Take your pizza to the next level with this delicious Garlic Pizza Sauce Recipe! With just 7 ingredients needed, this easy recipe is a garlic lover's dream!
It's simple, quick and so versatile. You can spread it onto pizza crust for a homemade pizza night, or use it as a great dipping sauce for fries, veggies, or even pizza rolls!
It's the perfect substitution in any recipe that calls for a white sauce, such as Alfredo pasta, lasagna, and baked ziti.
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Ingredients You'll Need
Get all the details on these simple ingredients in the recipe card at the post's bottom.
- Milk: For best results, use whole milk. You can also use dairy-free milk such as soy milk.
- Fresh garlic: Using real garlic adds so much flavor to the sauce. Use more or less depending on how garlicky you like the sauce to be.
- Unsalted butter: You can also use olive oil.
- Parmesan: I like to use either Parmigiano Reggiano or Grana Padano.
- All-purpose flour: If you want to make this recipe gluten-free, use white rice flour.
- Garlic powder: It's optional, but it adds extra flavor. If you want to give this creamy pizza sauce a bit of a kick, add a pinch of red pepper flakes as well.
How to Make This Garlic Pizza Sauce Recipe
- In a sauce pan, melt butter over medium-low heat. Sauté garlic for 30 seconds to 1 minute, until it releases its flavor and browns a little bit.
- Add the flour and cook for further 1-2 minutes, stirring often, until the raw flavor of the flour has cooked off.
3. Slowly, start pouring in the milk, while whisking constantly, until smooth and creamy. Don't stop whisking, or otherwise, clumps will form.
4. Season with garlic powder, salt, and black pepper. Add the parmesan cheese and remove the pot from the heat. Stir until the cheese has melted. Serve!
Top Tips
- Be careful not to burn the garlic. You want it to gently sizzle in the butter to release its flavor, not to fry. If you burn the garlic, the sauce will be bitter and inedible.
- Cook on low heat. The base of this sauce is a mixture of butter, flour, and milk also called a roux. If you burn the roux, there is no going back, so make sure not to cook it on high heat.
- Don't boil the sauce after adding the cheese. This will prevent it from curdling.
- Adjust the thickness as desired. The sauce thickens as it cools, but you can also thin it out by mixing in a few tablespoons of milk until you reach the desired consistency.
Frequently Asked Questions
White pizza sauce is different than Alfredo sauce because it uses milk instead of heavy cream. However, you can use them almost interchangeably.
Yes! This recipe can easily be made dairy-free by using vegan butter or olive oil, soy milk, and vegan parmesan.
This sauce is not suited for freezing, as it can separate. However, if you still want to freeze it, you can transfer it into an airtight container or a jar and save it in the freezer for up to 1 month.
Serving
You can use this white pizza sauce recipe in most dishes where you'd use a red sauce.
My favorite thing to do with it is to make homemade pizza! I usually spread a few tablespoons of the creamy sauce onto the pizza dough and add my favorite toppings. I transfer the pizza to a baking sheet and bake for 12-15 minutes, or until the crust is golden brown.
If you're using this sauce for a pasta dish, I reccommend making it a bit thinner by mixing it with a few tablespoons of pasta water.
Storage
Let the sauce cool to room temperature then transfer to an airtight container and refrigerate for up to 5 days.
More Sauce and Dressing Recipes
- Cashew Mayo
- Avocado Lime Ranch Dressing
- Maple Mustard Dipping Sauce
- Vegan Hollandaise Sauce
- Oil-Free Salad Dressing
Garlic Pizza Sauce
Ingredients
- 2 tablespoon butter (or olive oil)
- 3-4 cloves of garlic, minced
- 2 tablespoon all-purpose flour (use rice flour to make it GF)
- 1 ¼ cup whole milk
- ½ teaspoon garlic powder
- ¼ cup (25g) grated parmesan cheese
- A pinch of salt and black pepper
Instructions
- In a saucepan, melt butter over medium-low heat. Sauté garlic for 30 seconds to 1 minute, until it releases its flavor and browns a little bit.
- Add the flour mix. Cook for further 1-2 minutes, stirring often until the raw flavor of the flour has cooked off.
- Slowly, start pouring in the milk, while whisking constantly, until smooth and creamy. Don't stop whisking, or otherwise, clumps will form.
- Season with garlic powder, salt, and black pepper. Add the parmesan cheese and remove the pot from the heat. Stir until the cheese has melted. Serve!
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
- Be careful not to burn the garlic. You want it to gently sizzle in the butter so that the garlic releases its flavor. If you burn the garlic, the sauce will be bitter and inedible.
- Cook on low heat. The base of this sauce is a mixture of butter, flour and milk also called a roux. If you burn the roux, there is no going back, so make sure not to cook it on high heat.
- Don't boil the sauce after adding the cheese. Sometimes the sauce can curdle at too high heat.
- Adjust the thickness as desired. The sauce thickens as it cools, but you can also thin it out by mixing in a few tablespoons of milk until you reach the desired consistency.
Nutrition
Post photography by: Petranka Atanasova.
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