Spaghetti Squash Pizza Crust
1 medium/large spaghetti squash
1 tablespoon olive oil
1 egg, lightly beaten ( I used flax seed meal)
½ cup shredded mozzarella cheese
1 tablespoon shredded parmesan cheese
Freshly ground black pepper
Preheat oven to 400°F.
Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45 minutes.
Carefully, take the cooked squash out of the over. Test to see if the squash is done by scraping the flesh with a fork. If the strands come off easily then they are done! Let the cooked spaghetti squash cool for a few minutes, then scrape all the flesh into a pile of spaghetti strands.
Then use several layers of paper towel to squeeze out as much moisture as you can from the spaghetti squash. This took me a few times through. The drier the squash gets the crispier your crust will be!
In a mixing bowl, combine the squash, egg (or flax seed replacement), mozzarella cheese, parmesan cheese, and season with Kosher salt and freshly ground black pepper. Press squash in a thin, even layer on a parchment-lined baking sheet and form into an approximate 10-inch circle.
Bake at 400°F for approximately 20 minutes. Remove from oven, carefully flip the crust. This can easily be done by placing a sheet of tin foil on the up facing side and flip over, then cook for another 10 minutes.
Add sauce and toppings and bake for another 10 minutes.