Think Outside of the Box With These Unexpected (and Delicious) Pizza Crusts

Delivered piping hot, served fresh-from-the-oven at the parlor, made from scratch or even baked from frozen, we’re not ones to turn down a pizza. In fact, we could probably polish off a whole pie ourselves once a week if we set our minds to it. (Don’t tempt us with a good time!)

Still, since our cravings strike so often, we find ourselves tiring of plain ‘ol pizza dough. Sure, it’s possible to vary the thickness, leavener and the hydration level. But it’s easy to grow bored by the bread base. Lately, we’ve been finding ourselves sacrificing a lot of “pizza bones,” or crust rims, to save stomach space and due to the monotony.

Enter: Creative pizza crusts made with vitamin-rich, grain-free ingredients, such as spaghetti squash, sweet potatoes and quinoa. Whether you follow a gluten-free diet or are simply in the mood for a change of pace, these colorful and flavorful foundations will change the way you think about pizza — and will give you even more excuses to make it often and polish it all off, bones and all.

Traditional cauliflower crusts can eat up a lot of time — and generate a big pile of dishes. Steam, cool, squeeze, blitz, then mix. Whew! For this streamlined and low-stress rendition, outsource the effort to a juicer (or food processor juicer attachment. The result is a durable and delicious crust that might just earn a place in your “keeper” collection. One Food Network fan says, “I have tried more than my share of cauliflower crust pizza recipes and thankfully I will not have to look any further! This crust is amazing!”

Broccoli and cheese play nicely together in soup, so it tracks that they team up nicely in other recipes, too, including this picky eater-pleasing crust. If you have a bag of frozen broccoli, a couple eggs, cheese and a couple spice cabinet staples, you have everything you need to set the stage for a sneakily protein-rich base. From there, dress things up with pepperoni, sausage, olives, mushrooms or any of your favorite toppings … even pineapple. We don’t judge!

If you’ve been burned by floppy, flavorless spaghetti squash crusts in the past, we urge you to give the concept another try with this all-time favorite from The Kitchen. Don’t just take our word for it, though. One hundred home cooks have chimed in to rate Katie Lee Biegel’s four-ingredient recipe worthy of five stars. The key step comes after the roasting. Separate the stringy flesh from the skin, then use a clean kitchen towel to squeeze out as much of the excess moisture as possible. Then add an egg, a handful of shredded mozzarella and a pinch or two of garlic salt. After shaping and baking, you’ll be treated to a crust with flavor that’s “phenomenal. When the squash is baking, it smells heavenly! I will make this recipe again and again,” one home cook raves.

Five stars is fantastic, but Geoffrey Zakarian has an inventive option that is even more of a meal mic drop, according to a Food Network fan: “I wish I could give 10 stars to this recipe. It’s very easy to make and absolutely out of this WORLD.” Ground sweet potato joins forces with almond flour, an egg and Parmesan to make a moist yet substantial and beautifully sunny-hued crust. On top, the Iron Chef suggests red sauce, broccoli rabe, spicy Italian sausage and goat cheese. This is your pizza party, though, so feel free to go off-script.

This crispy-edged crust is easy as one, two, three: chickpea flour, EVOO, baking powder. Whisk all of the above with warm water, allow it to rest for 2 hours, then pour it pancake-style into a skillet. Once the crust is set on both sides, transfer it to a pizza stone until it's golden brown, then top as desired. We’re partial to serving this Margherita-style, but let your appetite be your guide.

Trimmed down to appetizer size, these potato pizzas are ready to devour in just 45 minutes. Even better news? You need just seven ingredients — that’s counting for the crust, the sauce and the toppings — to recreate these enticing two-bite pies. Cheese and eggs come in clutch to ensure the crusts are substantial enough to stand up to holding, even as they act as a vehicle for marinara, mini pepperoni and olives. No knife and fork required!

Ree Drummond fans confirm that this winter squash pie recipe is a date night dream. “It’s the perfect meal for two people. Definitely recommend.” Italian seasoning lends parlor-inspired flavor to the crust, while an egg and Parmesan help with binding and add richness. A small scoop of all-purpose flour (add more as needed to reach a dough-like consistency) makes the “dough” surprisingly sturdy. Sticking to a gluten-free diet? Swap in a cup-for-cup gluten-free, all-purpose flour blend.

One common complaint with unconventional pizza crusts is they lack that satisfying chew that normally comes courtesy of wheat protein, AKA gluten. Our Food Network Kitchens pros cracked the code and found a solution with this whole grain glow-up. Quinoa offers a satisfyingly chewy and delightfully earthy alternative. For an extra dose of Mediterranean flair, perk up the quinoa crust with a few shakes of Italian seasoning.

Instead of pan-frying a pile of frozen hash browns to serve alongside eggs, why not mix them with eggs, butter and cheese for one of the quickest, easiest and most crowd-pleasing breakfast pizza crusts ever? The Pioneer Woman Ree Drummond does it again with this weekday-easy yet holiday-worthy recipe that fans deem, “delicious! Easy! I will definitely make it again and again.”