Cook spaghetti squash (7 minute in Instant Pot with manual release, or look up microwave/oven directions). Preheat oven to 400 degrees. Place spaghetti squash in a thin clean dish towel, fold the towel up like a tootsie roll and squeeze as much juice as you can out. This helps the crust not be soggy. Measure 150 g of spaghetti squash into a bowl. Add egg whites (I like to use the egg whites in a carton), cheese, and seasonings.
Line a 11x17 baking sheet with parchment paper or silicone baking mat (this is important or it will likely stick to your pan or foil). Spread the spaghetti squash mixture into out on to the parchment so it's about 1/4 inch thick.
Bake for about 25 minutes. When it's brown and set, flip the crust and bake 10 more minutes or until desired consistency is reached.
Top with whatever pizza toppings you like. Some ideas are: turkey pepperoni, Canadian bacon, chicken sausages, pesto, olives, turkey sausage, etc. Bake another 5-6 minutes until it's cooked to your liking.
“Biceps After Babies Spaghetti Squash Pizza Crust Macro Friendly” Serves 1
Macros are listed for the pizza crust only, not toppings.
Cal 164 C 11.1 g F 6.8 g P 14.3 g
adapted from Sandy's Kitchen Adventures blog