Mini Pizzas with Baked Zucchini Crust and Homemade Sauce
Ingredients
1 can (12 oz.) – BLENDABELLA Rustic Tuscan (A Blend of Diced Portabella Mushrooms, Vegetables and Herbs)
▢2 large homegrown zucchinis
▢½ can (8 oz.) – organic tomato sauce
▢½ tsp. – sea salt
▢½ tsp. – garlic powder
▢1 tsp. – organic Italian seasoning
▢8 oz. – mozzarella cheese
▢Mini pepperoni slices
INSTRUCTIONS
How to Veggie Pizza Crust for Mini Pizza
▢Let’s start by prepping the zucchinis for the pizza crust. Rinse and slice zucchini into 35 slices approximately ¼“ [¾ cm] thick and 2.5” [6cm] in diameter. Set aside until ready for use.
How to Make Pizza Sauce and Prep Toppings
▢Let’s first make our delicious pizza sauce. It’s incredibly easy and all you have to do is combine tomato sauce, sea salt, garlic powder, and Italian seasoning in a small bowl.
▢Next, stir in a can of BLENDABELLA Rustic Tuscan to it for a deliciously tasty and chunky pizza sauce topping.
How to Assemble and Bake Mini Pizzas
▢Time to assemble and bake our mini pizzas!
▢Start by preheating the oven to 350 F (180 C). Layout zucchini slices onto an 18 x 26 baking sheet lined with parchment paper.
▢Next, top each zucchini slice with a rounded tablespoon of BLENDABELLA Rustic Tuscan pizza sauce.
▢Sprinkle some shredded mozzarella cheese, and then top it with 2 to 3 slices of mini pepperoni slices.
▢Bake these mini pizzas in the oven for 15 to 20 minutes at 350 F (180 C).
▢Once done, remove them from the oven, and let them cool for 5 minutes before serving. Your delicious mini pizzas are ready to be served!
NOTES
You can purchase BLENDABELLA online. Very flavorful with clean ingredients of Portabella mushrooms, vegetable, and herbs. Also, give their Zesty Mexican and Coconut Thai blend a try.
