I haven't been making pizza lately as I use cauliflower in so many of my recipes, that I have not been motivated to make my Cauliflower Pizza Crust. Not that I don't use squash like it's going out of business, but I was curious to see if I could my squash crust to be a bit firmer than the cauliflower crust.
- 3 cups cooked spaghetti squash
- 2 egg whites
- Flour (30 grams)
- Parmesan Cheese (2 tbls)
265 calories for the entire crust!
With the toppings I used, my whole pizza came to 450 calories.
- Cook spaghetti squash (I cut mine in half, scoop out seeds and place facedown in a small amount of water. I then microwave for 5 minutes face down and 5 minutes face down)
- Let spaghetti squash cool
- Use a cheese cloth or a strainer to get rid of as much water and moisture as you can from the squash
- Preheat over to 400'
- Mix together the squash, egg whites, flour and Parmesan cheese
- Spread on pan lined with parchment paper.
- Don't make too thick and consider making 4 smaller crusts rather than one large one
- Spray top of crust with some pam and sprinkle on any seasonings you desire, let cook for around 30 minutes
- After 30 minutes, flip the crust over and repeat the process, this time cooking for as long as you need to get to your desired crispiness. At this point, I was too hungry to wait much longer so I only cooked for another 12 minutes.
- Put your toppings on the pizza and broil or bake until they are hot! For this pizza, I used some pizza sauce, cottage cheese, yves chicken ground round (supplies were limited in my house as I was trying to use up fridge items!)
End result was 4 nice sizes of pizza with a nice tasting squash crust. This is a fork and knive crust. I think if I had made thinner and 3-4 individual crusts I could have gotten it to a pick up with your hands crust, but I'm not concerned with being able to pick up with hands.