Skillet Spaghetti Squash Pizza (low carb, gluten free)

If you ever had spaghetti pizza, you will love this low carb version. Skillet spaghetti squash pizza is a low carb and gluten free answer to your pasta and pizza cravings. The recipe makes 8 big servings as only 4.4g net carbs!

I have been playing around with spaghetti squash a lot lately. While I never used to care for, 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, so I made this skillet spaghetti squash pizza . I LOVED IT! It was super easy to make as well as gluten free and low carb (only 4.4g net carbs per piece).

Making 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 more crisp because you brown both sides before putting on the toppings.

Skillet Spaghetti squash pizza recipe

The base of this pizza is spaghetti squash mixed with eggs and cheese. You mix this up in a large bowl and then you place in a medium sized skillet that you have oiled. Brown on the stove and then flip to do the other side. Then you add your sauce, cheese and toppings. I used pepperoni but you can use any toppings you want. Place it under the broiler to brown. This recipe makes two skillet pizzas. If you used a large skillet it would be hard to flip I think. Mine was a 10″ skillet.

Notes about spaghetti squash pizza

• First off you need to cook your spaghetti squash. I like to use the Instant Pot in which I halve two squashes and add to the pot with 1 cup of water. Then I press the manual button for 5 minutes and then quick release the pressure. Or you can cook in the microwave for 10-12 minutes until for tender. You then need to scrape out the insides to make the “spaghetti”. 
• I used Aldi brand Specially Select marinara sauce because it’s relatively low carb. A 1/2 cup only has 5g net carbs. You can use whatever you want but if watching your carbs check the label of your sauce.
• I used pepperoni (also from Aldi) for my topping but again if counting carbs watch what the carbs of your toppings.
• This recipe made 2 medium sized pizzas. The pieces of each were big so if you want to half this recipe it would have 4 servings. I made a medium size because it was easier to flip.
• To flip the pizza, I slide it onto a plate, then placed the pan over the plate and flipped again. Make sure you grease the pan first with the 1 tablespoon of oil or use cooking spray. 

I really liked this recipe and would definitely make it again and again and again. If you too are a fan of spaghetti squash, my low carb coconut basil shrimp spaghetti squash is also a REALLY good low carb recipe to try. 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

5 from 5 votes

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Skillet Spaghetti Squash Pizza (low carb, gluten free)

If you ever had spaghetti pizza, you will love this low carb version. Skillet spaghetti squash pizza is a low carb and gluten free answer to your pasta and pizza cravings. The recipe makes 8 big servings as only 4.4g net carbs!

Course Main Course

Cuisine American

Keyword low carb, pizza, spaghetti squash

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8

Calories 169 kcal

Author Denise

Ingredients

• 3 eggs, beaten
• 2 tablespoons olive oil
• 1 cup mozzarella cheese
• 1/2 cup Parmesan cheese
• 1/2 cup marinara sauce (I used Aldi)
• 18 slices pepperoni
• 3 cups spaghetti squash, cooked and shredded

Instructions

1. In a large bowl, mix the spaghetti squash, eggs, Parmesan cheese and 1/2 cup mozzarella cheese.

2. Heat up a medium skillet and add oil. Turn up the heat to medium high. When the oil is sizzling, turn the heat down to medium and add half of the spaghetti mixture. Press it neatly in the pan to take up all the space.

3. Cook for 5-7 minutes until the bottom is nice and browned but not burnt. Slide the pizza onto a plate. Spray the skillet with cooking spray and flip the pizza back into the pan. 

4. Cook for about 5 more minutes, then take off the stove. Spread sauce over top, sprinkle remaining cheese and add pepperoni (if using).

5. Place under the broil for about 5 minutes or until the cheese is melted to your liking. 

6. Repeat with the remaining spaghetti mixture to make the second pizza.

7. Let pizza cool before cutting and eating.