A creamy, garlicky white sauce made with butter, flour, milk, and Parmesan—this luscious blend is the perfect alternative to tomato sauce for white pizzas. It’s rich, velvety, and full of flavor, making it a must-have in my pizza nights or anytime I want to elevate flatbreads or pasta dishes.
Why You’ll Love This Recipe
I love this sauce because it’s fast, easy, and made from simple pantry staples. It takes only about 10 minutes from start to finish and brings restaurant-quality flavor right to my home. The blend of garlic and Parmesan in a buttery base is absolutely irresistible, and I find myself reaching for this recipe whenever I want something more indulgent and savory than traditional red sauce.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 Tbsp unsalted butter
4 cloves garlic, minced
3 Tbsp all-purpose flour
¼ tsp ground black pepper
¼ tsp salt
¼ tsp dried oregano
1 cup milk
½ cup Parmesan cheese, grated
Directions
I start by melting the butter in a small saucepan over medium heat.
Then I add the minced garlic and sauté it for about 30 seconds until it becomes fragrant—but I make sure not to let it burn.
I whisk in the flour, black pepper, salt, and oregano to form a roux.
Slowly, I pour in the milk while whisking constantly to prevent any lumps from forming.
I continue whisking occasionally as the sauce thickens to my desired consistency.
Once thickened, I remove the pan from the heat and stir in the Parmesan cheese until it melts smoothly into the sauce.
I let it cool slightly before using it right away—or I store it in the fridge for later use.
Servings and timing
Yield: 1 cup (about 8 servings of 2 tablespoons each) Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes
Variations
I sometimes stir in a pinch of crushed red pepper flakes for a spicy kick.
For a more herbaceous twist, I’ve added fresh chopped basil or parsley.
To make it even creamier, I swap out some of the milk with heavy cream.
For a nutty flavor, I occasionally mix in a bit of Asiago or Gruyère along with the Parmesan.
Storage/reheating
I store the cooled sauce in an airtight container in the refrigerator for up to 3–5 days. When I’m ready to use it again, I reheat it gently on the stovetop over low heat, stirring often. If it has thickened too much, I just add a splash of milk to loosen it up.
FAQs
What can I use this white garlic sauce for besides pizza?
I use it not only for white pizzas but also as a pasta sauce, a dip for breadsticks, or drizzled over roasted vegetables.
Can I make this sauce ahead of time?
Yes, I make it in advance and store it in the fridge. It holds up well for several days and reheats beautifully.
Can I use a non-dairy milk in this recipe?
I’ve tried it with unsweetened almond or oat milk, and while the flavor slightly changes, it still works well as a creamy sauce.
Is this sauce gluten-free?
As written, it’s not gluten-free because of the all-purpose flour, but I’ve substituted it with a 1:1 gluten-free flour blend with good results.
Can I freeze this sauce?
I generally don’t recommend freezing it because the texture can separate when thawed, but if I must, I reblend or whisk it while reheating to bring it back together.
Conclusion
This creamy white garlic pizza sauce is a delicious and simple way to upgrade homemade pizzas and more. I always keep the ingredients on hand, and with just a few steps, I have a rich, savory sauce that’s incredibly versatile. Once I tried this instead of red sauce, I never looked back.
