So, I got the idea to try using pasta for the base of pizza toppings instead of crust. First, I cooked some Great Value garden rotini for 11 minutes. Then, I oiled a pizza pan with avocado oil and spread the pasta out all over it. Then I cut up a couple Brandywine Pink tomatoes and put the slices on top of it. Then, I cut up a red onion, and put it all over it. Then, I added frozen wonderberries. Then, I added salt, pepper, granulated garlic, parsely, paprika, powdered peppers from the garden, and oregano. Then I mixed the toppings around a bit to get the seasonings wetter. Then I added what cheese we had thawed out. I neglected to check that before I started. We just had a little mozarella and a little Brie left over. So, I sliced those up and put them on top.

I baked it on 450° F. for 30 minutes (no preheat), and began to eat. It tastes like a mix between pizza, a pasta spaghetti-type dish, and lasagna.

I would have added mushrooms, but we're out of non-dry ones (and I figured I'd save the dry ones for something wetter). I also would have added more cheese.
I didn't add any actual sauce. I figured the tomato slices and other toppings would be close enough. It was good, but the pasta around the edges got pretty crunchy.

My mom had a recipe for something similar called spaghetti pie. Made in a pie plate it's very similar to yours and the pie plate keeps the outside from getting crunchy. Good stuff! It calls for browned burger in it. I haven't made it in ages. Thanks for the reminder!