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Spaghetti Squash Pizza Crust
This vegetable-based crust is loaded with flavor and micronutrients — and void of bleached flour, artificial preservatives, or processed sweeteners. Top with fresh tomatoes, mozzarella, and basil, or any of your favorite pizza toppings.
- Meat of 1 medium spaghetti squash, cooked
- 2 large eggs
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. oregano
- 2 tbs. almond flour
Preheat the oven to 400 degrees F. Combine all ingredients together and mix well.
Pour onto a baking sheet lined with parchment paper. Spread to 1/2-inch thickness.
Bake for 25 minutes. (The crust will not feel wet or mushy when it’s done.)
Remove from the oven and add desired toppings. Return to the oven and cook until the toppings are warm and the cheese (if added) is melted.