by Denise 25 Comments
If you ever had spaghetti pizza, you will love this low carb version. This keto spaghetti squash pizza crust is a gluten free answer to your pasta and pizza cravings. The recipe makes 8 big servings as only 4.4g net carbs!
You might also like low carb spaghetti squash breakfast casserole.
I have been playing around with spaghetti squash a lot lately. While I never used to care for this healthy food, I now really like it. I found out that it’s all in the ingredients you use with it because spaghetti squash is a bit bland.
The other day I remembered a spaghetti pizza I used to devour at the local deli when I was younger. I decided I could recreate that and make it low carb with a spaghetti squash crust instead of regular pasta. The result was this delicious keto spaghetti squash pizza crust recipe.
I LOVED IT! It is a great substitute for traditional pizza and is gluten free as well as low carb with only 4.4g net carbs per piece. I used some pepperoni on top but you could use any of your favorite toppings you want or none at all.
Making keto skillet pizza.
I found a recipe for the traditional spaghetti pizza in which they made it in the skillet so I tried that and was pleased. It seemed easier than making it in the oven and was pretty quick.
You could also make this in a baking dish in the oven but I haven’t tried that. I like that in the skillet it gets creates a crispy crust by browning both sides before putting on the toppings.
Recipe ingredients I used.
The simple ingredients I used for this keto recipe was cooked spaghetti squash, eggs, mozzarella cheese, parmesan cheese, marinara sauce, olive oil and pepperoni (optional).
Spaghetti Squash
You need to use cooked spaghetti squash so this is a great recipe for leftovers. If you need to cook it check out this post for how to do that. I used a medium spaghetti squash and it made about 4 cups of cooked so I had a little extra. Luckily I have lots of keto recipes below for leftovers!
Parmesan Cheese and Mozzarella Cheese
The parmesan adds flavor to the spaghetti squash pizza crust and the mozzarella is used to keep it together and for the topping.
Eggs
The egg in this recipe as as a binder and keeps the squash together to form a crust.
Marinara Sauce
If you are keto you want to find the lowest pasta or pizza sauce you can. I like Rao’s marinara or Aldi’s specialty selects marinara. Both are pretty low in carbs and taste good to me.
Toppings
Here you can use whatever your favorite pizza toppings are. I used pepperoni but again if you are watching carbs keep that in mind when deciding what to put on it. If you uses veggies try very thinly sliced mushrooms, bell peppers, onions etc.
You are just broiling the toppings at the end so you want some that doesn’t need cooking much. If using sausage, bacon, etc. make sure it’s cooked first.
Let’s make a keto spaghetti squash pizza crust.
- In a large mixing bowl, add the cooked spaghetti squash, eggs, parmesan cheese and ½ of the mozzarella cheese and mix well. If you want you can also seasoning with salt and black pepper but I did not.
- Get out a medium nonstick skillet (mine was 10″) and heat to medium heat. Add the olive oil and once it is sizzling add half of the spaghetti squash mixture. (Note this recipes makes 2 pizzas)
- Use a fork or spatula to get the mixture to cover the whole surface of the skillet in an even layer. Place a lid over the skillet and cook for 5-7 minutes until you can see the sides are getting brown.
- Carefully place a plate over the skillet and turn it over so the pizza will fall onto the plate with the browned side facing up. Spray the skillet with nonstick spray and slide the pizza back into the skillet with the brown side up. Cook for 5 more minutes on medium heat to cook the bottom.
- Take the skillet off the heat and add ½ of the sauce and ½ of the remaining cheese. If you want to use pepperoni or other toppings put those on too. Place the skillet under the broiler until the cheese has melted to your liking.
- Continue the whole process with the rest of the squash mixture to make the second pizza. Please scroll down to view the printable recipe card.
If you want to add a garnish, try fresh basil or fresh parsley. You can also sprinkle some hot pepper flakes for a bit of heat. Store leftovers in an air tight container. You can even freeze this dish if you want.
To make this keto spaghetti squash pizza more of a meal, just add a simple green salad or even a steamed green vegetable. It’s pretty filling on it’s own and this recipe makes 2 pizzas.
More keto spaghetti squash recipes to try.
I have quite a few spaghetti squash recipes you might like. They are all low carb and really take little time to make. So if you have leftover squash try one of these out.
- low carb coconut curry shrimp pasta
- keto pesto shrimp pasta
- keto seafood Alfredo pasta
- keto Mexican spaghetti squash casserole
- low carb prima vera pasta with shrimp
- low carb breakfast casserole
I really liked this keto spaghetti squash pizza crust recipe and would definitely make it again and again and again.
As always, enjoy and the nutritional information for 1 pieces of pizza is: 169 cals / 12.7g fat / 5.5g carbs / 1.1g fiber / 8.7g protein = 4.4g net carbs
And if you want to try something really cool, try this keto chicken pizza crust that my friend Jasmine made. Looks fabulous!!
Keto Spaghetti Squash Pizza Crust Recipe
Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
If you ever had spaghetti pizza, you will love this low carb version. With a keto spaghetti squash pizza crust, this recipe is the answer to your pasta and pizza cravings. This recipe makes 8 big servings as only 4.4g net carbs and it's gluten free too!
Ingredients
- 3 eggs, beaten
- 2 tablespoons olive oil
- 1 cup mozzarella cheese
- ½ cup Parmesan cheese
- ½ cup marinara sauce (I used Rao Marinara)
- 14 small slices pepperoni
- 3 cups spaghetti squash, cooked and shredded
Instructions
- Get out a large bowl and add the eggs and beat with a fork. Then add the cooked spaghetti squash, Parmesan cheese and ½ cup mozzarella cheese. Mix well and set aside.
- Heat up a medium nonstick skillet (10") to medium heat. Add the olive oil and once it's sizzling add half of the spaghetti mixture. Press it neatly in the pan to take up all the space and cover the whole pan in a single layer. (Note this recipe makes 2 pizzas)
- Cover the pan and cook for 5-7 minutes until the bottom is nice and browned but not burnt.
- Carefully place a dish over the skillet and flip the pan over so the pizza lands on teh plate browned side up. Then spray the skillet with nonstick cooking spray and slide the pizza back in the pan with the brown side facing up.
- Cook for about 5 more minutes, then take off the stove. Spread ½ of the sauce over top, sprinkle ½ of the remaining mozzarella cheese. Add pepperoni (if using).
- Place under the broil for a few minutes minutes or until the cheese is melted to your liking.
- Repeat with the remaining spaghetti mixture to make the second pizza. Let pizza cool before cutting and eating. If you want to add a garnish, try fresh basil or fresh parsley. You can also sprinkle some hot pepper flakes for a bit of heat. Store leftovers in an air tight container. You can even freeze this dish if you want.
Nutrition Information:
Yield: 8Serving Size: 1 grams
Amount Per Serving:Calories: 169Unsaturated Fat: 0g
More Easy Low Carb Dinner and Main Dishes
- Keto Cucumber Slaw With Margarita Dressing
- Slow Cooker Greek Chicken
- Keto Chicken Alfredo with Zucchini Noodles
- Slow Cooker Chicken Salsa Verde
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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.Comments
V
My husband and I made this tonight and we had the same issue of not sliding out of the pan. I used a nonstick skillet and oil. First thing ever not to slide out of this pan. Oh well! I really did like it and am going to keep making it so I can get it to be crunchy and tweak with some seasonings and toppings. I’ll post with some updates when I do. Was a great twist for spaghetti squash.
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Denise
Hi V, I was on vacation but I have a spaghetti squash sitting on my counter and will make this week. I’ll email you or post here to see if I can figure out the problem. Glad you liked it though.
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Monica
This was delicious…but was not a pizza. I sprayed and oiled my non-stick skillet, and I had to scrape it all together. It definitely didn’t slide out or flip. It was yummy all mixed up together, though.
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Denise
Hi Monica, I’m sorry you had problems with this recipe. I haven’t made it awhile so I’ll try to make it again this week if I can and see if I can trouble shoot why it didn’t work. I’m glad you liked the flavors though.
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Amy Whitesell
Y above comment should have five stars!
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Amy Whitesell
I didn’t follow your exact directions but will do so next time around. I made it in my 13” cast iron skillet and put it in the oven at 400 degrees. I did need to bake it for about 45 minutes. I had a small amount leftover and made a flatbread in the oven. I also added a little basil, oregano and a dash of garlic salt to both.
I was able to scrap it off the bottom of the pan and turn it over but it didn’t have the crunch I love.
It did taste really good and my husband enjoyed it although he is not on the keto plan.
I will definitely be making it again.Reply
Denise
Hi Amy, I’m glad you liked it! I need to make this again as I haven’t in a long time. Then I can give you some pointers on how to get it nice and crunchy. I too love it when it’s nice and crunchy. 🙂 Thanks for coming back to comment and rate this recipe. I really appreciate it!
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Vicki
Do you know how many Weight Watchers’ points this would be?
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Denise
Hi Vicki, I’m sorry I do not. Weight Watcher calculators tend to change alot over the years so I do not know.
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Barb DeYoung
This was a great recipe, but I recommend you leave the mozzarella cheese out of the “dough.” Cheese in a frying pan burns. Even cooked at low temp. I made it again with just the egg and Parmesan cheese and fried it on very low heat in only the pan spray. Much, much better!
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Denise
Hi Barb, I’m one of those people who likes burnt cheese but I can totally see your point. Thanks for coming back to share your experience and tips. I’m sure many people will benefit from it.
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Lisa
I’m making this now and I’m sure it’ll be tasty. I’ve followed your directions but please post a video of how you got it to slide out the skillet! I put oil in it but there was no sliding, I ended up removing it in pieces with a spatula and piecing back together turned over in the skillet.
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Denise
Hi Lisa, next time I make this I will try to video how I did it. Just some thoughts…. you have to use a non stick skillet to begin with. Maybe try both spraying it with cooking spray and using the oil. Loosen the edges with a spatula and it should slide onto the plate. Also it might depend on what size of pan you use and how thick the “crust” is. Mine was a 10 inch skillet and you can see the crust is pretty thin. Hope that helps and sorry you had trouble.
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Marisa Franca
I love this idea. We do enjoy our pizza and what a great way to make it low calorie. Spaghetti squash is going to be plentiful and I’ll be saving this recipe to make for the family. You give the squash lots of flavor so it’s anything but bland.
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Denise
Yes I find spaghetti squash rather bland but that’s a good thing. It means you can add just about any flavor to it!
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Julie
Mine didn’t turn out crunchy either, more like a casserole lol. But it is absolutely my favorite keto meal I’ve made yet!! Thank you for posting it ❤️
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Denise
Hi Julie, sorry it didn’t get as crunchy has you would have liked. I think if you use a nice hot skillet and get the oil sizzling before you put in the squash, it should get crunchy on the bottom. You could cook it on the stove for a few minutes longer too. Glad you liked it anyway.
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Michelle
Oh this is such a cool idea. I love spaghetti squash, but my family doesn’t feel quite the same way. This is the neatest way to get creative (and healthier) with a pizza!
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Denise
I agree. Who doesn’t like pizza?
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Jolina
This looks so delicious! Two of my favourite things in one dish. Love that it’s low carb too.
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Denise
Yes Jolina it’s a good use of spaghetti squash and your family will love it!
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Gloria
Waht a fun twist on pizza. Spaghetti squash is already the most fun of all squashes. This is a great way to enjoy it …. and a fun recipe.
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Denise
Thanks Gloria! We were really happy how it came out. My husband is not a big fan of spaghetti squash but he did love this.
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Patti
This looks so good. I can’t wait to try it.
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Denise
Hope you like it Patti!
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