1

In a blender, add the water, carrot, celery, onion, zucchini, garlic, basil, parsley, oregano, salt and pepper. Blend until combined. Add the tomato sauce and blend again until smooth.

2

Preheat the oven to 450°F and line a large baking sheet with parchment paper.

3

Divide the pizza dough into four equal pieces then shape each into a ball. Shape each ball into a crust, as thin as you can, then place on the parchment paper (you can also do this directly onto the pan, depending on the type of crust you use).

4

Bake the mini pizzas without toppings for 10 minutes. Remove from the oven and spread tomato sauce on top of each pizza. Add your toppings and place back into the oven for 10 to 15 minutes or until the cheese has melted and the crust is browned. Remove from the oven and let cool for a few minutes before cutting. Enjoy!

5

Notes: Refrigerate leftover pizza in an airtight container for up to three days. Refrigerate leftover sauce in an airtight container for up to five days. You can use any kind of pizza dough that is easiest for you. It can be regular flour dough, gluten-free, grain-free, etc. If you make your own, you can add garlic powder, onion powder, dried oregano and sea salt to kick the flavour up a notch. I made two pizzas with cheese and pepperoni and two with cheese, chicken, bell pepper, mushrooms and olives. Use any toppings of your choice!