Roast the spaghetti squash.*
Leave the oven at 350 degrees fahrenheit.
After letting the squash cool down, remove the flesh from the shell with a fork. Drain out the excess water from the squash by wrapping it with a cheese cloth or tea towel and wringing out the water. It is a tedious process but important to ensure that the crust does not get too moist.
Take the spaghetti squash “pulp” and mix it with all other ingredients with a large spoon or food processor.
Spread the dough on a parchment-lined baking sheet or silicone mat. You can make either one large pizza or two smaller ones.
Be careful not to spread the dough too thin because it will cause the dough to crack.
Bake in the oven for 20 to 25 minutes, or until the crust starts to brown and the crust is firm to touch.
Remove crust from oven and add your favorite sauce and toppings.
Bake the pizza in the oven again at 400 degrees fahrenheit for about 10 to 15 minutes.