Nothing like a hot summer night and baking pizza……am I right??? Nope. I’m wrong but when you think you lost the recipe to your Spaghetti Squash Pizza Crust and it resurfaces mid July, you must post it!
I whipped this crust up quite a while back and honestly, I couldn’t for the life of me remember what I had done for the crust as I stumbled across the picture of this pizza a couple of months ago. It was killing me! I kept wondering if I bought the crust and just added the toppings but that didn’t ring a bell. Then I wondered if I used the pizza crust recipe that I already have on my blog ….but again, didn’t ring a bell.
These Tomato Chips were what I had used as a topping and I vividly remember using my leftover crisps and making a pizza with things I had on hand and yet, still couldn’t remember what I had done to make a pizza crust. As I scrolled through my recipes that are ‘saved’, there was no “pizza” recipe to be seen – so I figured I was just going to have to toss my pizza photos out and call it a loss.
But then ….as I was cleaning out my saved but already published recipes, I came across Spaghetti Squash Pizza Crust and by George, that was it! It all came rushing back to me and I felt I had found my mind (because seriously – I thought I was losing it!).
Here you have it! The Spaghetti Squash Pizza Crust can clearly be topped off with your favorite pizza topping but I do recommend topping it with what I mention here in the recipe card. I do remember thinking the pizza sauce with the spaghetti squash might come off too “sweet”, if you will but the combo of the ranch dressing with the tanginess of the Tomato Chips were definitely a win-win! The combo’s of these flavors were so complimentary. If you don’t have the time to make these “chips”, grab some sun-dried tomatoes ….they’ll serve the purpose!
I say – bake up the Tomato Chips ahead of time and use prepped spaghetti squash. It helps save time on your pizza night. If you prefer a more traditional pizza crust but want to try topping it with the topping suggestions I post here, then try this crust! It’s a good one to keep saved on Pinterest to keep referring back to.
Whew! Well, all I can say is that I’m so happy to finally be able to share this Spaghetti Squash Pizza Crust with you! I am going to be making this pizza on Friday because we all really loved it and Friday and pizza’s go hand in hand! Hope you give it a try this weekend too
- 1 small spaghetti squash, cooked & “threaded”
- 1/2 cup shredded parmesan cheese
- 1 egg
- 1 tbsp Italian Seasoning
- Sprinkle of salt
- 3-4 tbsp ranch dressing
- 6 thinly sliced tomatoes (seasoned w/Italian Seasoning & garlic powder) I used my Tomato Chips*
- 1/4 cup finely diced cooked broccoli
- 6 pieces salami or pepperoni, diced
- Preheat oven to 400 degrees.
- Make sure spaghetti squash "noodles" are dried as much as possible with paper towels.
- Place in bowl with parmesan cheese, egg, Italian seasoning and salt. Mix with hands to incorporate.
- On a baking sheet, drop the spaghetti squash mixture onto pan and form into a round pizza crust shape, no more than 1/4 inch thick.
- Bake at 400 degrees for 35 minutes.
- Turn oven down to 350 degrees.
- -smear the ranch dressing on crust
- -top with tomatoes, broccoli, salami or pepperoni
- Or with your favorite toppings.
- Place in 350 degree oven for 12-15 min.
