Rich White Garlic Sauce

This dreamy, smooth white garlic pizza sauce has shaken up my pizza nights at home, bringing a tasty swap for your usual red sauces. Its creamy texture and punchy garlic goodness make a killer base for all kinds of pizza cravings.

This came to life after my kiddo decided she was over red sauce on pizza. What started so I wouldn't have to negotiate at dinner totally took off—it makes a regular appearance at our table at least twice a month.

Tasty Ingredients

• Parmesan cheese: Gives the sauce body and a nutty bite (aged Parmigiano Reggiano will level it up even more)
• Whole milk: Makes everything creamy (you can use lighter milk, just know it won't be as lush)
• Dried oregano: Brings that classic Italian pizza taste—go with Italian oregano if you can
• Salt: Brings every flavor forward, especially when you’re cooking with dairy
• Black pepper: Puts just the faintest warm kick into the mix
• All-purpose flour: Thickens up the sauce so it spreads easily
• Fresh garlic cloves: Gives that unmistakable garlic punch; fresh is way better than the jar stuff
• Unsalted butter: Lays down a rich base and lets you stay in charge of how salty things get

Simple Directions

Use or Keep:

Spoon the sauce right onto your pizza dough while it’s still warm—it spreads easiest then. If you’re prepping in advance, cool it all the way down first, then stash it in an airtight container.

Finish It Off With Cheese:

Once you pull the pan off the stove, toss in the Parmesan and keep stirring until it’s melted and smooth. The leftover heat will do the job—no risk of the sauce splitting.

Pour the Milk:

Slowly start whisking in your milk while stirring fast. Adding it bit by bit keeps things from going lumpy. After a few minutes, you'll see it getting nice and thick—it should easily coat a spoon.

Work in the Flour Mix:

Sprinkle in your flour, oregano, salt, and pepper to the garlicky butter. Grab your whisk and keep going until you’ve got a smooth, thick paste—cook it for a minute or two to knock out any raw flour taste.

Sizzle the Garlic:

Stir your minced garlic into the melted butter and keep it moving for about 30 seconds. Don’t let it brown—lower your heat right away if it starts to color. You want that garlicky smell, not a burnt mess.

Start With the Butter:

Pop the unsalted butter into a small pan over medium heat and let it melt down fully. Watch it; you want clear, melted butter, not browned or nutty flavors.

Pin it

I learned fast that Parmesan is the secret hero here—skip it, and the sauce just falls flat. Tried it once without and even my husband noticed something was missing, which is all the proof I needed that you can't leave out that punchy cheese flavor.

Make Ahead & Save

This sauce hangs out great in your fridge for 3 days if you pack it up tightly sealed. To bring it back to life, gently reheat on low, splash in a little milk if it feels too stiff, and stir until it smooths out. Don’t worry if it feels extra thick at first—cheese and butter solidify in the fridge, that’s normal.

Great Combos

This white garlic base lets lighter toppings shine where tomato sauce might hide them. We love it topped with thin potato slices and rosemary, spinach with crumbled feta, or shrimp and fresh arugula tossed on after baking. Caramelized onions and goat cheese finished with a honey drizzle? Next level.

Fast Twists

If you want it herby, toss in a spoonful of fresh chopped herbs—basil, rosemary, or thyme—just before you finish cooking. Craving some spice? Add a pinch of red pepper flakes right when you fry the garlic. For a super cheesy punch, swap out half the Parmesan for some sharp provolone or gooey fontina—they melt like a dream.

Easy Fixes

Sauce coming out way too thick? Splash in a tablespoon of milk at a time, whisking as you go, until it’s just right. If it ever gets funky or looks like it’s curdling, pull it off the heat fast and whisk in a tablespoon of cold milk to pull it back together. Whatever you do, don’t let it boil after the cheese goes in—you’ll risk the whole thing breaking.

Pin it

Frequently Asked Questions

→ How long will this sauce stay fresh in the fridge?

Keep it in a sealed container in the fridge for about 3-4 days. Reheat gently on low heat, stirring in a bit of milk to get that creamy texture back.

→ Can I switch whole milk for a non-dairy option?

Sure thing! Try almond or oat milk, but go plain and unsweetened. It might not be as creamy, so adding extra flour or using a non-dairy Parmesan alternative can help.

→ What toppings go well with this white garlic sauce?

This sauce pairs wonderfully with items like chicken, mushrooms, spinach, artichokes, or caramelized onions. Add mozzarella or goat cheese, and garnish with herbs like basil after baking too!

→ Can this sauce be made ahead for a party?

Definitely! Make it up to 2 days in advance, store it in the fridge, then heat it slowly before serving. If it thickens when cold, mix in a little warm milk during reheating.

→ How do I adjust the thickness of the sauce?

Need it thinner? Stir in small amounts of milk while whisking. Want it thicker? Cook it longer to reduce liquid, or whip up a bit of extra flour and butter mix to stir in.

→ Is freezing the sauce a good idea?

Not recommended. Dairy sauces tend to separate and go grainy after freezing. It’s best used fresh or stored briefly in the fridge.