Spaghetti Pizza

Total Time
1 hr 10 min
15 min
55 min
User doe1984 submitted this fattening creation for a makeover. It's basically pepperoni pizza that uses spaghetti, rather than dough, as the crust.


olive oil cooking spray

2 spray(s)

uncooked whole wheat pasta

12 oz, spaghetti

egg white(s)

2 large


1 large

fat free skim milk


garlic powder

¾ tsp

table salt

½ tsp

dried oregano

1½ tsp


¼ cup(s), fresh, chopped (plus extra leaves for garnish)

shredded part-skim mozzarella cheese

9 oz, divided

bottled spaghetti sauce

32 oz


2 oz, finely julienned (about 1/2 cup)


  1. Preheat oven to 400ºF. Coat a 9- X 13-inch glass baking dish with cooking spray; set aside.
  2. Break spaghetti into 2-inch pieces and cook, al dente, according to directions; drain and cool.
  3. Meanwhile, in a large bowl, beat egg whites and egg until frothy. Stir in milk, garlic powder, salt, oregano, basil and 1/3 of mozzarella; add cooked spaghetti and stir until thoroughly combined. Spread spaghetti mixture evenly in bottom of baking dish. Bake for 15 minutes; remove from oven. Reduce oven temperature to 350ºF.
  4. Spread spaghetti sauce over pasta; sprinkle with remaining cheese. Scatter pepperoni evenly over cheese layer. Return to oven and bake until heated through and cheese is bubbly, about 30 minutes. Let stand for 5 minutes, garnish with basil and then cut into 10 servings. Yields 1 slice per serving.


We renovated Spaghetti Pizza by: Opting for more nutritious whole-wheat pasta. Substituting egg whites for some whole eggs. Using part-skim mozzarella cheese instead of full fat.Cutting the pepperoni into small pieces in order to spread it throughout the dish and using less.

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