Thursday, September 26, 2013

Pizza on a spaghetti squash crust-carb free!

Here is a step by step w/pics if you want it Part 2
 

Alright kids...let me blow your mind.
Pictured you see pizza. Cheesy, meatly, delicious pizza. What you might not see..is there are no carbs. No 'white' flour. No 'wheat' anything. So I can call it gluten free too, right? I'll have to ask some of my gluten free pals. Either way...you can pretty much eat this pizza guilt free. AND sneak in veggies on the kids while you do it.
Kinda detailed..so bear with. Also..make sure you have plenty of time. I mean..good pizza takes a while..right?
Ok..you are going to start with a spaghetti squash. It's in the veggie section. Pale yellow. Super hard. You'll cut that sucker in half, scoop out the seeds, and put it cut side down on a parchment covered 1/2 baking sheet and roast in the oven for about 30-40 minutes.
Then once it's roasted, you'll let it cool for a bit. Then scoop out the center into a big bowl and think "wow..this DOES look alot like spaghetti!" because it totally does.
To that you'll add 2-3 eggs (I whisk up 2 first, and add, then see if I need the third. Depends on the size of your spaghetti squash). You'll also add about 1/2 a cup of whatever sauce you are using. I vary between actual 'pizza' sauce or just jarred marinara.
In your bowl you'll be looking at a very wet and confusing pinkish mix of veggie/egg/and sauce. And you'll likely think..no..this isn't going to work..stick with it.
You know that baking sheet you roasted on? It's already covered in parchment...so spray it down with some Pam and pour your crust onto it...and squish, erm..pat it out as thin and evenly as you can. Then put it into the oven at 425 and let it go for about 45-55 minutes. Not kidding.
I told you this was a longer process.
But chin up, because while it is baking..you can work on your topping. Our topping (this time around) was cooked/crumbled spicy italian sausage, chopped red bell peppers, minced garlic, and a provolone/mozz mix of cheese.
Toward the end of cooking for the crust..I broil it for a few minutes. Get that top nice and brown.. not burnt..just brown.
Take it out and add your toppings. I usually do a  decent layer of my sauce, sprinkle of cheese, then my meats/veggies then top with more liberal amounts of cheese.
Return to the oven and let bake another 15 minutes, or until your toppings look all melty and happy.
Remove and let cool for about 5 minutes...this pizza will scald the roof of your mouth just like regular carb filled pie will.
But it's just pizza. There is NOTHING about this pizza that tastes anything but pizza-y. If you don't tell people..they won't know it's a squash crust. Seriously...try it out on people and don't tell them. I mean, don't lie to them. Just say "we're having pizza" because you are. Then sit back and smile at the fact that it's carb-free and full of veggie goodness!
Now...the longer you let the crust bake/broil...the 'firmer' it will be. I've made this pizza..alot..and have yet to have it sturdy enough to be able to pick up big pieces w/out them getting floppy. So eat it with a fork...be civilized. And be warned...it will be made ALOT in your house. :)

You can also mess with this recipe to suit your needs. Make pizza YOUR way! You can do about anything you want with toppings. You can also add cheese and cooked meats INTO the crust. It's really hard to mess this up and have it not taste good!

Would it be helpful for you guys for me to do more step by step pics on this one? Let me know!


1 comment:

Anonymous said...

Thanks for the recipe. Looks yummy. It would be great to have it all typed out in traditional recipe format at the end, too, for easy & quick referencing after you read through your post. :-)
Blessings,
Jill