Macro Friendly Pizza Crust {made with spaghetti squash}

Pizza night has always been a weekly tradition at our house, typically Friday night with a movie. My friend shared this yummy pizza crust recipe that doesn't break the macro bank, aaaand, it's soooo yummy! My husband seemed really skeptical when I made it for the first time, but he quickly complimented me on the yummy crust! And it's appeared on the table a few times now. We made it for my in-laws a few days ago and they also loved it. So it's getting some pretty rave reviews over here! I hope you'll enjoy it as much as we do!

In the picture here we topped our pizzas with browned chicken sausages (I find the Amylu brand at Costco), but you can find lots of brands at the grocery. We've also topped them with turkey peperoni, turkey bacon. You can add grilled chicken, pesto, olives, whatever your pizza loving heart desires! The pizza crust has some cheese in it, so I don't really feel the need to top mine with much cheese (if any). Sometime I like that little browned bit of cheese as the final topping. Just do whatever works for you! Just makes it look and taste good!

Please come back and post a review on the recipe and let us know how you like it!

Yield: 1 serving

Macro Friendly Pizza Crust {made with spaghetti squash}

Prep Time 15 seconds

Cook Time 1 minute

Total Time 1 minute 15 seconds

Ingredients

1 cup (150 g) cooked spaghetti squash, liquid squeezed out (see note below)
2 tablespoons (~30 g) egg whites
28 g shredded mozzarella cheese
1 tablespoon (5 g) grated Parmesan cheese
1/4 teaspoon oregano
1/8 tsp garlic powder
1/8 tsp red pepper flakes (optional)
Any desired pizza toppings (macros not included for toppings)

Instructions

Cook spaghetti squash (7 minute in Instant Pot with manual release, or look up microwave/oven directions). Preheat oven to 400 degrees. Place spaghetti squash in a thin clean dish towel, fold the towel up like a tootsie roll and squeeze as much juice as you can out. This helps the crust not be soggy. Measure 150 g of spaghetti squash into a bowl. Add egg whites (I like to use the egg whites in a carton), cheese, and seasonings.

Line a 11×17 baking sheet with parchment paper or silicone baking mat (this is important or it will likely stick to your pan or foil). Spread the spaghetti squash mixture into out on to the parchment so it's about 1/4 inch thick.

Bake for about 25 minutes. When it's brown and set, flip the crust and bake 10 more minutes or until desired consistency is reached.

Top with whatever pizza toppings you like. Some ideas are: turkey pepperoni, Canadian bacon, chicken sausages, pesto, olives, turkey sausage, etc. Bake another 5-6 minutes until it's cooked to your liking.

Notes

MFP Reference:

“Biceps After Babies Spaghetti Squash Pizza Crust Macro Friendly” Serves 1

Macros are listed for the pizza crust only, not toppings.

Cal 164 C 11.1 g F 6.8 g P 14.3 g

adapted from Sandy's Kitchen Adventures blog

Nutrition Information:

Yield:

1 serving

Serving Size:

1 serving
Amount Per Serving: Calories: 164Total Fat: 6.8gCarbohydrates: 11.1gProtein: 14.3g

Macro Friendly Pizza Crust {made with spaghetti squash}