Spaghetti Squash Pizza


This is a great way to use leftovers from your spaghetti squash (or make extra on purpose!) Mix up your regular eggs and you'll have a pizza that is sugar-free, paleo, high protein and has tons of flavor. You could eat the whole thing yourself and be completely guilt-free :)



  • 3 eggs whisked 
  • Dried oregano
  • Himalayan sea salt
  • 1 cup sliced mushrooms
  • 1-2 roma tomatoes, sliced
  • 1/2 small onion, diced
  • Fresh herbs as desired
  • Splash of water



  1. Crack eggs into a bowl and whisk
  2. Add a splash of water and dried herb(s) and salt
  3. Heat a skillet over medium heat
  4. Spray pan with olive oil
  5. Add onions and season with herbs and salt
  6. Saute until softened
  7. Add sliced mushrooms and add more herbs
  8. Once mushrooms are browning, add a little salt
  9. Add leftover spaghetti squash and spread over pan evenly
  10. Spray entire pan and veggie mixture with olive oil again
  11. Pour eggs over veggies and let set
  12. Let the bottom brown and start to set as you add sliced tomatoes
  13. Finish under the broiler for a few minutes until the top is browned


You can literally add any other veggies or protein combos you like with this recipe, it's easy, fast and super healthy!