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. Source:, September 2019

Robin Bashinsky


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; coat with cooking spray.

  • 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.

  • 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 1/8-inch thick) on prepared baking sheet. Bake at 450 degrees F on bottom rack of oven until rounds are dried in centers and lightly caramelized around edges, about 15 minutes. Remove from oven.

  • Top squash "pizzas" evenly with marinara and cheese. Return to oven; bake at 450 degrees F until cheese is melted and bubbly, 5 to 6 minutes. Drizzle evenly with pesto; sprinkle with basil.

Nutrition Facts

313 calories; 12 g total fat; 5 g saturated fat; 437 mg sodium. 456 mg potassium; 39 g carbohydrates; 5 g fiber; 11 g sugar; 15 g protein; 437 mg calcium;