White Garlic Pizza Sauce

Why You’ll Love This Recipe

I love how simple and quick this sauce is to make with basic pantry ingredients. I only need one saucepan and about 15 minutes from start to finish. The texture turns out smooth and creamy every time, and I can easily adjust the thickness depending on how I plan to use it.

I also appreciate how versatile it is. I spread it over pizza dough for a white pizza, drizzle it on flatbreads, or toss it with cooked pasta for a creamy garlic dish. The flavor is rich without being too heavy, and the fresh garlic really shines through.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter
4 cloves garlic, minced
3 tablespoons all-purpose flour
¼ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon oregano
1 cup milk
½ cup Parmesan cheese, finely grated

Directions

I start by adding the butter to a small saucepan over medium heat and let it melt completely, making sure it doesn’t brown.

Next, I stir in the minced garlic and cook it for about 30 seconds, just until it becomes fragrant. Then I whisk in the flour, salt, pepper, and oregano until everything forms a smooth paste.

I slowly pour in the milk while whisking constantly to prevent lumps. I keep whisking until the mixture becomes smooth and creamy.

I continue cooking over medium heat, whisking occasionally, until the sauce thickens. This usually takes about 4–5 minutes. I know it’s ready when it coats the back of a spoon.

Finally, I remove the pan from the heat and stir in the Parmesan cheese. I mix until the cheese melts completely and the sauce becomes smooth and creamy. I use it right away on pizza, or let it cool if I plan to store it.

Servings and timing

I find this recipe makes about 1 cup of sauce, which is enough for one large 12-inch pizza or two medium flatbreads.

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

I sometimes add a pinch of red pepper flakes for a little heat. If I want a deeper flavor, I mix in a small amount of Italian seasoning or fresh chopped parsley.

When I’m looking for an extra creamy texture, I replace a few tablespoons of the milk with heavy cream. For a stronger cheese flavor, I add a bit of shredded mozzarella along with the Parmesan.

storage/reheating

I let the sauce cool completely before transferring it to an airtight container. I store it in the refrigerator for up to 4 days.

When reheating, I warm it gently in a saucepan over low heat, whisking often. If it has thickened too much in the fridge, I add a splash of milk and whisk until it reaches the desired consistency.

I don’t recommend freezing this sauce, as the texture can change once thawed.

FAQs

Can I use pre-minced garlic instead of fresh garlic?

I can use pre-minced garlic in a pinch, but I find that freshly minced garlic gives the sauce a much stronger and fresher flavor.

How do I make the sauce thicker?

If I want it thicker, I let it cook a little longer while whisking. I can also add a small sprinkle of flour mixed with a bit of milk to avoid lumps.

Can I make this sauce ahead of time?

Yes, I often make it ahead and store it in the fridge. It thickens as it cools, which actually makes it easier for me to spread on pizza dough.

What type of milk works best?

I usually use whole milk for the creamiest result, but I can use 2% milk as well. The sauce may be slightly less rich with lower-fat milk.

Can I use this sauce for pasta?

Absolutely. I love tossing it with cooked pasta and adding grilled chicken or vegetables for a quick and creamy meal.

Conclusion

I enjoy keeping this white garlic pizza sauce recipe in my collection because it’s easy, reliable, and full of flavor. With just a handful of simple ingredients, I can create a creamy, garlicky sauce that transforms homemade pizza or pasta into something special. Once I start making it from scratch, I rarely go back to store-bought versions.