Ingredients
Servings: ￩￫
| 2 | Cups Spaghetti squash, packed, drained |
| 1 | Large Egg, whisked |
| 1 | Cup Gruyere cheese, shredded |
| .5 | Tsp Kosher salt |
| 2 | Tsp Oregano, dried |
| .5 | Tsp Black pepper |
| 3 | Tbsp Oat flour (or all-purpose) |
| 2 | Tbsp Extra virgin olive oil |
| 2 | Tbsp Garlic, minced |
| 1 | Medium Heirloom tomato, sliced |
| 4 | Small Sunburst tomatoes, or other small tomatoes, halved |
| 1 | Cup Mozzarella, shredded or cut into slices |
| 1 | Cup Basil leaves, chopped |
Instructions
Add spaghetti squash and 1″ of water to a large pot, cover with lid and bring water to a boil over medium heat. Steam for approximately one hour. Remove squash from heat and let cool to the touch.
Heat oven to 400 degrees F.
Slice squash in half lengthwise and scoop out strands, going from side to side to preserve the strands. Place the squash in a strainer and press down with a spoon to get as much liquid out as possible. The more liquid you can remove, the crisper your crust will be.
In a separate bowl, whisk the egg then add the flour pepper, salt, and oregano, and cheese. Mix until blended. Add to the squash and mix together until combined. Add more flour if it’s too moist.
Place a piece of parchment paper on a baking sheet and add the mixture into the middle. Using a spatula, spread the mixture into 1/2″
thick and build up the edges to form a crust. You can also make personal size pizzas and customize the toppings – don’t forget to make the little crust ridge along the outside. Bake for 30 minutes or until the crust edges and bottom are golden brown.
While the crust is baking, either add garlic and small tomatoes to oil and let sit for about 15 minutes or sauté garlic and baby bella mushrooms in the olive oil.
When crust is ready, remove from oven and spread the olive oil/tomato or mushroom mixture on top. Add sliced heirloom tomato, basil, and fresh mozzarella.
Place back in oven and cook until cheese is bubbly and melted, approximately 20 minutes. Remove from oven, slice, and serve!
