This might be the answer to my pizza addiction. I combined the ideas from a couple of recipes I found on Pinterest, and I’ve been devouring it. I’m getting a couple of servings of veggies with every piece, and I kept it gluten free. Hope you enjoy as much as I am!


1/2 of a large spaghetti squash
1 egg
1/4 c. Gluten free bread crumbs
2 tbsp. shredded Parmesan
1 head cauliflower, cut into florets
2 tbsp. butter
2 tbsp. half and half
4 oz. pepperoni
1 red pepper, chopped
4 oz. sun dried tomatoes
2 c. Mozzarella
Salt and pepper

Heat oven to 400 degrees. Bake squash for 60 minutes; let cool until you can handle. Cut in half, remove seeds, and scrape squash into a bowl with a fork. Mix egg, bread crumbs and Parmesan into spaghetti squash. Press into bottom and sides of a deep dish pie plate. Bake for about 20 minutes until lightly browned.

While baking crust, place cauliflower, butter, half and half, salt and pepper in a glass bowl. Microwave for 10 minutes, stir, and microwave for another 6 minutes. Put cauliflower mixture, half of the pepperoni, half of the sun dried tomatoes and 1 1/2 c. mozzarella cheese in food processor. Pulse until smooth. Stir in red pepper and remaining sun dried tomatoes; scoop cauliflower mixture into crust. Top with remaining cheese and pepperoni. Bake for another 15 minutes or until cheese is melted and golden.

Let sit for a few minutes before serving. These leftovers are even better the second day!