Cauliflower is so awesome. It makes your apartment smell like farts and leaves traces of mined white morsels for you to find for weeks on end. Not the best choice for a first date, fellas. You’ve got some other hills to climb before bridging this dish.
Spaghetti sqash has its faults in that you have to cook it for at least 50min in the over, but it’s a cleaner and less stank option when looking for maleable, low carb veggies to substitute for the glutenous staples you’ve become accustomed to. You’ll find some other recipes I’ve made with spaghetti squash here.
The other day, I got to thinking, the tangled web of speghetting squash might make for a healthy pizza crust. So, with reckelss abandon, I took the same approach that most use for cauliflower crusts and applied it to spaghetti squash.
- 1 large spaghetti sqush
- 2 eggs
- 3 tbsp coconut flour (maybe 2 if smaller spaghetti squash)
- pizza stone/sheet tray
- parchment paper
- Cook the spaghetti squash: split and scrape. Put down some foil on a sheet tray. Oil, salt, pepper to the sqush. Flesh down on foil.
- Bake at 350 for 50min or until the skin is pretty easy to poke through. Check at 40min.
- Harvest the spaghetti: Let the sqush cool a little and scrape out of the skin using a fork
- Strain the spaghetti: Using a cheesecloth, ring out as much water as you can
- “Dry Fry” the spaghetti: Throw into a non stick skillet on high, no oil. 10-15 minutes, moving fairly frequently
- Turn into “dough”: Add 2 whole eggs and 3 tbsp of coconut flour. Season with salt, pepper and italian spices as you so choose
- Heat oven to 500
- Roll out dough on pieces of parchment paper
- Cook dough on pizza stone or sheet try for 10min per side
- Add toppings and reheat – 5min tops
A word of caution, don’t add too much coconut flour. You might think you want a drier dough before it goes in the oven, but the finished product will be too dry, trust me.
Long and short – this shit takes work. If you’ve made a veggie based pizza, you know it’s a chore. But I think it’s a reasonable payoff if you’re trying to stick to your diet and have some semblance of anything Italian-tasting in your diet.