Preparation Time: 10 minutes

Cooking Time: approximately 60 minutes (including baking squash)

Serving Size: 2 slices - Makes about 2 servings

Slices: 0 Slices

Ingredients

½ cup mozzarella cheese

additional toppings, as desired

Crust

2 cups spaghetti squash, prepared*

1 egg

2 tsp salt

1 tsp black pepper

¼ cup parmesan cheese, grated

San Marzano Pizza Sauce

1 TB olive oil

2 TB garlic, chopped

1 oz. red wine

28 oz. San Marzano tomatoes, canned

2 tsp. Italian herb seasoning, dried

1 tsp. red pepper flakes

¾ tsp. kosher salt

Directions

Preheat oven to 400 degrees. Combine all ingredients for pizza crust. Squeeze out additional liquid, if necessary. Spread into a ½" circular disk onto oiled pan. Bake for 20-25 minutes or until the disk becomes solid. Allow to cool 5 minutes. It should look like this:

To prepare the sauce: Sauté garlic in olive oil until translucent. Add red wine and deglaze 30 seconds. Add tomatoes, herb seasoning, red pepper flakes, and salt. Simmer until thickened.

Add sauce, cheese, and additional toppings (as desired). Bake for an additional 15-20 minutes or until desired doneness.

*Check out this link to prepare spaghetti squash to perfection: http://the-sage.org/post/74943656524/making-spaghetti-squash-101

Turn-Out & Storage

Serve two slices of this delicious carb-free pizza alongside garlic knots or salad.

The pizza (and crust) can be stored up to 3 days under refrigeration. The crust can be prepared ahead of time and frozen for up to 4 months.