Why You’ll Love White Garlic Pizza Sauce – Creamy & Perfect for Homemade Pizza Recipe

I love this recipe because it’s quick, flexible, and incredibly flavorful. I can use it as a pizza base, a pasta sauce, or even a dip, and it always turns out silky and satisfying. I also enjoy how easily I can adjust the garlic intensity and creaminess depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4–5 cloves garlic, minced or roasted
2 tbsp butter or olive oil
¾ cup heavy cream, milk, or plant-based milk
¼ cup grated Parmesan or Pecorino cheese (optional)
½ tsp salt, or to taste
¼ tsp black pepper
Pinch of nutmeg (optional)
Fresh or dried herbs (thyme, basil, oregano – optional)

Directions

I start by preparing the garlic, either roasting it for a sweeter flavor or mincing it fresh for a sharper bite. In a saucepan over medium-low heat, I melt the butter or warm the olive oil until ready.

I add the garlic and cook it gently for a minute or two until fragrant, making sure it doesn’t brown. Slowly, I pour in the cream or milk while whisking to keep the sauce smooth. If I’m using cheese, I add it gradually and stir until melted and incorporated.

Next, I season the sauce with salt, black pepper, nutmeg, and herbs to taste. If I want an ultra-smooth texture, I blend the sauce briefly using an immersion blender. I adjust the thickness by simmering to thicken or adding a splash of milk to thin it out. Once done, I use it right away or let it cool for storage.

Servings and Timing

This recipe makes about 1 cup of sauce, which I find is enough for 2 to 3 medium pizzas. It takes me about 10 minutes to prep and 12 minutes to cook, for a total time of roughly 22 minutes.

Variations

I switch to plant-based milk and skip the cheese when I want a vegan version. For extra cheesiness, I add mozzarella or fontina. When I’m craving heat, I mix in chili flakes, and for depth, I sometimes add a pinch of smoked paprika.

Storage/Reheating

I store leftover sauce in an airtight container in the refrigerator for up to five days. When reheating, I warm it gently on the stovetop and stir well to restore its creamy texture. I also freeze it for longer storage and thaw it overnight before reheating.

FAQs

Can I use milk instead of cream?

I often use milk for a lighter sauce, though it won’t be as rich as cream.

Does this sauce work without cheese?

I make it without cheese regularly, and it’s still creamy and flavorful.

Can I roast the garlic ahead of time?

I roast garlic in advance and keep it refrigerated to save time.

Is this sauce good for pasta?

I use it for pasta, and it works beautifully as a white garlic cream sauce.

How thick should the sauce be for pizza?

I like it thick enough to spread easily without running, similar to alfredo sauce.

Can I make this sauce vegan?

I use olive oil, plant-based milk, and vegan Parmesan or skip the cheese entirely.

What herbs pair best with this sauce?

I usually go with oregano, basil, or thyme depending on the toppings.

Can I freeze this sauce?

I freeze it for up to two months and stir well after reheating.

How do I prevent garlic from burning?

I always cook it on low heat and watch it closely.

Can I blend the sauce?

I blend it when I want an extra-smooth and silky consistency.

Conclusion

I rely on this white garlic pizza sauce whenever I want a creamy, flavorful alternative to red sauce. It’s fast, adaptable, and adds a rich, savory base to homemade pizza and beyond. Once I started making it from scratch, it became a staple I always keep in rotation.