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This is the best homemade pizza sauce recipe! It’s a super speedy, simple no cook pizza sauce that is perfect for homemade pizza.
I have worked at two local pizza restaurants in my life. I have been around a lot of pizza and I ate my fair share.
I still really love pizza to this day. But now, I make it at home. There is so little that is needed to make good pizza and making your own homemade no-cook pizza sauce is so easy.
If you’re looking for a creamy sauce instead, check out our white pizza sauce recipe.
Best Pizza Sauce Ingredients
- Canned tomato sauce
- Canned tomato paste
- Fresh garlic (if fresh garlic is too strong for you, try using air fryer roasted garlic)
- Italian seasoning
- Baking soda*
To make your life easier, this recipe calls for pre-made Italian seasoning, but I have also included a link to a DIY recipe for those interested.
*My secret weapon ingredient to keep this pizza sauce sugar-free is a pinch of baking soda. Baking soda is perfect for neutralizing acidic flavors with no added sugar.
You can also use this baking soda back in my crockpot spaghetti sauce, sweet tea with honey, and gluten-free tomato soup.
How to Use Homemade Pizza Sauce
Besides combining it with Overnight Pizza Dough, Air Fryer Calzones, Puff Pastry Pizza Pockets, Easy Tortilla Pizzas, Whole Wheat Pizza Dough, Air Fryer French Bread Pizza, Cast Iron Pizza, Artichoke Pizza, or Air Fryer Pizza Rolls, it’s so good on tons of other things!
Like to dip appetizers into pizza sauce? Of course, you do! Try it with Air Fryer Ravioli, Air Fryer Zucchini Chips, Air Fryer Green Bean Fries, Air Fryer Pretzel Dogs, Cheesy Garlic Bread, or Air Fryer Artichoke Hearts.
Pro Tips/Recipe Notes
- The baking soda will react with the acidity in the tomatoes and it will foam a bit and separate. Just stir gently for another few seconds and the sauce will come back together.
- If you prefer a thinner sauce, add a bit of water or broth until it reaches your desired consistency.
- If possible, let the sauce sit for 30-60 minutes before using it. This will allow all the flavors to develop. It’s still usable right away but tastes better if it can sit.
- You can keep your sauce in air-tight containers for up to a week in the fridge.
Best Pizza Sauce Recipe
Ingredients
- 1 15 oz can tomato sauce
- 1 6 oz can tomato paste
- 3 tbsp Italian seasoning {see note}
- 1 clove garlic {finely minced}
- 1/8 tsp baking soda
Instructions
- Place the first 4 ingredients in a medium mixing bowl and stir until combined.1 15 oz can tomato sauce, 1 6 oz can tomato paste, 3 tbsp Italian seasoning, 1 clove garlic
- Add in the baking soda and stir.1/8 tsp baking soda
Notes
- The recipe makes enough for 6-8 pizzas depending on how “saucy” you like it.
- Transfer extras to 4 or 8-oz canning jars and freeze for up to six months.
- For my overseas friends, you can replace the tomato sauce with liquidized tomatoes or passata, and tomato paste with tomato puree.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe and have made it numerous times. It freezes so well.
Jean, thanks for taking the time to leave a review!
The “freezeability” of this sauce makes me love it even more. I freeze it in 2 tbsp quantities and leave it at room temperature for a few hours, or microwave the cubes for “instant” sauce.
Your pizza sauce recipe sounds delicious!
How would I go about making it using fresh tomatoes from my garden? TIA
This spaghetti sauce recipe uses garden-fresh tomatoes and would be adaptable for pizza sauce if you cooked it WAY down, or added a can of tomato paste to it. https://www.sustainablecooks.com/crockpot-spaghetti-sauce/
Thank you Sarah! When using your spaghetti sauce recipe as a base to make pizza sauce would I omit the seasoning from the spaghetti sauce recipe add in the 3 TBSP of Italian seasoning that’s called for in your pizza sauce recipe or would I season it the way it says in the spaghetti sauce recipe and also add in the 3 TBSP? I don’t want to under or over season the pizza sauce. TIA
Love this sauce! I always try to have some in the freezer!
The fact that it freezes so well is one of my favorite things! I’m so glad that you like it.
Baking soda! Who knew that was the magic ingredient! I’ve tried so many homemade recipes and always go back to can cause it’s easier and they don’t have that acidic taste.
I’m going to try your recipe this weekend.
Thank you so much for posting!
It is such a wonderful multi-purpose ingredient!
Please let me know what you think.
Love your blog Sarah and just looked at this recipe. What is in the tomato sauce in the can? I don’t think we get this here in the UK
It is just plain old tomatoes that have been “sauced”. Almost like a thick plain canned tomato soup. My friend from the UK said it may be referred to as “fully liquidized (no pulp)”.
This is what I buy (though it is much, much cheaper in the stores): https://www.amazon.com/Kirkland-Signature-Organic-Tomato-Sauce/dp/B00AFC0JZO
I think in the UK we’d call the sauce passata and the paste tomato purée. Divided by a common langage!!
Damn this language of ours! 🙂
Thanks for sharing. Have a great week.
You too Debbie!
Can you post your recipe for whole wheat pizza dough? I LOVE your blog!
Here you are Laura! Thanks so much for being a reader! https://www.sustainablecooks.com/whole-wheat-pizza-dough/