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Instructions |
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Preheat oven to 375 degrees F.
Cut each squash in half and scoop out the
seeds. (See tips for cutting or cooking in slow
cooker)
Brush the inside with olive oil and season with
salt and pepper.
Place squash halves, cut side down, on a sheet
pan lined with parchment paper.
Bake for 40 minutes or until flesh is tender.
Remove from oven and allow squash to cool for
about 10 minutes. Turn oven temperature up to
400 degrees F.
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Using a fork, remove strands from the skin.
Place strands in a strainer and then place a
clean bowl on top and press down to remove
liquid.
Remove strands to a clean dish towel and
squeeze out remaining liquid. The amount of
squash will be significantly less. The more
liquid that is removed the crispier and firmer
the crust will be.
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Add egg, mozzarella cheese, oregano and garlic
powder to bowl and mix to combine.
Place dough on baking sheet lined with
parchment paper that has been lightly sprayed
with cooking spray.
Divide dough into 4 portions and shape into
pizza crusts that are about 1/4 inch thick.
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Bake for about 15 minutes or until crusts are
firm and edges start to brown.
Remove from oven and top with desired
ingredients. Return to oven and cook for about
5-7 minutes more or until cheese has melted.
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Originally Submitted
11/5/2018
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