Mini Pizzas with Baked Zucchini Crust and Homemade Sauce
This Mini Pizza recipe features a zucchini crust, with mushroom and pepperoni toppings. This combination is not only healthy but incredibly flavorful too.
Servings 6
Ingredients
Zucchini Mushroom Pepperoni Mini Pizza Appetizers 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.