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).
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.
The egg in this recipe as as a binder and keeps the squash together to form a crust.
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.
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!!
- 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
- 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: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 169Unsaturated Fat: 0g