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    Paleo Spaghetti Squash Pizza Crust (vegan-friendly)

    • 1 medium spaghetti squash 
    • 2 tablespoons Nutiva Coconut flour
    • 1 flax egg or regular egg 
    • 1 tsp dried oregano
    • 1/2 tsp garlic powder
    • 1/2 tsp salt
    1. Preheat the oven to 400 degrees F.
    2. Cut the spaghetti squash in half and place cut side down on a baking sheet.
    3. Bake for 30-35 minutes until the squash is cooked through and the skin is soft when you press on it.**
    4. Remove the seeds, and use a fork to loosen the spaghetti squash threads. Rest until cool enough to handle.
    5. Once the squash has cooled, remove the threads and wrap them in a kitchen towel, paper towel, or a cheesecloth. Squeeze out as much water as possible. This may take some time and muscle. Make sure to leave the least bit of moisture to ensure a crispy crust.
    6. Place the threads in a large bowl, and add coconut flour, egg, oregano, garlic power, salt, and pepper. Mix well with your hands.
    7. Place a parchment on a baking sheet. Pour the dough mixture on the parchment paper and press it into a thin even layer, about 1/4 inch thick.
    8. Bake in the oven for 20-25 minutes until the edges start to brown.
    9. Remove from oven and top with tomato sauce and your favorite pizza toppings.
    10. Bake for additional 10 minutes.
    11. Cool for 5 minutes before slicing and enjoying!
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