I’ve got a new fave . . . and it’s both keto friendly and absolutely delicious.
On YouTube is a video on spaghetti squash pizza bowls. That’s where it all started. The idea was really good . . . but was lacking. It was fussy to fix and fussy to eat . . . not my cup of tea. After fixing it twice I abandoned it and went another way.
The spaghetti squash as a crust ingredient is unparalleled for those of us who can’t do grains. Yes, I eat it with a fork but . . . it’s still an awesome pizza. The flavor of the sketti squash compliments the pizza ingredients in a really lovely way, something that nothing else I’ve tried can do.
Here’s what I did.
Wash then slice the spaghetti squash lengthwise into 3 or 4 equal pieces. Scoop out the guts and salt and pepper the flesh side of the squash. Place it flesh side down (skin side up) on a rack and bake it at 350º for an hour and 15 minutes. Don’t undercook it or it will hang onto the skin.
Scrape the squash out of the skins. This squash is very moist. The more moisture you can remove the better. What works best (but is really time consuming) is to freeze it. Once it thaws put it in a strainer and let the excess moisture drain off. Save the liquid as it makes great broth for soups and gravies.
Place the squash into a big bowl. I use my KitchenAid mixer bowl because I can automate the mixing and save my arm.
Add an equal amount of cheese. My favorite is pepperjack. For Wadly I use mozza as he’s very un-spicy. Add egg white protein. I added about half a cup per sketti squash. That’s what felt right to me so that’s what I did.
Mix thoroughly. This is your pizza dough mix. It’s very unlike pizza dough (more moisture) and it requires a different method of handling. I use 8″ round parchment papers. I create a 6″ pizza crust on the parchment paper using a big spoon. I create a ridge around the outside to hold the stuff in though this isn’t really necessary. Dock the dough or not as suits you. It will puff up as it bakes so be aware of that. Cover in a light layer of grated parmesan. Bake at 350º for 20 minutes.
To prepare the pizza, brush the baked crust with oil. I use home made garlic/onion oil. Cover with pizza sauce and your favorite toppings. My favorites are home made Italian sausage, sliced olives, peppers (bell, usually green and orange), onion, sliced or diced mushrooms (shiitake) and grated pepperjack cheese. Bake at 350º for 20-25 minutes.
I really do love this pizza. Everything in it makes my body happy. I hope it does the same for you.
Apparently other peoples’ idea on what should go on pizza and my concept of what a pizza should contain don’t match. I grew up on Pizza Hut. I think that’s what set my standard.