A healthier, gluten-free, low-calorie crust that can be used for pizzas, pies, or flat breads!
1 medium spaghetti squash (approximately 200 g with excess liquid drained)
1 oz reduced fat shredded mozzarella
30 grams egg whites or 1 small egg white
Baking time on the crust may take longer depending on how crispy you like it, the amount of spaghetti squash you use, and how thin you lay it out.
Keywords: low calorie, pizza, crust, gluten free, quiche, thin crust