Spaghetti squash

This stringy squash looks and tastes like pasta, and it's also a surprisingly inventive way to make pizza crust. Before you begin mixing and binding ingredients, the squash must be cooked to reveal its spaghetti-like strands. It can be prepared in a variety of ways, including microwaving, boiling, or roasting. Roasting it in the oven is a safe bet for maximum flavor and minimal moisture.

The two best ways to cut spaghetti squash to speed up the process are lengthwise or in rings. After you've removed all of the flesh, you'll still want to drain off any excess water, or you'll end up with a soggy mess that won't pass muster as pizza crust. The squash is then combined with binders such as eggs, cheese, or a small amount of your favorite gluten-free flour. Flatten the mixture into a circle and bake until the crust is golden and holds together. At this point, you can add whatever toppings you want and bake them until done.