Oh! Update on Oktoberfest…I was talking about it for long enough. Has any of you been? It’s crazy. First, we drove to Garmisch and stayed at Edelweiss the military hotel. It is SO pretty there, I really liked it. We saw a little of the town and went to eat at a Thai/Indian restaurant. I’m not sure what they were exactly, but they had a random mix on the menu. I had this pumpkin saffron soup and potato crusted cod, but I pulled the potato off lol. It was really good. I also got one of those Dirndl tops to wear to Oktoberfest. We ended up driving to Munich from our hotel because the train took too long.
We got there and spent a good 20-25 minutes looking for a place to park. Then we get into Oktoberfest, and it was packed with millions of people we could barely move around. It is definitely not stroller friendly. People had their kids in strollers or on their shoulders, and it was just a hassle. Everything had an incredibly long line, but we ended up getting the typical fest food (sausage, pork, beefsteak etc) and walked around a bit trying to dodge the throw up on the ground. In other words, after 2 hours we left lol. It was cool to actually go and say I have been there…but the highlight of the weekend was Garmisch. If I ever went to Oktoberfest again, it would be just with my husband no kids. We cant go next year because he will be deployed (hopefully it get’s cancelled…pray! I want him to stay lol)
Ok enough about that. I have officially made Beef with Coconut Saffron, Chipotle’s Barbacoa, Eggplant Crust and now I have made Spaghetti Squash Crust!! Like I said in my other pizza post, my husband has only had cauliflower crust because while I was doing all my experimenting, he was in Korea. He loved the pizzas I made tonight…the zucchini and spaghetti squash. I am glad he liked it as much as he did, now we don’t have to order pizza when they are in the mood for that. Yay!
spaghetti squash pizza crust recipe
- 1 spaghetti squash
- 2 egg whites
- 1/2 tsp salt tsp pepper
- 1/4 tsp cayenne1 tsp oregano
- 1 Tbsp coconut flour
- 2 Tbsp almond flour
Toppings I used:
- 1 cup mozzarella cheese
- 20 pepperoni
- 1/4 red pepper, sliced thin
- 1/4 yellow pepper, sliced thin
- 8 mushrooms, sliced thin
- 1/2 cup Marinara Sauce
Preheat your oven to 375 degrees.
Cut your spaghetti squash in half, and place in a microwave safe bowl covered with plastic wrap. Microwave on medium-high heat for about 15 minutes until the outside shell feels tender.
Scrape the spaghetti squash out of the shell, and place in a cheese cloth or clean kitchen towel. Squeeze as much water out as you can.
Place the squash in a bowl, and add the rest of your ingredients. Mix together until combined.
Line your pizza pan or pizza stone with a silicone baking mat or parchment paper, and smear on a little coconut oil. You need to do this so it doesn’t stick.
Press the mixture flat onto the pan so it is about 1/4″ thick, if it is too thick it will fall apart. Smooth the crust out with a spatula.
Place in the oven and cook for about 20 minutes until it starts to get golden brown.
Remove from the oven and flip the crust over, and bake for another 15 minutes.
Remove from the oven and add your sauce and toppings, then put back in the oven for about 10 minutes until the cheese is melted.
Recipe makes 16 square slices
Each slice has 1.37 carbs