Easy Herb White Pizza Sauce Recipe

5 from 8 votes
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No pizza arsenal is complete without an easy White Pizza Sauce Recipe. With a basic white sauce you can transform your pizza into an amazing flavor explosion.

White Sauce Pizza on a plate.
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Recipe Highlights

  • The white sauce is made as a simple bechamel base of garlic and whole milk and thickened with a roux (equal parts butter and flour).
  • Can be made gluten free with a cup for cup gluten free flour.
  • It’s ready in under 10 minutes.
  • Great for a white sauce pizza.

Ingredients

  • Garlic – To add a zesty flavor.
  • Roux – Equal parts flour and butter. You can use a cup for cup gluten free flour in the same portions.
  • Whole Milk – Adds the creaminess factor and can be subbed with heavy cream with a richer and denser consistency and flavor.
  • Herbs – Adds a nice aromatic aspect.
  • Finishing Salt – For finishing. We like Maldon brand.

The Best White Pizza Sauce

The main ingredient to this pizza is the white sauce. The concept is to make a basic béchamel-inspired sauce and then add in additional flavors. This recipe yields one cup of white sauce, and we plan 1/3 cup of sauce per 12-inch pizza. So you can essentially use this white pizza sauce recipe on three 12-inch pizzas.

  1. In a small sauce pan over medium heat add olive oil and garlic. Stir and let garlic soften for up to four minutes. Don’t let the garlic brown – if it starts to brown reduce the heat (otherwise it will be bitter). The goal is to soften it only.
  2. After garlic softens add butter and let it melt. After butter is melted stir in the flour and let it combine with garlic. Continue stirring for 2 minutes. The consistency of the roux will thicken into a paste. This will be the thickening agent for sauce.
  3. Add whole milk, thyme, rosemary, and kosher salt. Stir to combine and let the sauce start to simmer. As it simmers stir constantly for up to four minutes and then turn off the heat. Continue to stir – the sauce will thicken and is ready for pizza.

Gluten Free Option: You can use the same ratio with cup-for-cup gluten free flour blend, like Bob’s Red Mill.

White pizza sauce in a pan.

How to Store White Pizza Sauce?

You can let it cool and store it in the refrigerator in advance or just reserve it for making pizzas right away. If storing this white pizza sauce be sure the sauce completely cools, and then add it to the container and the refrigerator.

We do not recommend freezing as it will break the sauce as it defrosts.

Variations of White Pizza Sauce

While this recipe features only a few ingredients you can add more flavor with your own twist.

  • Parmesan Cheese – This will add a salty element and thicken the sauce even more. Try this if you like a really rich sauce (about 1/4 cup of shredded cheese).
  • Truffle Oil – A little goes a long way. But add a hint of truffle oil if you want a wow factor.
  • Nutmeg – A splash of freshly ground nutmeg can add another aroma that is very delicious and reminiscent of a white sauce with pasta.

Pizza Inspiration

After the white sauce is ready you can use this white pizza sauce for any number of pizzas. Consider a basic pizza with the following:

White pizza in the Gozney Dome oven.

Other Pizza Inspirations

Explore our other pizza recipes. If looking for more sauces consider our red pizza sauce or even our classic chimichurri sauce.

We also have a guide on Big Green Egg pizza and pellet grill pizza.


About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.


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White Sauce Pizza on a plate.
5 from 8 votes

Easy Herb White Pizza Sauce Recipe

A delicious and easy white sauce for pizza with herbs and garlic. Perfect for pizza or even as a dipping sauce.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 1 cup
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Ingredients 

White Sauce

  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, finely diced
  • 1 tablespoon unsalted butter
  • 1 tablespoon flour, (can sub Gluten Free flour as well)
  • 1 cup whole milk
  • 1 teaspoon fresh thyme, roughly chopped
  • 1 teaspoon fresh rosemary, roughly chopped
  • ½ teaspoon kosher salt

Instructions 

  • Sauté Garlic: In a small sauce pan over medium heat add olive oil and garlic. Stir and let garlic soften for up to four minutes. Don’t let the garlic brown – if it starts to brown reduce the heat (otherwise it will be bitter). The goal is to soften it only.
  • Roux: After garlic softens add butter and let it melt. After butter is melted stir in the flour and let it combine with garlic. Continue stirring for 2 minutes. This will be the thickening agent for sauce.
  • Simmer: Add whole milk, thyme, rosemary, and kosher salt. Stir letting the sauce start to simmer but not boil. Stir constantly for up to four minutes and then turn off the heat. Continue to stir – the sauce will thicken and is ready for pizza.
  • Make Pizza: Assemble the pizza by rolling out your dough to 12-inches, then layer 1/3 cup of the sauce, and then top with your remaining pizza toppings.

Notes

Yield: The sauce will make one cup which will be good for roughly two-three pizzas.
Storing Sauce: If you have leftovers or make extra store in a mason jar in the refrigerator for up to 7 days.

Nutrition

Calories: 290kcal | Carbohydrates: 21g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 1259mg | Potassium: 427mg | Fiber: 1g | Sugar: 12g | Vitamin A: 844IU | Vitamin C: 6mg | Calcium: 330mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Entree, Pizza
Cuisine: American, Italian
Servings: 1 cup
Calories: 290
Keyword: white pizza sauce, white pizza sauce recipe, white sauce
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Vindulge

About Mary


I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

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4 Comments

  1. 5 stars
    Do you think that coconut milk could be substituted for the whole milk. I don’t do dairy very well, but the white sauce looks good.

    1. We have not tested it but I assume that it would work. If it’s too thick another option could be using almond milk.