Monday, October 3, 2016 Spaghetti Squash Crust Pizza
Cauliflower is definitely having its moment in the sun.
One of the reasons it’s so popular is that everyone is churning out cauliflower crust pizzas--and loving how tasty an all-veggie crust can be!
Well I’ve had my fair share of cauliflower crust pizzas, and although I’ve loved every bite, it turns out there is a vegetable even more suited for pizza crusts.
Move over cauliflower! It’s time for spaghetti squash to take the stage!
Like cauliflower, spaghetti squash has a mild flavor--but with a sweetness that lends itself beautifully to pizza.
I promise that you are going to LOVE it!!
In the video, I show you how easy it is to throw one of these crusts together. Just mix up the squash with a little egg, cheese, and seasoning, then top it with queso, corn, and pesto and your spaghetti squash is ready for its 15 minutes of fame!
Spaghetti Squash Crust Pizza
Makes one 9-inch pie, serves 2
Queso:
Makes 2 cups queso
2 tablespoons unsalted butter
2 tablespoons flour
1¼ cups milk
2 ounces Gouda cheese, shredded (½ cup)
2 ounces cheddar cheese, shredded (½ cup)
Pinch of white pepper
Pinch of kosher salt, if needed
Spaghetti Squash Crust Pizza:
1 spaghetti squash (about 2 pounds)
1 tablespoon olive oil
1¼ teaspoons kosher salt
2 eggs
2 ounces shredded parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
¾ cup queso
1 ear corn – grilled, then cut from the cob (or frozen or uncooked)
1 hot pepper, sliced
2 tablespoons basil pesto
Queso:
1. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook these ingredients for 1 minute. Add the milk, and continue to whisk until there are no lumps. Cook, continuing to whisk occasionally, until the mixture has bubbled and thickened, 3 to 5 minutes.
2. Add the Gouda, and whisk the mixture until the cheese has melted and incorporated; then add the cheddar and once again whisk until the cheese has melted and incorporated. Whisk in the pepper, then taste the sauce and add and a pinch of salt if needed. Keep the sauce warm over low heat while you make the pizzas.
Spaghetti Squash Pizza:
1. Preheat the oven to 400°F. Cut the squash in half lengthwise. Use a soupspoon to scoop out the seeds and discard them. Arrange the squash cut-side-up on a rimmed baking sheet. Drizzle the oil evenly over each piece and then sprinkle them with 1 teaspoon of the salt. Bake the squash until the flesh is tender and can be easily separated with the tines of a fork—35 to 40 minutes. When the squash is done, remove it from the oven, let it cool slightly, and then turn the oven up to 450°F.
2. When the squash is cool enough to handle, use a dinner fork to gently separate the flesh into spaghetti-like strands. Transfer the squash strands to a kitchen towel or piece of cheesecloth; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess moisture; this is crucial to getting a good crust. Once done you should have 2 cups of the cooked spaghetti squash.
3. Line a baking sheet with parchment paper and lightly coat it with non-stick cooking spray. In a medium bowl, mix the squash, eggs, parmesan, garlic powder, red pepper flakes, and the remaining ¼ teaspoon of the salt. Don’t worry if the mixture seems too wet or loose. Transfer the squash mixture to the baking sheet and shape it into a 9-inch circle, about ¼- to ½-inch thick.
4. Place the baking sheet in the oven and bake the crust until it is golden brown—about 15 minutes. Remove it from the oven and flip the crust over on the baking sheet (you may need to use a plate to help you flip the crust without breaking it). Spread ¾ cup of queso evenly over the crust and top with the corn and hot peppers. Return the baking sheet to the oven and bake the pizza until the peppers are tender and the crust is brown around the edges – about 10 minutes more. Drizzle the pizza with the basil pesto and serve it hot!
Note: The parchment paper and the non-stick cooking spray are crucial factors in making sure the crust doesn’t stick to the baking sheet. If you don’t have parchment paper, try using foil instead, still being sure to spray it with cooking spray.
Add whatever toppings you would like to this pizza. Just make sure they don’t contain too much moisture; this would make the crust less crisp.
You might also like these recipes:
Parmesan Zucchini Crisps
Ramen with Pork, Egg + Snow Peas 
BBQ Chicken Pizza
Creamed Spinach Garlic Bread
Shepherd's Pie Stuffed Baked Potatoes
Reader Comments (1)
Would the crust freeze well after baking?
Thanks :)