We recently discovered that he also seems to have a sensitivity to gluten. Which puts quite a damper on that whole "He loves pizza" thing. Fortunately many of his local pizza spots do offer a gluten free pizza crust. And I have found a frozen gluten free crust that he likes just fine. But a lot of the gluten free products are highly processed and have some ingredients which some may find a little questionable.
I am big into the spaghetti squash this year, and am always prowling Pinterest for new recipes to try with it. Which is why I was happy to spot the idea of using the typical pizza toppings with spaghetti squash to create a gluten-free pizza-ish treat!
It's easy as... well... pizza pie.
Start by cooking the spaghetti squash as usual. For me, this means cutting the squash in half length-wise. Scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place face down on a baking sheet. Bake at 375 degrees for 45 minutes to 1 hour.
Once your squash is cooked, use a fork to loosen the strands of flesh from the shell. Leave it in the rind. It's going to act as a bowl for you!
Pour about a 1/2 cup of your favorite pizza sauce onto the spaghetti squash strands and mix. Top with shredded mozzarella and pepperoni.
Place under the broiler for 6 to 10 minutes. (Until cheese is melted, bubbly, and golden)