Dearest mumma gave me a vegetable spaghetti the other day. Not quite sure what to do with it, I headed to the Milano’s Brothers website for some inspiration. Eureka!! Hannah friendly pizza it was. Here is the recipe –


  • 1 whole baked Vegetable Spaghetti
  • 1 cup of pumpkin seeds
  • 1/2 red onion (optional for FODMAP)
  • 1 tablespoon coconut oil
  • 2 tablespoons coconut flour
  • Pink rock salt and black pepper
  • Pizza toppings e.g., capsicum, olives, eggplant, chilli, mushrooms, sundried tomatoes, protein, nutritional yeast (vegan cheese alternative) etc etc.


  • Cut the vegetable spaghetti lengthways in half using a serrated knife. Clean out the seeds and pulp with a spoon. Drizzle with olive oil and sprinkle with pink rock salt and black pepper.
  • Bake in a 180 Degree Celsius oven until golden and soft. Scrape out the vegetable spaghetti with a fork. Place in a sieve and squeeze the excess moisture out.
  • Place all of the base ingredients in the food processor with the vegetable spaghetti. The mixture now looks like dough. Place a generous piece of baking paper over the pizza tray and carefully and evenly flatten out the mixture. Bake the base in a 180 Degree Celsius oven for 10 minutes.
  • Cover the base with your favourite ingredients. Keep it simple so the weight of the ingredients doesn’t overwhelm the base.
  • When the pizza is cooked remove from the oven and slice using a pizza slicer. It will smell delicious.  You will be able to carefully pick this pizza up with your hand but l would eat it with a knife and fork.
  • Enjoy this delicious version of a gluten and dairy free pizza made with all natural ingredients, and one that is low in calories. Nom nom nom…


Recipe From Milano Brothers Vegetable Spaghetti