This White Pizza Sauce is essentially an easy garlic alfredo. It comes together in about 5 minutes and is our family’s favorite over homemade Pizza Crust! You’ll be surprised how easy it is to make a batch of pizza sauce for your next pizza party and it keeps really well in the fridge.
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The Best White Pizza Sauce!
Growing up, I remember my mother making the best white sauce for pizza and it’s no wonder this is the pizza sauce my kids request the most often. My children’s favorite pizza is a classic cheese pizza and this sauce is perfect because it has so much flavor with the garlic and parmesan that you don’t need anything but a generous layer of mozzarella cheese over it.
P.S. If you prefer a classic tomato sauce, try our homemade Red Sauce for Pizza.
What is White Pizza Sauce Made Of?
This recipe uses simple pantry and refrigerator staples and whipping up a batch couldn’t be easier. It is made of milk, salt, pepper, garlic, and parmesan cheese. The butter and flour serve to thicken the sauce and create a rich alfredo sauce. This recipe makes 1 1/2 cups of white sauce or enough for 4 (10-inch) pizzas.
How to Make White Sauce for Pizza:
All you need is a saucepan and a whisk. This sauce comes together in just 5 minutes or less so have everything measured out and ready before turning on the stove.
- Melt butter in a pan on medium heat. Add flour and whisk 1-2 minutes (do not brown).
- Slowly add milk while whisking and stir until smooth, thick, and bubbly.
- Whisk in salt, pepper, and garlic.
- Add parmesan cheese and whisk 30 seconds. Remove from heat and stir until cheese melts.
Which Pizza Toppings are best with White Sauce?
I would say just about any toppings are delicious over a white sauce pizza, but our favorites include:
- Cheese: shredded mozzarella, fresh mozzarella, parmesan
- Meats: chicken, crispy bacon, ham, pancetta, pepperoni
- Vegetables: artichoke, tomatoes, jalapenos, spinach, roasted garlic, banana peppers, black olives, fresh spinach, mushrooms, roasted bell peppers
How to Store Sauce:
To store, let the sauce cool to room temperature then transfer to a Tupperware or mason jar, cover, and refrigerate up to 5 days. The sauce will thicken more as it cools, but will still be creamy enough to easily spread over pizza dough. If you wish to thicken the sauce, you can rewarm slightly in the microwave just until spreadable.
Pro Tip: A cream sauce is best refrigerated and not frozen or separation may occur.
This is so much better than the white sauce in pizza chains and I hope it becomes a new favorite for you. It reminds me of creamy alfredo pasta!
White Pizza Sauce Recipe (Quick & Easy)
Ingredients
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 1/4 cup milk, (2% or whole milk)
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 2 garlic cloves, pressed or finely grated
- 1/4 cup parmesan cheese, shredded
Instructions
- Melt butter in a small saucepan over medium heat. Whisk in flour and continue whisking for 1-2 minutes (do not let it brown).
- Slowly add milk, whisking constantly until smooth, thickened, and bubbly.
- Whisk in 1/4 tsp salt, 1/8 tsp black pepper, and pressed garlic.
- Add parmesan cheese and whisk another 30 seconds. Remove from heat and continue whisking just until cheese is melted and sauce is smooth then set aside to cool before using for pizza. Do not boil after adding cheese or sauce may curdle. Once cooled, cover and refrigerate up to 5 days.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
More Must-Try Homemade Sauces:
A great sauce can take a dish from zero to hero and it’s no wonder these are some of our top-rated recipes. Once you try these, you won’t want the store-bought version again!
- Avocado Ranch – creamy and great as a dip or dressing
- Shrimp Cocktail Sauce – plus how to make a crowd-pleasing shrimp ring
- Homemade Pesto Sauce – classic and great with pasta
- Balsamic Glaze – you won’t believe how easy it is!
- Jalapeno Ranch – creamy with a spicy kick
Excellent recipe! I followed it exactly and it was flavourful and delicious. Spread beautifully for my pizza party. Definitely a “keeper” recipe. I have been an avid cook for over 50+ years and highly recommend it.
That’s wonderful to hear!
I love the simplicity of this recipe. I can’t eat marinara sauce anymore and this white pizza sauce is a perfect substitute.
I’m so happy you enjoyed this recipe, Robin!
Hi this sauce was so good! Would you say freezing it for use in 2 weeks is okay or does the taste and consistency change if frozen?
Helli Dija, a cream sauce is best refrigerated and not frozen or separation may occur.
This recipe is AMAZING! I did change one thing, I used half and half instead of milk.
He hecho esta salsa varias veces y las personas se quedan encantadas de lo divina que queda…gracias
Great recipe, we loved it! I used it as the sauce for a Mediterranean style flatbread pizza I made for dinner tonight—-Greek seasoned grilled chopped chicken breast, feta, Kalamata olives, red pepper, artichoke hearts, red onion —-these were the toppings. So good!
That sounds delicious, Judy! Thank you for sharing that with us.
I used this as a base for dill pickle pizza which turned out to be so good!
10/10 will be making this again and already added the recipe to my book. Thanks for sharing!
That sounds interesting! I’ve never had dill pickle pizza.
I’m so glad you loved the sauce!
This is the one!! Easy, tasty and perfect white pizza sauce 🥳 makes a good amount to cover 2 decent sized pizzas and keeps great in the fridge until ready to use – love it 🤩
I’m so glad to Great that! Thanks for the wonderful feedback.
Absolutely delicious! My oldest does not like tomato sauce and I did not have any premade Alfredo but wanted to make a white pizza for them. Thank you! This was incredibly easy and so tasty I’m eating it too!
Hi Tiffany! I’m glad you found this recipe. Thank you for the feedback.
This recipe is outstanding! It was so easy and went perfectly on our pizzas… THANK YOU!
You’re welcome, Erin! So glad you loved it.
Made this last night and it was excellent. Very easy to make and use. This will be my go to when needing a white sauce.
This is my “go to” recipe for my bacon, tomato and jalopena pizza! Easy sauce to make a head of time and perfect every time.
We enjoyed your recipe for white pizza sauce this evening!
It actually is the best pizza I have ever made!
Thank you!
Love it! Thanks so much for your good comments and review, Janet.
My kids have to be gluten free (they have celiac disease). Would this work with a 1:1 gluten free flour?
Hi JL. I haven’t tested it but I think it would work. Let us know if you experiment.
I have celiac so I have to eat gluten-free too. Whenever I thicken a sauce, I replace the all-purpose flour with cornstarch. It is cheaper than a gluten-free flour blend and it works great as a thickener!
Thank you so much! It’s my first time to make white sauce for pizza. It’s delicious with the toppings.
You’re welcome!
You are my go to for delicious family meals. I tried your white pizza sauce and pizza dough. So amazing. We love you and your recipes!
Thank you so much for your trust, Grace. I hope you’ll love all the recipes that you will try!
Hi, I had some family over for dinner last nite. I made 3 pizzas & one I made with your white sauce. I had a difficult to thicken…added a little bit flour..so over 20 minutes, it finally thickened. Well, everyone’s favourite was your pizza with the white pizza sauce. Just delicious..will definitely be making more in the future. Thanks for such a great recipe.
Hi Marlene! I’m glad the recipe was enjoyed. Thank you for the feedback.
I love this sauce. I made a pizza with chicken, spinach, basil, feta, black olives and sun dried red peppers.
I live in a community where some of the people can’t get out much. I served them my pizza tonight and they went crazy. I’m going to try your sauce next on a seafood pay.
That’s amazing, Jody! I’m so glad it was a hit. Thank you for trying my recipe.
Hi Natasha. Would like to know if fresh milk is a good substitute for whole milk, as it’s what I have now in my kitchen 🙂 Thank you.
Hi Cynthia! I assume that would work, but I have not tested it.
It was great. Just one question- The picture shows the cheese in a 1/3 cup and the recipe is 1/4 cup. Which is correct?
Hi JB, I recommend following the recipe card. I hope you’ll enjoy it!