Vegan Pizza Party: Spaghetti Squash Crust

I like to keep spaghetti squash handy- it’s delicious, easy to roast, and keeps on the counter for a couple months. It’s been my beloved food staple for years but it never dawned on me to turn it into pizza until I saw this recipe on A Beautiful Mess. Two things I love, together at last! Squash crust sticks together OK but it’s not tough enough to pick up and fold so I had to use a fork. I guess it’s debatable whether these funny-lookin’ pies are still ‘pizza’ but they are tasty as heck. Serves three:

Crust
1 spaghetti squash
1 Ener-G Egg Replacer
1/2 teaspoon dried oregano
dash of pepper
dash of salt
•Roast the squash, de-seed, scrape out the ‘spaghetti’ (I recommend roasting them whole)
•After the squash has cooled a bit, squeeze out as much moisture as possible. I used a nut bag (yeah, it’s called a nut bag)
•Mix the squash with the egg replacer and spices
•Make your crust(s) on a parchment lined cookie sheet
•Add your toppings, and bake at 400°f for 20-25 minutes

Pesto:
1 cup fresh basil
1/4 cup of pine nuts (or walnuts if you need a cheap sub)
1 clove garlic
2 tablespoons of nutritional yeast
squeeze of fresh lemon juice
1/4 cup extra virgin olive oil
•Blend everything but the olive oil in a food processor, until coarsely ground
•Add olive oil and pulse several times

The toppings:
Trader Joe’s vegan mozzarella (but just a bit) and asparagus with a little lemon. Perfect!

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4 thoughts on “Vegan Pizza Party: Spaghetti Squash Crust

  1. Oh yum! What a great idea!
    I think blogloving has been off a little, I havent seen your latest updates:/
    Got them now tho! :)

    /I´m so glad to hear that Im not alone in loving selfies:) Its a good thing

    • I’m glad you started posting on your blog again- your posts are so happy! And ooooh yeah. I’m very pro selfie- they help me laugh through my awkwardness and document my hair style changes.

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