Pin it
This smooth, silky white garlic pizza sauce changed the game for my homemade pizza evenings, giving a tasty switch from regular tomato sauces. The buttery texture and punchy garlic taste make a fantastic base for tons of different pizza combos.
I came up with this sauce when my daughter told me she didn't want red sauce on her pizza anymore. What began as a compromise has turned into our family's go-to pizza base, showing up at least twice a month at our dinner table.
What You'll Need
- Unsalted butter: Creates the velvety base so you can add just the right amount of salt yourself
- Fresh garlic cloves: Give that key flavor punch; don't bother with the jarred stuff
- All-purpose flour: Makes everything nice and thick, perfect for spreading
- Black pepper: Brings a bit of warmth that cuts through the creaminess
- Salt: Brings out all the tastes, really matters when you're working with milk products
- Dried oregano: Adds that familiar pizza taste; grab Italian oregano if you can
- Whole milk: Gives that creamy feel; you can use 2% but it won't be as rich
- Parmesan cheese: Adds depth and body; splurge on real Parmigiano Reggiano to make this sauce shine
Cooking Method
- Get Your Butter Going:
- Put your unsalted butter in a small pot over medium heat until fully melted. Keep an eye on it so it doesn't turn brown - we want the clean butter flavor here without any toasted notes.
- Cook The Garlic:
- Toss in your minced garlic and keep stirring for about 30 seconds. You just want to wake up those flavors without letting the garlic brown. If it starts getting color, turn down the heat right away since burnt garlic will ruin your sauce.
- Add Dry Ingredients:
- Throw in the flour, pepper, salt, and oregano into your garlic butter mix. Grab a whisk and blend until smooth with no lumps. Keep whisking for a minute or two to cook the flour taste out. You'll end up with something like a thick, fragrant paste.
- Pour In Milk Gradually:
- Start adding your milk in a slow stream while whisking hard. Going slow stops lumps from showing up. Keep whisking as it gets thicker, which should take 3-4 minutes. The sauce is ready when it sticks to your spoon.
- Mix In The Cheese:
- Take the pot off the heat and right away add your Parmesan. Stir until it's completely melted into the sauce. The leftover heat will melt the cheese just right without making it separate.
- Serve Or Save:
- Spread it on your pizza dough right away while it's warm for the easiest application. If you're making it ahead, let it cool down before putting it in a sealed container.
Pin it
The Parmesan is really the hidden hero in this sauce. I tried making it once without and the flavor just fell flat. My husband actually asked what I'd done differently that night, which proved how important that aged cheese taste is to the whole mix.
Prep Ahead Options
You can make this sauce up to 3 days before you need it and keep it in a sealed container in the fridge. When you're ready to use it, warm it slowly in a pot on low heat, adding a splash of milk if needed to thin it back out. It'll get quite thick in the fridge as the butter and cheese harden when cold.
Great Topping Ideas
This white garlic base works beautifully with lighter toppings that would get overwhelmed by a strong tomato sauce. Our family loves thin potato slices with rosemary, spinach and feta cheese, or shrimp topped with fresh arugula after baking. For something really special, try it with slowly cooked onions and goat cheese, then drizzle honey over everything once it's out of the oven.
Quick Twists
Want a herby version? Throw in a tablespoon of chopped fresh basil, thyme, or rosemary during the last minute of cooking. For something with a kick, add a bit of crushed red pepper when you're cooking the garlic. If you want more cheese flavor, swap half the Parmesan for sharp provolone or fontina, which melt super smoothly into the sauce.
Fixing Common Problems
Is your sauce too thick? Just add more milk a tablespoon at a time while stirring until you get it how you want it. If the sauce breaks or looks grainy, take it off the heat right away and whisk in a tablespoon of cold milk really fast. Don't ever boil this sauce after adding cheese because high heat can make it split.
Pin it
Frequently Asked Questions
- → How long can I store this white garlic sauce in the refrigerator?
This sauce will stay fresh in your fridge for 3-4 days if you put it in a sealed container. When you want to use it again, warm it up slowly on low heat and add a bit of milk if it's too thick.
- → Can I substitute the whole milk with a non-dairy alternative?
You can try using plain almond milk or oat milk instead. The sauce won't be quite as rich, but you can mix in an extra spoon of flour to make it thicker. Don't forget to swap out the Parmesan for a plant-based option too.
- → What toppings pair well with white garlic sauce on pizza?
This sauce tastes amazing with cooked chicken, fresh spinach, artichoke hearts, sliced mushrooms, sweet onions, and cheeses like mozzarella, fontina, or soft goat cheese. Sprinkling some fresh basil or arugula on top after baking makes it even better.
- → Can I make this sauce ahead of time for a pizza party?
You bet! Make your sauce up to 2 days before your party and keep it in the fridge. Just warm it up gently before spreading it on your pizza. It might get thick while cold, so stir in a little warm milk while heating to make it smooth again.
- → How can I adjust the thickness of the white garlic sauce?
Need it thinner? Just stir in more milk a little at a time. Want it thicker? Let it cook a bit longer so more liquid cooks off, or mix some extra butter and flour in a small pan and then blend it into your sauce bit by bit.
- → Can I freeze this white garlic sauce?
I wouldn't try freezing this sauce because milk-based sauces tend to get weird and grainy when you thaw them out. It's better to make it fresh or just keep it in your fridge for a few days.