Ok, this is a simple tweak of the recipe found here: https://www.allrecipes.com/recipe/17319/exquisite-pizza-sauce/
Posting a separate topic so people can find it with search as well as so I can link to it when I post my sausage crust pizza recipe. 
Gratuitious food porn:
Ingredients:
1 tsp garlic powder - 9 calories, 0.02g Fat, 1.7g Carbs, 0.47g Protein, 1mg Sodium, 31mg Potassium
3/4 tsp onion powder - 6 calories, 1g Carbs, 1mg Sodium, 18mg Potassium
1/4 tsp dried oregano - 0.675 calories
1/4 tsp dried marjoram - 0.4 calories, 0.1g Carbs, 0.1mg Sodium
1/4 tsp dried basil - 0.4 calories, 0.1mg Sodium
1/4 tsp black pepper - 1.6 calories, 0.25g Carbs, 0.1mg Sodium
1/8 tsp cayenne pepper - .7 calories
1/8 tsp dried red pepper flakes - 0.6 calories, 4.5mg Potassium
Spice total: 3 tsp = 19.4 calories, 3g Carbs, 0.5g Protein, 2.3mg Sodium, 36mg Potassium
Add to 1/4 cup of your favourite low carb pizza sauce.
(in Canada, as Rao’s is so hard to find, you can get Hunt’s Low Carb from thelowcarbgrocery.com)
If you use the Hunt’s, the macro’s for 1/4C+3tsp of this sauce:
37 calories, 0.3g Fat, 5g Carbs, 1g Protein, 302.3mg Sodium, 201mg Potassium
Directions:
Combine the dry ingredients in a bowl, then add the pasta sauce.
Sauce should sit for 30 minutes to blend flavours; spread over pizza dough and prepare pizza as desired.
Notes:
Always easy to make these in batches. If you get one of the big silicone ice cube trays (eg. “King cube” on Amazon) that hold more than 1/4C per cube, you can freeze a bunch of these.
1/4C of sauce will work great for a 12" Carlshead/Mattshead pizza!!!
Oh…one more point - the last two items in the ingredients list…I know my “heat” tolerance is considerably higher than average - the first time you make this, you should adjust the heat to your own liking (me, I’ll likely double or triple the heat next time I make it. (but I know there’s lots of people that have very low spiciness tolerance, so you should adjust accordingly).
