I have been on a spaghetti squash crust kick lately. I think it is because it is so simple to use and works with almost any dish. It doesn’t have a strong flavor and, depending on how you cook it, will either completely disappear into the dish or adds a nice texture like al dente pasta.
And ever since I figured out an easy way to cook the squash, it takes no time at all to prepare. I often buy 1-3 squashes on Friday and cook them that night. That usually gives me enough squash to use as the crust for a quiche or a pizza over the weekend and then also allows me to have some leftover for the week to pair as a side dish with lunch or dinner or to mix up as a hash in the morning for breakfast.
This past weekend I decided I wanted to make individual breakfast pizzas. This way my husband and I could add whatever vegetables, meats, and cheeses to the dish that we wanted even if the other doesn’t like them (me: onions, him: mushrooms).
This would be a fun dish to make with your kids or when you have guests over as they can get as creative as they want! The sky is the limit on toppings and, like always, I encourage you to shop local for as many of the ingredients as you can!
Low Carb Breakfast Pizza
Makes 2 pizzas
- 1 lb spaghetti squash, cooked and cooled
- 1 egg, beaten
- Seasonings of choice (salt, pepper, paprika, Italian seasonings, etc.)
- Vegetables for topping, chopped
- Meats for topping, diced/chopped
- 2 eggs per pizza being made
- Cheese of choice
Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray.
Combine first three ingredients in a large bowl and mix well. I found that using my hands worked best for this step.
Dump the ingredients onto the cookie sheet and divide into 2 piles (approximately 1/2 lb of spaghetti squash per pile). Using your hands, mash the piles down into a 1/4-1/2 inch thick crust, making sure to distribute the squash mixture evenly. Compact the “dough” as tightly as possible while you are mashing it out.
Bake for 15-20 minutes until the edges just start to turn brown and the squash starts to dry out. While the crust is baking, chop up the vegetables.
Top the cooked crust with the chopped vegetables and meats (do not add eggs or cheese at this point). Return to oven and bake for an additional 10-12 minutes, or until the toppings are nice and hot. If you don’t like your vegetables to be crunchy, you can pre-cook them in a pan prior to adding to the pizza.
Remove from oven and immediately top with cheese. Set the oven to broil and place the pizzas back in the oven to melt and brown up the cheese. Be careful on this step and continuously watch the pizzas as they will burn quickly.
Once the crust and vegetables are ready, prepare your eggs as desired (I poached my eggs. See the Crab Cakes Eggs Benedict recipe for an easy poaching method). Place the eggs on top of your pizza and top with additional seasonings. Serve immediately!
I won’t be giving macro counts for this recipe because it varies depending on what vegetables you use, if you add meats, and the quantity/type of cheese you use. But no matter what, this is a low carbohydrate recipe that is super delicious and fun to make!