Hey y'all! If you're craving a silky, garlicky burst of flavor that turns any pie into a pizzeria-level masterpiece, this Garlic Sauce for Pizza is your new secret weapon. It's rich, creamy, and loaded with fresh garlic—perfect for weeknight pizzas, game-day dipping, or anytime you want a luscious white sauce. Let's get cooking!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 1 ¾ cups (enough for two 12-inch pizzas or 14 servings of 2 tablespoons)
Why You'll Love This Garlic Sauce for Pizza
- Restaurant-worthy flavor with straightforward pantry ingredients.
- Ultra-creamy, velvety texture that spreads like a dream and clings to crust.
- Quick 20-minute stovetop method—perfect for busy nights.
- Versatile: spread on pizza, use as a dip, or drizzle over roasted veggies.
- Easy to customize with herbs, spice, or extra cheese.
Garlic Sauce for Pizza Ingredients
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (15 ml) extra-virgin olive oil
- 6–8 cloves fresh garlic, minced or microplaned (about 2 tablespoons / 20 g)
- 2 tablespoons (16 g) all-purpose flour
- 1 ½ cups (360 ml) whole milk, room temperature
- ½ cup (120 ml) heavy cream, room temperature
- ½ cup (50 g) finely grated Parmesan cheese
- 1 teaspoon (5 ml) fresh lemon juice
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 tablespoon finely chopped fresh parsley (optional)
How to Make Garlic Sauce for Pizza (Step-by-Step)
Step 1: Bloom the garlic aromatics
In a medium saucepan over medium heat, melt the butter with the olive oil. Add the minced garlic and cook for 60–90 seconds, stirring constantly, until fragrant and just turning blond—do not brown.
Step 2: Build the roux for garlic pizza sauce
Sprinkle in the flour and whisk for 60 seconds to form a smooth paste. This cooks off the raw flour taste and creates the base that makes the sauce luxuriously thick.
Step 3: Whisk in dairy until silky
Gradually whisk in the milk, then the cream, a splash at a time to avoid lumps. Keep whisking and bring to a gentle simmer over medium heat; cook 5–6 minutes until the sauce is thick enough to coat the back of a spoon.
Step 4: Finish the Garlic Sauce for Pizza
Remove from heat. Whisk in Parmesan, lemon juice, salt, pepper, oregano, and red pepper flakes if using. Taste and adjust seasoning. If the sauce is too thick, whisk in 1–3 tablespoons milk; if it’s too thin, return to medium heat and simmer 1–2 more minutes.
To use on pizza: Preheat your oven to 475°F (245°C). Spread about ½ cup of sauce over a 12-inch pizza dough, leaving a 1-inch border. Top as desired (spinach, mushrooms, mozzarella, grilled chicken are great), then bake 10–12 minutes or until bubbly and golden at the edges.
Notes for the Best Creamy Sauce
- Warm the milk and cream slightly (microwave 30–45 seconds) before adding to help prevent lumps and speed up thickening.
- Grate cheese finely so it melts smoothly; add Parmesan off heat to avoid graininess.
- Cool leftovers quickly and refrigerate promptly; for safe cooling and storage practices, see the CDC’s guidance on preventing botulism with garlic-in-oil preparations: CDC Botulism Prevention.
Variations: Garlic Pizza Sauce Twists
- Roasted Garlic: Roast a whole head of garlic at 400°F (205°C) for 35–40 minutes, squeeze out the cloves, and mash into the finished sauce for deep, sweet garlic flavor.
- Extra-Cheesy Alfredo Style: Add ½ cup more Parmesan and ½ cup shredded low-moisture mozzarella for a richer, stretchier finish.
- Lemon-Herb Light: Swap half the milk for unsweetened evaporated milk and add 1 tablespoon fresh basil and extra lemon zest for a brighter, lighter profile.
Equipment You’ll Need
- Medium saucepan (2–3 quarts)
- Whisk and wooden spoon
- Measuring cups and spoons
- Microplane or garlic press
- Heatproof spatula
- Airtight jar or container for storage
Storage & Make-Ahead for Garlic Sauce for Pizza
- Refrigerate: Cool to room temp within 1 hour, then store in an airtight container up to 4 days.
- Reheat: Warm gently over low heat, whisking in a splash of milk to loosen if needed; avoid boiling.
- Freeze: Up to 2 months. Thaw overnight in the fridge and re-whisk while reheating to restore creaminess.
Serving Ideas & Pairings for Garlic Sauce for Pizza
- White pizzas topped with spinach, artichokes, mushrooms, or grilled chicken.
- As a dipping sauce for crusts, breadsticks, garlic knots, or roasted potatoes.
- Drizzled over roasted broccoli, cauliflower, or seared shrimp.
- Spread on flatbreads or panini before toasting for a garlicky kick.
Pro Tips for Ultra-Silky Garlic Sauce
- For guaranteed smoothness, add dairy gradually and whisk constantly; learn more about béchamel technique at Serious Eats.
- If you need extra thickening, use a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold milk) and simmer 30–60 seconds; see King Arthur Baking for tips.
- Use a microplane for the garlic so it melts seamlessly into the sauce without leaving fibrous bits.
Garlic Sauce for Pizza FAQ
Can I use garlic powder instead of fresh?
Yes—use 1 to 1 ½ teaspoons garlic powder in place of fresh. Add it with the milk so it hydrates and blooms evenly.
How do I make this gluten-free?
Skip the flour and thicken with a slurry: whisk 2 teaspoons cornstarch into 2 tablespoons cold milk, add once the sauce simmers, and cook 1–2 minutes until glossy.
Can I make it dairy-free?
Use 3 tablespoons olive oil instead of butter, 2 cups unsweetened plain almond or oat milk, and 2–3 tablespoons nutritional yeast for cheesy savor; thicken with a 1–2 teaspoon cornstarch slurry.