- 1 Medium spaghetti squash
- 2 large eggs
- ½ cup shredded mozzarella cheese or vegan mozza
- ½ tsp garlic salt
- Cooking spray
- ½ red pepper, sliced
- ½ yellow pepper, sliced
- ½ cup onions, sliced thin on mandolin
- 2 cloves garlic
- ½ cup grated carrot
- 7 mushrooms
- ½ pkg enoki mushroom chopped (Remove the bottom inch of the mushroom and don’t use.)
- ½ cup Snowdon House Infused Vinegar*
- 1 tbsp olive oil
Place the squash on a parchment paper-lined baking sheet. Puncture the squash so the hot air can be released when cooking. This takes about an hour and can be done a day ahead.
Once the squash is cooked, scoop out the flesh and place in the centre of a tea towel. You must wring out the excess moisture. I used 3 towels to insure the squash was as dry as it could be. This will ensure a better texture for the crust.
Preheat oven to 400°
Beat the eggs, cheese and garlic together. Stir in the squash until combined. Line a baking sheet with either a silicone sheet or parchment paper. Press the squash mixture into a 10-inch circle as even as possible and bake until golden (about 20 minutes).
Set the oven to 350°
Place sliced and chopped vegetables on a baking tray lined with a piece of parchment or a silicone sheet and top with vinegar, salt and pepper and 1 tablespoon oil. Toss the vegetables and bake till done (about 10-15 minutes).
Reset your oven temperature to 400°.
Once crust and vegetables are cooked you are ready to assemble your pizza. Top crust with vegetables and add with your choice of cheese. Bake an additional 10 minutes until done
*May I suggest any one of the following infused vinegar flavours: Peppered Nasturtium for a fiery finish, Douglas Fir for a subtle citrus taste, or the Lemon Verbena for an intense lemony tang. All will impart a different flavour into the vegetables.
Products used in this recipe: