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Make the creamiest homemade White Pizza Sauce in under 15 minutes! Packed with lots of flavor, you’ll love this garlic parmesan sauce for an at-home pizza night.
Turn a normal at-home pizza night into something fancy by whipping up a batch of this white pizza sauce!
It’s ready in a jiffy and it tastes incredible. Even better, it’s easy to meal prep ahead of time, so dinner is ready in minutes.
Looking for more pizza recipes? Check out our red pizza sauce, onion pizza, chicken bacon ranch pizza, puff pastry pizza, tortilla pizzas, homemade air fryer pizza rolls, and corn pizza.
Ingredients
This recipe uses:
- Butter – I used salted, but you can also use unsalted
- Olive oil
- Cornstarch or all-purpose flour
- Fresh garlic
- Heavy cream
- Shredded parmesan (missing from the photo above. Whoops!)
- Kosher salt
- Black pepper
How to Make White Pizza Sauce
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
In a medium saucepan, heat the butter and olive oil together over medium-low heat, until the butter has melted. Add the garlic, and whisk, until the garlic is starting to soften.
Sprinkle the cornstarch over the butter mixture and whisk to combine. Reduce the heat to low and slowly pour in the heavy cream while whisking vigorously.
Add in the delicious parmesan cheese and whisk to incorporate. Keep the temp at medium-low, and cook the sauce while whisking gently until the sauce has thickened and all the cheese has melted.
Salt and pepper to taste and go live your best pizza-based life.
Variations
Cheese and garlic should always be measured with your heart, so if you’d like to increase the amounts of either, feel free!
Garlic in large quantities can taste bitter to some people, so you may wish to use roasted garlic instead of raw. You can find two methods of roasting garlic in these posts: air fryer roasted garlic and Instant Pot roasted garlic.
You can also punch up the flavor with some fresh or dried herbs like oregano, basil, rosemary, or dried red chili flakes.
How to Use Garlic Parmesan Pizza Sauce
Make a batch of overnight pizza dough, whole wheat pizza dough, cast iron pizza, or puff pastry pizza, and make this artichoke pizza, and go have the best homemade pizza night ever.
It’s fantastic as a dip for leftover pizza crusts, breads like cheesy garlic bread, or air fryer Texas toast.
How to Store and Reheat
Storing Leftovers: Allow the garlic parmesan sauce to fully cool before storing it in an air-tight container in the fridge for 2-3 days. A pint mason jar would work perfectly here.
Reheating Leftovers: If you’re going to use it on pizza, there is no need to preheat the sauce prior to baking the pizza.
While white pizza sauce is not the same as alfredo, leftovers would still be delicious on your favorite pasta. Gently heat the sauce in the microwave in 30-second increments until heated through. Or, cook in a saucepan over low heat on the stove until heated through.
Freezing Leftovers: I do not recommend freezing this sauce.
Pro Tips/Recipe Notes
- If you use all-purpose flour in place of the cornstarch, you’ll need to cook the mixture a bit longer in step 3 in the printable recipe card below. Flour can taste raw when used in a roux when it isn’t cooked long enough.
- I encourage you to use shredded parmesan instead of grated as the volume will vary between the two.
- If you use unsalted butter, you may wish to increase the amount of kosher salt a bit.
- If you use a milk product that is lower in fat than heavy cream, I recommend you heat it prior to adding it to butter/cornstarch mixture. Cold milk has a tendency to curdle when it is combined with hot ingredients. The fat content in heavy cream prevents that from happening.
MORE TASTY HOMEMADE SEASONING RECIPES
White Pizza Sauce
Equipment
Ingredients
- 2 tbsp salted butter
- 1 tbsp olive oil
- 3 cloves garlic, finely minced
- 2 tsp cornstarch
- 3/4 cup heavy cream
- 1/4 cup shredded Parmesan
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Instructions
- In a medium saucepan heat butter and olive over medium-low heat until the butter has melted.2 tbsp salted butter, 1 tbsp olive oil
- Add garlic. Stir until the garlic is starting to soften ~1-2 minutes.3 cloves garlic, finely minced
- Sprinkle the cornstarch over the butter mixture and whisk to combine. Cook for ~2 minutes.2 tsp cornstarch
- Reduce the heat to low and slowly pour in the heavy cream while whisking vigorously.3/4 cup heavy cream
- Add the parmesan, and whisk to incorporate.1/4 cup shredded Parmesan
- Cook on medium-low for 2-3 minutes, or until the sauce has thickened and the parmesan has melted.
- Stir in kosher salt and black pepper.1/4 tsp kosher salt, 1/8 tsp black pepper
Notes
-
- If you use all-purpose flour in place of the cornstarch, you’ll need to cook the mixture a bit longer in step 3 in the printable recipe card below. Flour can taste a bit raw when used in a roux that isn’t cooked long enough.
- I encourage you to use shredded parmesan instead of grated as the volume will vary between the two.
- If you use unsalted butter, you may wish to increase the amount of kosher salt a bit.
- If you use a milk product that is lower in fat than heavy cream, I recommend you heat it prior to adding it to butter/cornstarch mixture. Cold milk has a tendency to curdle when it is combined with hot ingredients. The fat content in heavy cream prevents that from happening.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
