Weight Watchers Recipes

Mini Pizzas with Baked Zucchini Crust and Homemade Sauce


  • ▢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


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!

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