Recipes and Cooking Gluten Free Mini Pizzas with Spaghetti Squash Crusts Be the first to rate & review! Customize your pizza with your favorite toppings. The spaghetti squash crust is the perfect creative base. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 25, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Roast Time: 50 mins Broil Time: 7 mins Total Time: 20 mins Servings: 6 Yield: 6 mini pizzas Jump to Nutrition Facts Ingredients 1 3.5 pound spaghetti squash 1 tablespoon olive oil Gluten-free nonstick cooking spray 1 egg, lightly beaten 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed ½ teaspoon salt Desired pizza toppings, such as Quick Gluten-Free Marinara Sauce (recipe below) or purchased gluten-free pizza sauce, sliced pepperoni, chopped Canadian-style bacon, sliced or chopped vegetables, gluten-free shredded mozzarella cheese, and/or gluten-free grated Parmesan cheese Quick Gluten-Free Marinara Sauce 2 28-oz cans whole tomatoes, undrained 6 tablespoon snipped fresh basil 2 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon crushed red pepper ½ teaspoon salt ½ teaspoon ground black pepper Directions Preheat oven to 400°F. Cut squash in half lengthwise; remove and discard seeds. Brush the insides of squash halves with oil. Place squash halves, cut sides down, in a 15x10x1-inch baking pan. Bake for 50 to 60 minutes or until squash is tender. Remove from oven; cool slightly. Preheat broiler. Using a fork, remove squash pulp from shells. Place squash pulp in a colander set in the sink and press with a spatula to remove any excess moisture. For crusts, line two large baking sheets with foil; coat foil with cooking spray. In a medium bowl combine egg, basil, and salt. Stir in drained squash. Spoon squash mixture into six mounds (about 1/2 cup each) onto the prepared baking sheets. Spread each mound into a 6-inch circle; lightly coat with cooking spray. Broil crusts, one baking sheet at a time, about 4 inches from the heat about 5 minutes or until lightly browned. Top with desired pizza toppings. Broil about 2 minutes more or until toppings are heated through and cheese(s) (if using) are melted.* Quick Gluten-Free Marinara Sauce Place tomatoes in a food processor or blender. Cover and process or blend until nearly smooth. Stir in basil; set aside. In a large skillet heat oil over medium heat. Add garlic; cook and stir until garlic is lightly browned. Stir in tomato mixture, crushed red pepper, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Use on pasta, pizzas, and bruschetta. *Tip: After broiling one pan of mini pizzas, place them on the bottom oven rack to keep warm while broiling the second pan of pizzas. Rate it Print Nutrition Facts (per serving) 91 Calories 4g Fat 13g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 91 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 31mg 10% Sodium 238mg 10% Total Carbohydrate 13g 5% Total Sugars 5g Protein 2g Vitamin C 3.4mg 17% Calcium 49mg 4% Iron 0.8mg 4% Potassium 216mg 5% Folate, total 23.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.