It has been a crazy couple of weeks. We are finally moved into our new house!! Beyond excited. I feel like we have been looking forward to this moment for so long and now it’s actually here. So blessed. Needless to say I’ve been pretty busy between work, unpacking and making 200 trips to Target. I haven’t had a whole lot of time to create new recipes.
I have still been cooking and absolutely love cooking in my new kitchen. This weekend I have a long list of things I want to cook/bake: grilled steaks with sauteed kale and roasted sweet potatoes, grilled chicken with homemade pesto and grilled veggies, homemade nut-free granola (for Joe), homemade ice cream sandwiches (will share once I get that recipe tinkered with) and these pumpkin chocolate chip muffins from PaleOMG. Not sure I will get all of this done but I’m going to try!
This pizza recipe is a great alternative when those pizza cravings sneak up on you. I’ve tried coconut flour-based pizza crusts and they just never turned out great. I also tried prepackaged gluten-free pizza crust mixes and ended up not feeling good afterwards. This recipe is so versatile. Once you get the crust down you can put just about any toppings you want. If you don’t eat cheese, just skip it and add extra meat (maybe some Italian sausage) or more veggies.
Joe and I started our kickball league and are having a blast! The first week our team dominated. This last week was a different story. Both of us pulled our right quad pretty much before the game even started. It was sad. We lost that game unfortunately. We were both so pathetic trying to get in and out of the car that night, it was hilarious. Luckily it’s pretty much healed and hopefully next week we will be back to dominating. Maybe I’ll stretch a little more next time…
Spaghetti Squash Crust Pizza
| Serves | 4 |
Ingredients
Crust
- 2 medium spaghetti squash
- 1 egg
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1 teaspoon garlic powder
- Salt/pepper
Sauce
- 15oz can tomato sauce
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- Crushed red pepper
- Salt/Pepper
Toppings
- Pepperoni
- Bell peppers (chopped)
Toppings (Optional)
- Mozzarella cheese
Directions
| Step 1 | |
| Preheat oven to 425 degrees F. Place spaghetti squash (two medium or one large) in a baking dish. Roast until softened about 45-60 minutes. Let cool. | |
| Step 2 | |
| After squash has cooled, cut in half and scoop out seeds. Place squash in a large bowl and add the egg and spices. Mix well. Let sit and drain out any extra liquid. Press into a large baking sheet or pizza pan covered with parchment paper. | |
| Step 3 | |
| For the sauce, combine tomato sauce with seasonings to taste in a medium bowl. Set aside. | |
| Step 4 | |
| Preheat oven to 400 degrees F and bake spaghetti squash crust about 15 minutes until just starting to get brown. Top with sauce and toppings of choice. Place back in the oven and cook another 15-20 minutes until browned and cheese is melted. | |
| Step 5 | |
| Let cool, slice and enjoy! | |