Ingredients

For the Sauce:
• 16 Roma tomatoes
• 2 small sweet peppers or 1 red bell pepper if you prefer
• 1/4 cup chopped onion
• 3 cloves fresh garlic, peeled
• Fresh basil, chopped, to taste
• Fresh parsley, chopped, to taste
• 2 dried bay leaves
• 1-2 tbsp corn starch
For the Crust:
• 1.5 cups all-purpose flour
• 2 tbsp Mrs. Dash® Garlic & Herb Seasoning Blend
• 2 + 1 tbsp extra virgin olive oil
• ½ cup water
For Topping:
• 1.5 cup organic mozzarella cheese, shredded
• .5 cup organic mild cheddar cheese, shredded
• Toppings of choice

Instructions

For the Sauce:
1. Roughly chop the vegetables, place them in the blender with the garlic, and pulse to desired consistency.
2. Pour tomato mixture into a slow cooker, add chopped basil and parsley, stir, then add in the 2 bay leaves.
3. Cover and simmer on low for 4-6 hours.
4. If you find that your sauce is too thin after simmering, make a thick paste with some corn starch and water and mix it into the sauce, allowing a little time to thicken before serving.
For the Crust:
5. In a large mixing bowl, mix flour and seasoning, then mix in the water and 2 tablespoons of oil until dough consistency.
6. Roll dough into a ball, roll the ball in the remaining oil to cover completely.
7. Form the dough into a round crust using your hands to work from the center out on a pizza stone or pan. Crimp up the sides to form the crust to hold the toppings.
8. Before topping, poke several holes in the crust’s bottom, and pre-bake on the middle rack of your oven on 425ºF for 5-6 minutes.
For the Pizza:
9. Spread desired amount of sauce on partially baked pizza crust.
10. Cover with cheese blend.
11. Add toppings of choice.
12. Bake at 425ºF for 15-20 minutes, until crust is golden and cheese is a nice golden brown.
13. Slice, serve, and enjoy!

Notes