Quick and easy white pizza sauce you can make on the stovetop in about 20 minutes. This homemade sauce is rich, creamy, and full of garlic, cheese and Italian herbs—perfect for upgrading pizza night.
Pizza is a family favorite, but the same red sauce can get repetitive. This garlic white pizza sauce brings more depth and sophistication to your pies while remaining simple to prepare with common pantry ingredients.
How to make white pizza sauce from scratch?
- Heat butter – Melt completely in a small nonstick saucepan over medium heat.
- Add flour – Whisk in the flour and cook 1–2 minutes, stirring constantly. Don’t let it brown.
- Add milk, seasonings and cheese – Pour in whole milk and add salt, pepper, dried oregano, grated garlic and shredded Parmesan. Whisk continuously until the sauce becomes smooth and thick.
- Turn off heat – Stir in fresh chopped basil off the heat.
- Cool – Let the sauce come to room temperature before spreading on pizza dough.
Is this white pizza sauce the same as Alfredo?
They’re similar in flavor but not identical. Alfredo sauce is usually thinner and often made with heavy cream or half-and-half so it coats pasta. This white pizza sauce is made with whole milk and is cooked to a thicker consistency so it spreads well on pizza without making the crust soggy.
How to use white pizza sauce
Use this versatile sauce as a dip for breadsticks, garlic bread, mozzarella sticks, fried mushrooms or zucchini, pretzel bites and meatballs. It also works beautifully as a spread on pizza, sandwiches, burgers, wraps and paninis. Drizzle it over salads or grilled meats, or toss with pasta for a creamy, garlicky finish.
Suggested pizza toppings
Meat – Pre-cooked sausage, bacon, pepperoni, prosciutto, chicken, ham or shrimp.
Vegetables – Tomatoes, artichoke hearts, olives, onions, mushrooms, bell peppers, asparagus, arugula or spinach.
Cheese – Shredded mozzarella, extra Parmesan, cheddar, crumbled feta or goat cheese.
Variations
Spicy – Add crushed red pepper flakes or sliced jalapeños.
More cheese – Mix in ricotta, mozzarella, goat cheese or asiago for different textures and flavors.
Roasted garlic – Substitute roasted garlic for grated raw garlic for a milder, caramelized garlic flavor.
Different crusts – This sauce works well on focaccia, whole wheat or cauliflower crusts.
Seasoning twists – Try Greek, Italian or Cajun seasoning blends, or experiment with rosemary, thyme, parsley, cilantro, mint or fennel for different herb profiles.
Storage
Refrigerate – Store in a sealed container in the fridge for up to 3 days.
Freeze – Freezing is not recommended; dairy sauces can separate and become grainy when thawed.
Reheat – Gently rewarm on the stovetop over low heat or in short intervals in the microwave, stirring frequently to restore smoothness.
Tips and techniques
Thin the sauce – Stir in additional milk a tablespoon at a time.
Thicken the sauce – Simmer uncovered a little longer to reduce excess liquid until you reach the desired consistency.
Remove lumps – Use an immersion blender or transfer to a blender and blend until smooth.
Whisk constantly – Keep the sauce moving while cooking to prevent lumps and sticking.
Roux care – Don’t let the butter and flour brown; a pale roux keeps the sauce white and avoids a burnt flavor.
Milk alternatives – For a richer sauce, use heavy cream, half-and-half or full-fat coconut milk.
Herbs – Use fresh or dried herbs and adjust quantities to taste. Add fresh basil off the heat for brightness.
Recipe
One Pot White Pizza Sauce
Abeer Rizvi
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- Salt, to taste
- Pepper, to taste
- 1/4 teaspoon dried oregano
- 1–2 cloves garlic, finely grated
- 1/4 cup shredded Parmesan cheese
- 1–2 teaspoons fresh basil, finely chopped
Instructions
- Heat butter in a small nonstick saucepan over medium heat until fully melted.
- Add flour and whisk for 1–2 minutes, keeping the mixture pale and preventing browning.
- Add the milk, salt, pepper, dried oregano, garlic and Parmesan.
- Whisk constantly until the sauce is smooth and thickened.
- Remove from heat and stir in fresh basil.
- Allow the sauce to cool to room temperature before using on pizza. Enjoy.
Notes
- See tips and techniques above for troubleshooting and variations.
- Store leftovers in a sealed container in the fridge for up to 3 days.
- This recipe makes enough sauce for two large 10-inch pizzas.
Nutrition
An automated tool calculated the nutrition information; it may not be exact.