For my thin crust appetizer pizzas I have been known to use a beer and tomato puree sauce.
I prefer a doctored up cooked sauce for them.
29 oz. can tomato puree
12 oz. bottle beer(cheap beer is fine)
1 to 2 Tablespoons sugar depending on taste
2 teaspoons each : Garlic powder, dried basil
1 teaspoon onion powder
1 teaspoon Mexican oregano, the stuff I get is fairly strong in taste
1 teaspoon salt
1 teaspoon or more red pepper flakes
Dump it all in a sauce pan, bring to a boil, turn down to simmer for thirty minutes. Taste and adjust seasoning. I freeze what I don't use in seperate baggies, each baggy containing enough sauce for two 12" pizzas.