Spaghetti Pumpkin Pizza Crust

Ingredients:

• 1 small spaghetti squash
• 2 large eggs
• 0.5 tbsp. grated mozzarella
• 0.5 tsp garlic salt
• Any sauce and toppings, such as pizza sauce, shredded mozzarella, halved cherry tomatoes, fresh basil

Preparation:

1. Preheat oven to 200°C.
2. Using a small knife, pierce the pumpkin in several places all over. Place on a baking sheet and roast until tender, about 1 hour. Let cool to handle, then use a large knife to cut in half lengthwise. Remove the seeds with a fork and discard. Scrape the flesh out of the peel with a fork. Leave the oven on.
3. Wrap the pumpkin in a clean kitchen towel and squeeze out all the excess water. The pumpkin will contain quite a bit of water. It's important to squeeze out as much as possible to create a more textured pizza crust.
4. In a large bowl, combine the eggs with the grated mozzarella and garlic salt. Stir in the spaghetti squash.
5. Line a baking sheet with parchment paper and spray with cooking spray. Place the pumpkin mixture in the center of the baking sheet and spread it into a 25 cm (10 in) circle. Bake until golden brown, about 20 minutes.
6. Spread sauce on the pizza and top with any toppings you like. Bake until the cheese is melted and bubbly, another 10 minutes.