Pesto Pizza with Spaghetti Squash Crust

Pesto Pizza with Spaghetti Squash Crust

0 Reviews
From:, September 2019

These pizza toppings are pretty standard and straightforward, but the crust is made of spaghetti squash—which both cuts carbs and eliminates gluten. You can also enjoy this gluten-free pizza with any toppings of your choice. One tip, though: Be sure to really squeeze the squash so it gets dry enough; otherwise the crust won't get very crispy.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Cooking spray
  • 1 (3½ pound) spaghetti squash
  • ¼ cup plus 3 tablespoons cornstarch
  • 1 large egg
  • ½ cup lower-sodium marinara sauce
  • 6 ounces pre-shredded low-moisture part-skim mozzarella cheese (about 1½ cups)
  • 4 teaspoons refrigerated pesto
  • ¼ cup thinly sliced fresh basil


  • Prep

  • Ready In

  1. Preheat oven to 450°F. Line a baking sheet with parchment paper; coat with cooking spray.
  2. Cut squash in half lengthwise; scoop out and discard seeds. Place squash, cut sides down, on prepared baking sheet. Bake in preheated oven until very tender when pierced with a knife, 30 to 35 minutes. Remove from oven. Position oven rack in lowest position (do not turn oven off). Let squash cool to room temperature, 20 to 30 minutes. Re-line baking sheet with a clean sheet of parchment paper.
  3. Scrape flesh from squash into a large bowl using a fork; discard squash shells. Place squash flesh in the center of a clean towel; squeeze squash dry and return to bowl. Add cornstarch and egg; using your hands, combine mixture until evenly and thoroughly incorporated. Press mixture into 4 (7-inch) rounds (about ⅛-inch thick) on prepared baking sheet. Bake at 450°F on bottom rack of oven until rounds are dried in centers and lightly caramelized around edges, about 15 minutes. Remove from oven.
  4. Top squash "pizzas" evenly with marinara and cheese. Return to oven; bake at 450°F until cheese is melted and bubbly, 5 to 6 minutes. Drizzle evenly with pesto; sprinkle with basil.

Nutrition information

  • Serving size: 1 "pizza"
  • Per serving: 313 calories; 12 g fat(5 g sat); 5 g fiber; 39 g carbohydrates; 15 g protein; 11 g sugars; 0 g added sugars; 437 mg calcium; 437 mg sodium; 456 mg potassium
  • Nutrition Bonus: Calcium (44% daily value)
  • Carbohydrate Servings:

Reviews 0