Vegetarian Spaghetti Pizza
Transform your dinner routine with this irresistible Vegetarian Spaghetti Pizza—a unique fusion of beloved Italian classics! This recipe features a golden spaghetti "crust" made with al dente pasta, eggs, and Parmesan, baked to perfection for a sturdy yet tender base. Topped with tangy marinara sauce, melty mozzarella, and vibrant veggies like cherry tomatoes, bell peppers, and black olives, it's a colorful, cheesy masterpiece that's both comforting and creative. Perfect for weeknights or family gatherings, this vegetarian dish is easy to make and full of bold flavors, finished with fragrant fresh basil and optional chili flakes for a touch of heat. Ready in under an hour, it’s the ultimate way to transform spaghetti into a shareable pizza-style feast that’s sure to impress!
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Recipe Information
Ingredients
- 250 grams Spaghetti
- 3 Eggs
- 50 grams Parmesan cheese
- 200 grams Mozzarella cheese, shredded
- 1 cup Marinara sauce
- 2 tablespoons Olive oil
- 1 cup Cherry tomatoes, halved
- 1 Bell pepper, diced
- 0.5 cup Black olives, sliced
- 10 Fresh basil leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch round baking pan or springform pan with olive oil and set aside.
Cook the spaghetti according to package instructions in salted water until al dente. Drain the spaghetti and let it cool slightly.
In a large mixing bowl, whisk together the eggs, grated Parmesan cheese, salt, and black pepper. Add the slightly cooled spaghetti to the mixture, and toss to coat thoroughly.
Transfer the spaghetti mixture into the prepared pan, pressing it down gently with a spatula to create an even 'crust'.
Bake the spaghetti crust in the preheated oven for 15 minutes, or until it starts to set and edges become slightly golden.
Remove the crust from the oven. Spread the marinara sauce evenly over the surface of the crust.
Sprinkle half of the shredded mozzarella cheese over the marinara sauce.
Top the pizza with the cherry tomatoes, diced bell peppers, sliced olives, and any other desired toppings. Sprinkle the remaining shredded mozzarella cheese over the top.
Return the pan to the oven and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
Remove the spaghetti pizza from the oven and let it rest for 5 minutes. Carefully transfer it to a serving plate or cut it directly in the pan.
Garnish with fresh basil leaves and a pinch of red chili flakes, if desired. Slice into wedges and serve warm.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 3826 mg | 166% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 19.1 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2129 mg | 164% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1499 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
