to Chiffonade
In case you are not familiar with the chiffonade technique, it is easy-peasy! In the case of my basil leaves, after washing and drying them, I simply stack them one on top of the other. Then starting at one end, roll them tightly. When rolled, slice across the roll with a sharp knife. You will have thin slivers of the basil as on display in the photo below.
© 2020 Peggy Woods