Keto Spaghetti Squash Pizza
Keto Spaghetti Squash Pizza turns roasted squash, eggs, parmesan, mozzarella, sauce, and pepperoni into a tender low-carb pizza bake. It is a practical keto-friendly dinner for pizza night, leftovers, and vegetable-forward meals.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Fork
- Clean kitchen towel
Ingredients
- 1 medium spaghetti squash
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1/2 cup grated parmesan
- 1/3 cup pizza sauce preferably lower sugar
- 1 cup shredded mozzarella
- 24 slices pepperoni or to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half, remove the seeds, and roast cut-side down until tender.
- Scrape the squash strands into a towel and squeeze out as much moisture as possible.
- Mix the drained squash with eggs, kosher salt, Italian seasoning, and grated parmesan.
- Press the mixture into an even pizza-shaped layer on the prepared baking sheet.
- Bake the squash base until the edges are golden and the center feels set.
- Spread pizza sauce over the base, then top with mozzarella and pepperoni.
- Return to the oven and bake until the cheese melts and the pepperoni edges curl.
- Rest for 5 minutes before slicing so the base can firm up.
Notes
Storage: Store cooled slices in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat slices in a 375°F oven or air fryer until hot for the best texture.
Freezing: Freeze baked slices between parchment sheets for up to 2 months, then reheat from frozen or thaw overnight.
Expert Tips: Squeeze the cooked squash very well before mixing so the base sets instead of turning watery.
Low-Carb Tips: Choose a lower-sugar pizza sauce and use toppings like pepperoni, olives, mushrooms, and cooked sausage.
Variations: Swap pepperoni for turkey pepperoni, cooked sausage, sautéed mushrooms, olives, spinach, or a blend of mozzarella and provolone.