Spaghetti Squash Crust Pizza
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb pizza crust made from spaghetti squash and eggs, topped with mozzarella, parmesan, and marinara sauce. Grain-free and keto-friendly while still satisfying pizza cravings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 packed cups cooked spaghetti squash (from a 2.2 lb spaghetti squash)
- 1 large egg
- 3/4 cup finely shredded part-skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese (not grated)
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1/3 cup tomato-basil marinara sauce (or pizza sauce)
- 1/2 cup shredded part-skim mozzarella cheese
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 831mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 697mg
- Calcium
- 762mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 831MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.