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Collagen Crust Spaghetti Squash Pizza Recipe

Collagen Cookie Dough recipe

Recipe Steps:

 

Collagen Cookie Dough time

Total time needed to make:

1.30 – 1.45 hours (15 minutes for prep time – 35-45 minutes for the spaghetti squash – 28-38 minutes for toppings)

Collagen Cookie Dough surving

Servings:

3 cups

Spaghetti squash collagen crust pizza is low-carb and grain-free, which is a perfect and healthy alternative base for your desired toppings. Now it is time for you to change your mind from what a traditional pizza crust is to what it can be. This spaghetti squash pizza crust does not sacrifice flavor either, it is just as crispy and all the more delicious!

Spaghetti squash collagen crust pizza is low-carb and grain-free, which is a perfect and healthy alternative base for your desired toppings. Now it is time for you to change your mind from what a traditional pizza crust is to what it can be. This spaghetti squash pizza crust does not sacrifice flavor either, it is just as crispy and all the more delicious!

Spaghetti Squash Collagen Crust Pizza Recipe

Ingredients

    2 scoops of collagen peptide protein powder

  • 2 cups of cooled medium oven-roasted Spaghetti Squash (measured after squeezing out the liquid. Before the squeeze it should measure to about 3-4 cups)

·         1 large egg (lightly beaten)

  • 1/2 a tablespoon of salt

·        1/4 of a tablespoon of pepper

  • 1/2 a tablespoon of oregano
  • 1/4 of a cup of grated parmesan cheese

Toppings

  • 1 cup of crumbled feta
  • 1 cup of grated mozzarella
  • 2 tsp. of olive oil
  • 1 red onion (thinly sliced into rings)
  • 4 figs (Cut into eighths)
  • A handful of arugula
  • 1 garlic clove (Diced)
  • A pinch pepper
  • A pinch salt
  • 1 tsp of Monk Fruit
  • 2 tsp. of balsamic vinegar

Note: You can substitute the figs with seasoned sautéed mushrooms.

Collagen Cookie Dough recipe

Step by Step Instructions:

  1. The first step is to preheat the oven to 400°F (200°C)
  2. Slice Your Squash in half then scoop out the seeds, drizzle with EVOO and place it, flesh-side down, on a parchment-lined baking sheet, transfer it to the oven for 35 to 45 minutes, until it is lightly browned on the outside. (Keep in mind that the time will vary according to your squash size.)
  3. Remove the lightly browned squash from the oven and flip it to flesh-side up. When cooled down enough to touch, use a fork to gently pull and strands and fluff from the sides.
  4. Lay the pulled spaghetti squash in a cheesecloth and squeeze it to get as much liquid out as possible.
  5. Set the squash in a bowl and make a divot in the middle and then add your parmesan cheese, collagen protein powder, oregano, salt, pepper, and beaten egg.
  6. Mix and combine everything with a large spoon. The mixture should be tacky. If it is too runny then you should consider adding a Scoop or 2 more of Collagen.
  7. Set a piece of parchment paper on a baking sheet and lightly spray it with a non-stick avocado or coconut oil.
  8. Set the combined mixture into the middle of the parchment and delicately spread the mixture into 12-inch (3×4 inch) circles, using damp hands. Alternatively, you can make it into a 10- to 12-inch rectangle, structuring the edges to form a crust. The crust itself should be around ¼ to a ½ an inch thick.
  9. Let it bake for about 20 to 30 minutes until the crust edges and bottom turn golden brown. At this point, the crust should ideally be firm to the touch with very little if any give.

Toppings:

  • While the crust is baking in the oven, sauté your onion in oil on a large skillet over medium heat. Stir onions frequently for 3 minutes. Lower the heat to medium and add a pinch of salt. Continue sautéing for 10 minutes, until the onions start to caramelize and soften. Add monk fruit, pepper, and balsamic vinegar. Then continue to cook for another 3 to 4 minutes, until balsamic condenses, and set it aside.

Putting it together:

  1. When the pizza crust is baked golden brown, remove it from the oven and let cool for one or two minutes, then place the second piece of parchment paper over the top of the backed pizza crust, and flip the crust. Then put it back in the oven for 2-3 more minutes.
  2. Remove the crust from the oven and add your cheeses, diced garlic, onions, and figs.
  3. Chuck it back in the oven for 5-8 minutes, until the cheese has lightly browned and melted.
  4. Remove Pizza from the oven and top it with fresh basil and arugula, add a slight drizzle of finishing olive oil and a concluding pinch of salt.
Collagen Cookie Dough Nutritional value

Nutritional Facts:

Protein: 30g

Calories: 374kcal

Net Carbs: 16g

Sugar: 9g

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