Spaghetti Squash Pizza Crust

Ingredients:

• 1 large spaghetti squash, roasted (I used my ring method)
• 1 flax egg, 1 Tablespoon ground flaxseed + 3 Tablespoons water
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground oregano

Topping Ideas

• pizza sauce
• fresh basil leaves
• grated or shredded cheese, dairy or non-dairy
• cooked chicken sausage or vegan sausage, sliced
• roasted veggies, sliced
• crushed red pepper

Instructions:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the squash, flax egg, chili powder, garlic powder, and oregano.
3. On the prepared baking sheet, form the squash mixture into a pizza of your desired shape, about 1 inch thick.
4. Bake the crust just until it starts to turn golden, about 30 minutes. Remove it from the oven, add your desired toppings, and return it to the oven. I added pizza sauce, shredded mozzarella and fresh basil.
5. Cook until the edges are golden brown, 10 to 15 minutes more. Slice and serve warm. Leftover pizza will keep in an airtight container in the fridge for up to 5 days. Reheat it in the oven at 350°F.

Nutrition

Serving: 1crust w/o toppings Calories: 279kcal Carbohydrates: 65g Protein: 7g Fat: 3g Polyunsaturated Fat: 2g Sodium: 55mg Fiber: 15g Sugar: 25g