Spaghetti Pizza

12 oz uncooked whole wheat (or carb healthy) spaghetti pasta
2 large egg whites
1 large egg
2/3 cup unflavored almond milk
3/4 tsp garlic powder
1/2 tsp salt
1 1/2 tsp dried oregano
1/4 cup fresh basil, chopped, plus more for garnish
9 oz shredded mozzarella cheese
28 oz bottled spaghetti sauce
2 oz pepperoni, julienned

Preheat oven to 400.  Coat 9x13 pan with non-stick cooking spray.  Break spaghetti into 2 inch pieces and cook to al dente.  Drain and cool.  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 350.  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 20-30 minutes.  Let stand for 5 minutes, garnish with basil.

Serves 10