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Spaghetti Squash Pizza Crust Recipe


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     Spaghetti Squash Pizza Crust

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   4
Preptime   1hr10min Total

4 cups spaghetti squash will reduce to 1 1/2 cups
1 Tablespoon olive oil
Salt and pepper to taste
1/2 cup shredded mozzarella cheese
1 egg
1/4 teaspoon oregano
1/4 teaspoon garlic powder

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.
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.
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.
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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