White Garlic Pizza Sauce

Homemade white garlic pizza sauce. A flavorful alternative to traditional tomato based pizza sauces.

Easy homemade white garlic pizza sauce recipe from @bakedbyrachel

Why is it that I always manage to run out of things when I absolutely don’t want to leave the house. With windchill it was below zero yesterday. Whipping winds. Seriously cold. But I know we’re not alone with the frigid weather. I’ve been seeing snaps and pictures from around the country where it’s even worse.

Spring can’t get here fast enough.

On that note… while out, begrudgingly doing errands in the cold, I noticed that Target already has Easter stuff out right next to Valentine goodies. What?! Why can’t we just get through one holiday at a time. They’re skipping right over St Patrick’s day by throwing chocolate eggs out already. Another forgotten holiday by retailers… So sad.

Totally random, but who remembers this song? Don’t be mad if it’s stuck in your head for the rest of the day.

Easy homemade white garlic pizza sauce recipe from @bakedbyrachel

What can I say…

I love pizza. And garlic. And definitely cheese. I hope you agree. It would be truly wrong to not love any of those.

This white garlic pizza sauce is absolutely perfect and completely dreamy. And, it’s ridiculously easy to make. Just a few minutes and you have a creamy pizza sauce ready to be used or stored for later!

This is a little sneak peek of Friday’s recipe. Go ahead and whip it up ahead, you’ll definitely want what’s coming! Friday is pizza night after all so it’s bound to be something extra delicious and totally crave worthy.

This easy homemade white garlic pizza sauce is sure to become a new family favorite, for mine and yours!

Easy homemade white garlic pizza sauce recipe from @bakedbyrachel

White Garlic Pizza Sauce

Homemade white garlic pizza sauce. A flavorful alternative to traditional tomato based pizza sauces.
Total Time10 mins
Course: Condiment
Cuisine: American
Keyword: Cheese, Garlic
Servings: 1 cup


  • 2 Tb unsalted butter
  • 4 cloves garlic minced
  • 3 Tb all purpose flour
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt
  • 1/4 tsp dried oregano
  • 1 C milk
  • 1/2 C Parmesan cheese


  • Melt butter in a small saucepan over medium heat. Add garlic, cooking for 30 seconds before whisking in flour, pepper, salt and oregano. Whisk to combing well. Slowly add milk, whisking until well combined. Continue whisking occasionally until desired thickness is reached. Remove from heat, stir in cheese until smooth. 
  • Use immediately or cover and chill until ready to use. 


An original recipe from Baked by Rachel

Easy homemade white garlic pizza sauce recipe from @bakedbyrachel
Easy homemade white garlic pizza sauce recipe from @bakedbyrachel
Share this:

178 Responses to “White Garlic Pizza Sauce”

  1. #
    nicole @ I am a Honey Bee — January 20, 2016 at 6:08 am

    I hear ya, the wind chill is brutal!!!!

    I can’t wait to see this week’s pizza with this white sauce!!!

    • #
      Rachel — January 21, 2016 at 9:55 am

      I’m ready for Spring… I know you are too :)

  2. #
    Taylor @ Food Faith Fitness — January 20, 2016 at 6:49 am

    Looks like something exciting is coming Friday and I can’t wait to see what it is! This sauce looks so good already and if there is more that goes to it then I can hardly wait! :)

    • #
      Rachel — January 21, 2016 at 9:55 am

      Thanks Taylor!

  3. #
    David @ CookingChat — January 20, 2016 at 7:02 am

    sounds like you have the same weather we do here in Boston. Tasty recipe!

    • #
      Rachel — January 21, 2016 at 9:55 am

      Just north of you in New Hampshire! :)

  4. #
    Marye — January 20, 2016 at 7:47 am

    Yum! This sounds like a great change from the traditional red sauce!

    • #
      Rachel — January 21, 2016 at 9:55 am

      Thanks Marye!

  5. #
    Layla @Gimme Delicious — January 20, 2016 at 7:49 am

    This sauce looks super yummy. I can seriously drizzle it on any pizza to make it so much better. I usually opt in for ranch or chipotle dressings on my pizza but I have to try this sauce <3<3<3

    • #
      Rachel — January 21, 2016 at 9:55 am

      You definitely need to! It’s so good!

  6. #
    Jocelyn @BruCrew Life — January 20, 2016 at 10:08 am

    Yikes on the cold weather!!! But yay for creamy white pizza sauce! I can’t wait to see what you make with it on Friday!!!

    • #
      Rachel — January 21, 2016 at 9:55 am

      Thanks Jocelyn! And here’s to hoping Spring gets here sooner than later ;)

  7. #
    Danae @ Recipe Runner — January 20, 2016 at 10:18 am

    Wind in the winter is about the worst thing! I hate the way it cuts through even your warmest coat and leaves you freezing. This pizza sauce is amazing and I’m absolutely slathering it all over the next pizza I make!

    • #
      Rachel — January 21, 2016 at 9:56 am

      It totally rips right through you. Awful! And thank you!

  8. #
    Megan Keno — January 20, 2016 at 10:06 pm

    What a clever idea! I am definitely going to have to give this a try!

    • #
      Rachel — January 21, 2016 at 9:56 am

      Thanks Megan!

  9. #
    Lisa @ Healthy Nibbles & Bits — January 21, 2016 at 1:48 am

    Oh my gosh, I LOVE white pizza sauce! Thanks for sharing the recipe!

    • #
      Rachel — January 21, 2016 at 9:56 am

      Yay! I hope you enjoy it! :)

  10. #
    Erin @ The Spiffy Cookie — January 21, 2016 at 12:03 pm

    Oh man, I definitely need to make this. It’s been so long since I’ve had a white pizza! And now I’m excited to see what you make with it.

    • #
      Rachel — January 22, 2016 at 7:14 am

      You absolutely do need to make some! :)

  11. #
    Sarah Walker Caron (Sarah's Cucina Bella) — January 23, 2016 at 1:03 pm

    This pizza sauce sounds so dreamy … love the flavors in it.

    • #
      Rachel — January 24, 2016 at 6:55 pm

      Thanks Sarah!

  12. #
    Kori — March 13, 2016 at 9:43 pm

    Thank you for this recipe! It is very tasty, plus I made it using all ingredients from my food storage, so it was extremely frugal.

    • #
      Rachel — March 15, 2016 at 9:30 am

      So glad to hear you enjoyed it, Kori!

  13. #
    Amity L — March 14, 2016 at 9:48 pm

    Hi there, I’m sorry if this is a silly question, but I saw another recipe where the crust is baked first and then the white sauce and toppings layered on after. I’d this the same or can this sauce be baked on the pizza crust? Can’t get enough of my baking stone, so looking forward to adding this to my repertoire!

    Also, I love and miss winter – send along your chilly weather and snow! Will definitely take it over my spring allergies!

  14. #
    Haley — March 22, 2016 at 1:55 am

    I guess I just prefer a no nonsense approach to finding good recipes, but why on Earth are there 26 comments about this recipe and the only person who has actually made it is the blogger? I just want to know the opinions of other people who made the recipe so I don’t waste ingredients and all I get is “oh gosh this looks so delish” … it is exhausting.

    • #
      Rachel — March 22, 2016 at 7:30 am

      I understand your gripe. However, I can’t force people to come back and share their thoughts on a particular recipe. Most people that try something, never come back to leave a comment. I do hear from readers throughout social media. So, while you may not see comments here, that doesn’t mean people haven’t tried it and shared their thoughts with me. You may have noticed that at least one of the comments here was from someone who tried the sauce and loved it. I’ve heard the same elsewhere as well. I hope you try it and love it!

  15. #
    Alyssa — April 6, 2016 at 10:17 am

    This sauce looks great, especially since I can no longer have tomato based anything. Can you refrigerate the sauce to use at a later date? I was just wondering how well it keeps. Thanks!

    • #
      Rachel — April 7, 2016 at 7:28 am

      You can definitely chill it. Be sure to press plastic to the surface of the sauce to prevent a skin from forming. You may prefer to warm it up prior to using, for easier spreading. Enjoy!

  16. #
    Carolle — April 18, 2016 at 3:32 pm

    Just made this. Left out the oregano (I just didn’t want to use it). Used salted butter . It came out really tasty. Nice compliment to a veggie pizza. Thanks !

    • #
      Rachel — April 18, 2016 at 4:20 pm

      So glad you enjoyed it! Thanks for sharing, Carolle!

  17. #
    Britta — May 9, 2016 at 11:48 pm

    This sauce is fabulous! So easy to make and the flavor is lovely! Thank you!

    • #
      Rachel — May 10, 2016 at 7:14 am

      So glad you enjoyed it, Britta! Thanks for sharing.

  18. #
    TigerKim — May 15, 2016 at 9:58 pm

    This seems like it would be awesome on pasta too!

    • #
      Rachel — May 16, 2016 at 11:30 am

      It definitely would be! :)

  19. #
    Peter — May 17, 2016 at 2:06 pm

    Hi Rachel , is this a dipping sauce or the an actual pizza sauce to lay on the dough before baking

    • #
      Rachel — May 18, 2016 at 7:05 am

      I’ve so far only used it as a sauce for pizza, but I imagine you could use it as dipping sauce as well!

  20. #
    Cindy — May 23, 2016 at 2:29 pm

    This sauce is fantastic. I did add more garlic just because we LOVE garlic…
    Great alternative. Thank you

    • #
      Rachel — May 24, 2016 at 8:18 pm

      So glad you enjoyed it, Cindy! Thanks so much for sharing!

  21. #
    Vanessa — May 31, 2016 at 1:35 pm

    I am planning on making this tonight but wanted to know what size pizza crust works best with the amount of sauce!?


    • #
      Rachel — May 31, 2016 at 4:47 pm

      You could make 2 or more 10-inch pizzas using this entire batch of sauce.

  22. #
    Katy — June 1, 2016 at 3:59 pm

    Do you use fresh parmesan or can I use the crumbly stuff in the jar?

    • #
      Rachel — June 2, 2016 at 8:55 am

      Powdered Parmesan will work fine.

    • #
      Tara — February 26, 2017 at 7:19 pm

      Thanks ! I was wondering this exactly!

  23. #
    Heather in Upland — June 4, 2016 at 11:22 pm

    I made this tonight and it was excellent.

    I think my preferred way to eat this sauce would be as fondue. I could dip just about anything into it and be really happy with it.

    I left off the oregano and black pepper, though – just my tastes. I used fresh grated parmesan, and I probably used about half the garlic. I was afraid to overdo it.

    This sauce was good enough to eat with a spoon, and I truly mean that. I used it for one medium size pizza and one personal size, and I still had a small amount left over (did I mention the spoon?).

    I topped this sauce with provolone cheese on homemade dough, and that’s all. In my opinion, it didn’t give the pizza enough flavor, and the pizza was dry. Had I added fresh mushrooms or onions or peppers, that might have made a difference in the dryness.

    The sauce definitely could have taken the full amount of garlic. Next time I will do that.

    • #
      Rachel — June 6, 2016 at 7:23 am

      I’m glad you enjoyed it, Heather! As far as your dryness issue goes, you definitely need to have the right amount of sauce and toppings to prevent that. Definitely try it with the full amount of garlic and spices next time. I’m positive you’ll enjoy it even more.

  24. #
    Raj @ thepizzabible.com — June 15, 2016 at 8:19 pm

    Just made this exactly as described (half portion) and am quite happy with how it turned out. Looking forward to putting it on a pizza tomorrow.

    I was a little concerned that using milk (instead of cream or half and half) would result in something too watery or bland, but with the Parmesan and butter, everything turned out great.

    My goal is to get something that tastes something similar to Round Table Pizza’s creamy garlic sauce. This is close but needs a little more tang. Next time, I will try this same recipe with buttermilk instead of the milk.

    • #
      Rachel — June 17, 2016 at 7:33 am

      I’m glad you enjoyed it, Raj! :)

  25. #
    Christy — July 6, 2016 at 3:48 pm

    What do you think about using almond milk ?

    • #
      Rachel — July 7, 2016 at 7:33 am

      If you regularly use almond milk instead of cows milk, then you may find it will work well. It’s always worth a try! :)

  26. #
    Ali — July 18, 2016 at 11:16 pm

    I dont usually have parmesan cheese so i wanted to know can i not use it and itd still taste good or can i put mozzarella cheese instead?

    • #
      Rachel — July 19, 2016 at 5:05 pm

      Most other varieties of cheese wouldn’t be a suitable substitution for this recipe. I’d recommend sticking to parmesan for the best results in both texture and flavor.

  27. #
    Ali — July 19, 2016 at 5:58 pm

    I tried the sauce without cheese and it still tasted really good. I will be trying it with parmesan when I buy some soon

  28. #
    Robyn — July 30, 2016 at 11:18 am

    Hey, just wondering, you’ve listed cheese in the recipe but not in the directions. When (if even) do you put the cheese in?

    • #
      Rachel — July 31, 2016 at 8:54 am

      Cheese is listed in the last step.

  29. #
    Paige — July 30, 2016 at 9:41 pm

    I just made a pizza with this sauce for dinner tonight and it was amazing!! I definitely slathered my pizza dough with the sauce to make sure I got all of that creamy, garlic-y goodness. I just topped it with some mozzarella and it was perfect. And I still have enough left for another pizza! Thanks for sharing the recipe!

    • #
      Rachel — July 31, 2016 at 8:55 am

      So glad you enjoyed it! :)

  30. #
    Susan — August 24, 2016 at 2:13 pm

    Do you know how long it will stay good in a canning jar in the refrigerator? Can not wait to try it!!!!

    • #
      Rachel — August 25, 2016 at 4:39 pm

      Covered well, it should keep for 1-2 weeks. Enjoy! :)

  31. #
    christie ferguson — September 18, 2016 at 1:14 am

    Do you suppose this sauce would freeze well?

    • #
      Rachel — September 19, 2016 at 7:18 am

      It’s possible, if it’s properly packaged. However, I haven’t personally attempted to freeze it so I can’t be sure. It’s certainly worth trying though!

  32. #
    Kristina Torr — September 24, 2016 at 9:24 am

    I just made this last night and it was amazing! I put it on a pizza with ricotta and mozzarella with some pepperoni and honestly this sauce was delicious. I was worrIed it wouldn’t taste very good because of how easy it was to make but I was very wrong. This will be me go to white pizza sauce from now on! Thank you for sharing this recipe.

    • #
      Rachel — September 26, 2016 at 7:25 am

      So glad you enjoyed it, Kristina! Thanks for sharing :)

  33. #
    Stephanie Dorswy — October 5, 2016 at 8:30 pm

    This sauce was awesome!! I made it to pour over my raviolis and it is so very good, thank you for introducing me to the recipe:)

    • #
      Rachel — October 6, 2016 at 1:59 pm

      So glad to hear you enjoyed it, Stephanie! :)

  34. #
    Jenny — October 14, 2016 at 5:45 am

    Soo scrumptious. I added more butter and seasoning to mine and the entire family (even the youngest who is very picky) said it was delicious. this sauce is very creamy and goes super well with seafood toppings (calamari, prawn, salmon, mussels, whiting). Thanks so much for this recipe, will definitely be making this time and again!

    • #
      Rachel — October 14, 2016 at 4:50 pm

      So glad everyone enjoyed it, Jenny! Thanks for sharing! :)

  35. #
    KayT — January 1, 2017 at 1:29 am

    I made this while attempting to copycat my fave pizza joint’s Fire cooked pizza. Flat crust, garlic sauce, mozz cheese, pepperoni, pepperoncinis, sliced bell pepper mix, sausage, bacon, olives, sweet chili pepper sauce… So flipping good. Having difficulties with ratios but found you can’t over do it when using this garlic sauce. I’m one to skimp on tomato pizza sauce but not this stuff. Generous amount, I would use more than what you’d use on a regular-sauced pizza. Would like to experiment with other garlic sauce recipes. Thanks for this recipe Rachel!

    • #
      Rachel — January 1, 2017 at 7:55 am

      So glad you enjoyed it, Kay! Thanks for sharing! :)

  36. #
    Erica — January 5, 2017 at 7:33 pm

    I made this tonight! Didn’t have oregano so I subbed in some Mrs Dash Italian Blend Seasoning. I added about 3/4 cup more milk and used it on fettechini noodles with chicken and broccoli! OMG it was amazing. I have never seen my 2 year old eat so fast!

    • #
      Rachel — January 6, 2017 at 7:23 am

      So glad everyone enjoyed it, Erica! Thanks so much for sharing :)

  37. #
    Linda — January 22, 2017 at 10:58 am

    This sounds delicious. I plan on using it to make Vegetable Lasagna with white sauce instead of red! Thank you!

    • #
      Rachel — January 23, 2017 at 7:16 am


  38. #
    debi — February 4, 2017 at 3:09 am

    i already buy minced garlic in a jar how much would be a comparable to this reciepe??????

    any possiblities that this can be made and frozen????

    thanks for the help


    • #
      Rachel — February 4, 2017 at 8:55 am

      It’s roughly 2 teaspoons minced garlic. I would not recommend freezing this. It will last quite a long time in the fridge. But if you feel you wouldn’t use what the recipe calls for, cut it in half.

  39. #
    Danni — February 25, 2017 at 11:22 am

    For the cheese is it shredded Parmesan?

    • #
      Rachel — February 26, 2017 at 8:24 am

      Finely grated parmesan cheese. Enjoy!

  40. #
    Breeanna — March 10, 2017 at 8:07 pm

    Spreading this on my cauliflower crust as we speak! I’m gonna have to put the jar in the back of fridge to hide it from my family! IT’S SOOO GOOD

    • #
      Rachel — March 13, 2017 at 7:11 am

      So glad you’re enjoying it! :)

  41. #
    Jeremy — March 25, 2017 at 11:49 pm

    Everybody’s doing a brand new dance now, come on baby do the locomotion! Lol loved that song as a kid! Awesome pizza sauce too!

    • #
      Rachel — March 26, 2017 at 8:19 am

      Thank you!

  42. #
    Bambi — April 16, 2017 at 12:22 pm

    I’ve got a leg of lamb on a spit that’s been marinating in Greek seasonings for the last 48 hours as I stumble across this pizza sauce recipe. I just had an epiphany. Pizza with this sauce, lamb, feta cheese, spinach, and kalamata olives.

    • #
      Rachel — April 17, 2017 at 2:00 pm

      Enjoy!! :)

  43. #
    Juanita — April 17, 2017 at 7:42 pm

    I tried this tonight. I found it was thick but that could have been me. I will make it again and see if the consistency improves. I wanted this recipe for a mushroom pizza & it had the perfect amount of garlic. I also added some truffle-infused olive oil & it really made the sauce stand out!!!

  44. #
    Renee — May 26, 2017 at 11:22 am

    Would the be good with chicken Italian sausage, artichokes, tomatoes, etc.?

    • #
      Rachel — May 30, 2017 at 7:00 am

      I imagine it would!

  45. #
    Sedra — July 7, 2017 at 7:31 pm

    Ok how does an addict go about making this in bulk to say freeze it??? Lol

    • #
      Rachel — July 8, 2017 at 7:55 am

      Haha! I’m glad you’ve enjoyed it so much! I definitely wouldn’t recommend freezing it though. You could easily double the recipe to keep it in the fridge for a while though! :)

  46. #
    Kristen — July 9, 2017 at 12:29 pm

    I love this recipe and I use it all the time. I make it with bobs red mill gluten free 1:1 flour blend as thickener and it works great!

    • #
      Rachel — July 16, 2017 at 8:15 am

      So glad you’ve enjoyed it, Kristen! :)

  47. #
    Misha — July 10, 2017 at 7:32 pm

    this was a phenomenal sauce! paired with hot italian sausage, green peppers, red onions, and basil

    • #
      Rachel — July 16, 2017 at 8:14 am

      So glad you enjoyed it, Misha!

  48. #
    Debi — August 12, 2017 at 8:00 pm

    Made this tonight for pizza sauce: added chicken, purple onion, spinach, basil, and topped with mozzarella cheese. Super delish! I did add a little extra milk cuz it got pretty thick. Very tasty.

    • #
      Rachel — August 15, 2017 at 8:02 am

      So glad you enjoyed it!

  49. #
    Alf Joshua — August 13, 2017 at 12:11 pm

    Can this pizza sauce be used for pasta as well?
    – not an experienced cook!

    • #
      Rachel — August 15, 2017 at 8:01 am

      Absolutely, you may want to thin it out a bit if using for pasta.

  50. #
    Zouzou — August 17, 2017 at 4:05 am

    Hi dear Rachel, can we use it as a base sauce for smoked salmon pizza or you advise something else?thank you

    • #
      Rachel — August 17, 2017 at 6:52 am

      I haven’t had a salmon pizza, so you’ll have to use your best judgement on this. It’s a great base for many pizzas though! :)

Leave a Comment