Yes, you read that correctly. I made pizza dough from a blender. But not just any ordinary blender. I made it from the Health Master™ Blender, or the "motor monster" as I like to call it.

Chef Clair Winslow, also known as the Flavor Queen, uses the Health Master™ blender at The Would, her restaurant in New Paltz, New York. "I create recipes with it that are healthy, tasty and help me to make dressings, salsas, doughs, and even hummus for the restaurant."

But let's rewind a bit. I came across this blender at Rosica PR's Health Master™ event back in May. I found myself overlooking Manhattan through Midtown's MPE Pent House, sipping on a slightly overspiced jalapeño mojito and indulging in fresh tomatoe-basil focaccia samplers, trying to figure out why I was here in the first place. But about a half hour later, I was sitting across from my mother's 90's obsession and talk show host: Montel Williams.

To my surprise, he looked phenomenal. Don't get any ideas— I am referring to his health and physique. You wouldn't think anything positive would come out of Montel's experience with MS, but it did: the Health Master Blender. Solely because of its ability to make "green drinks" and rip apart peppers, tomatoes, carrots, flax seeds, avocados, celery, and more in seconds, Montel's new food remedies became a bit too big for his pill box.

"I came to work for Montel because of his passion and his strength through his illness. How the blender benefited his illness and my allergies and asthma, along with our deep passion and love for cooking, I saw us as a perfect match to work together," said Winslow.

At the event, I watched as a chilled avocado soup was whipped up in about 5 minutes. I saw ice cream freeze in about 2 minutes, and witnessed separate creams, veggies, and oils emerge into five-star sauces and salad dressings just by increasing the speed on the blender panel. But I still had my doubts until I mastered this puppy (or rather bulldog) myself. And I wasn't not the only one.

"I really didn't think this blender would work at first. Having an ability to make ice cream alone seemed a bit over the top. It was one of my biggest challenges to work with and create recipes for, hands down," said Winslow.

But it did work for her, and many others.

Registered dietitian Shari Boockvar, owes the HealthMaster™for making her little one a "tot chef" in training. "When you have a child helping to select a recipe and plan a shopping list, the more eager they are to try the actual food," says Boockvar. "Having my child help me make meals with the blender encourages this."

Boockvar also explains how she sees exactly what's going into the blender, allowing her to make soups and smoothies just as she likes them.

"I love using almond milk for my smoothies. All I do is use Blue Diamond Vanilla almond milk, agave, cinnamon, vanilla extract, and ice. It's a savory, yet low-carb drink I can have in the morning or for dessert." Boockvar also explains how she uses organic chicken broth, garbanzo beans, Parmesan and olive oil to make a hearty soup her family enjoys.

Perhaps that's the greatest attribute this blender possesses: the ability to encourage people to think about and create recipes. "Health is such an important part of our lives. If you really want to be happy, you should cook through this health master," says Winslow. "I am very passionate about how it enables me to create recipes. It's so easy to use in your kitchen. It basically simplifies your life."

Both Winslow and Boockvar agree that the best products to use in the blender are local farmer market produce.

"You don't need any of those artificial sweeteners. It's better to be the real thing, everything fresh right there in the blender. Even if it's small amounts of agave nectar, turbinado sugar or raw honey. The food has to taste good and you won't get that with processed items," says Shari. Winslow explains how you can even make oatmeal with the blender with raw oats, apples cinnamon, and milk. "It's sticking to the whole raw movement,"she says.

So now it was my turn. I unwrapped my (red!) Health Master™ like a Christmas gift I've always wanted and was immediately overwhelmed by the amount of recipe booklets I had to choose from: dressings, appetizers, sauces, power drinks, smoothies... and dough!

Following Chef Winslow's very simple, yet very tasty recipe, I managed to combine whole wheat flour, all purpose flour, honey, salt, olive oil, yeast and water at super high speed, and I am proud to say I made pizza dough in about 5 minutes.

Fresh out of the blender, I massaged the warm dough with my hands— it's the type of food you want to play with before you start eating it, or maybe that's just my inner child speaking. After kneading it several times, and reshaping it back into a big ball on my mother's kitchen table that now looked like a floury snow blanket, I let it rest for about 45 minutes, and watched it double in size.

I slipped the ball of dough out of the covered bowl, secretly wishing I was in a pizza parlor so I could toss it up in the air a few times. After coming down to my kitchen reality, I kneaded it some more and flattened it to fit our round baking pan. I then added ricotta, fresh mozzarella, baby spinach, broccoli, Parmesan and garlic. Baked until golden brown, and I had made my very first homemade pizza, all thanks to a blender. And it was far from a greasy mess!

Similarly, Winslow says, "The blender is a constant reminder for me to eat properly the easy way. I'm not going to grind up grains in a regular blender because it'll burn out. But with the Health Master™ it works."

Perhaps soon enough blenders will be the new way to bake. With the ability to master soups, desserts and doughs, I wonder if in ten years from now the concept of an oven will even exist. Only blending will tell.