🍕 Let’s Talk About White Sauce Pizza
Alright, I’ll be honest. I love a classic red sauce pizza as much as the next pizzaiolo. But there’s something about white sauce pizza — especially when it’s garlicky, creamy, and perfectly seasoned — that just feels luxurious.
It’s bold. It’s rich. It’s comfort food on another level.
This isn’t some bland Alfredo-on-bread situation. I’m talking about a homemade white garlic sauce, infused with butter, garlic, Italian herbs, and just the right touch of nutmeg, spooned over a crispy, chewy pizza crust, and topped with a glorious mix of melty cheeses.
Over the years, I’ve fine-tuned this recipe — tinkering with cream levels, garlic intensity, and cheese combos — until it hit that chef’s kiss moment. And today? I’m giving you the full playbook.
Let’s get into it. Your perfect white sauce pizza recipe starts now.
📋 Ingredients & Measurements
🍞 Dough (makes 1 large 14-inch pizza or 2 smaller ones)
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 ½ cups |
| Warm water | 1 ⅓ cups |
| Active dry yeast | 2 ¼ tsp (1 packet) |
| Sugar | 1 tsp |
| Salt | 1 ½ tsp |
| Olive oil | 2 tbsp |
🧄 White Garlic Pizza Sauce
| Ingredient | Amount |
|---|---|
| Butter | 3 tbsp |
| Garlic (minced) | 4 cloves |
| All-purpose flour | 2 tbsp |
| Whole milk | 1 ¼ cups |
| Heavy cream | ¼ cup |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Nutmeg (optional) | Pinch |
| Dried Italian herbs | 1 tsp |
| Grated Parmesan | ⅓ cup |
🧀 Toppings (Customize as you like)
| Ingredient | Amount |
|---|---|
| Mozzarella (shredded) | 1 ½ cups |
| Fontina or provolone | ½ cup (optional, for depth) |
| Cooked chicken (sliced) | 1 cup (optional) |
| Spinach (lightly wilted) | ½ cup |
| Caramelized onions | ½ cup (optional) |
| Mushrooms (sautéed) | ½ cup |
| Fresh basil | To finish |
| Crushed red pepper | Optional |
👨🍳 Step-by-Step Instructions
1️⃣ Make the Dough
In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes, until foamy. That’s how you know the yeast is alive and ready to rise.
Add olive oil, salt, and flour. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
Place in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1–1.5 hours until doubled.
Pro tip: Want deeper flavor? Let the dough rise slowly in the fridge overnight. It’s worth the wait.
2️⃣ Cook the White Garlic Sauce
In a saucepan over medium heat, melt butter. Add the garlic and cook for about 1 minute until fragrant (don’t brown it!).
Whisk in flour to form a roux and cook for 1 minute.
Slowly whisk in the milk and cream, making sure there are no lumps. Stir constantly until the mixture thickens — about 4–5 minutes.
Add salt, pepper, nutmeg, and Italian herbs, then stir in Parmesan. It should be velvety, creamy, and rich.
Taste it. Try not to eat it with a spoon. (Good luck.)
3️⃣ Preheat the Oven (Crank It!)
Preheat your oven to 500°F (260°C) — or as high as it goes. If you’re using a pizza stone or steel, place it in the oven now to heat up.
A screaming hot oven = crispy, golden crust.
4️⃣ Roll the Dough
Once your dough has doubled, punch it down and roll it out into a 12–14-inch circle on a floured surface. Transfer to a cornmeal-dusted pizza peel or baking sheet.
5️⃣ Assemble the White Pizza
Spread a generous layer of that white garlic sauce over the dough — but not too much! You want to coat it evenly without drowning it.
Sprinkle on your mozzarella and other cheeses. Add any toppings you love — cooked chicken, mushrooms, spinach, caramelized onions — go wild, but keep it balanced.
6️⃣ Bake It
Carefully transfer the pizza to your hot stone or baking sheet. Bake for 10–13 minutes, or until the cheese is melted and bubbly and the crust is golden and crisp.
Optional: broil for 1–2 minutes at the end for golden spots on the cheese. Watch it closely!
7️⃣ Slice and Serve
Top with fresh basil, a sprinkle of red pepper flakes, and maybe a drizzle of olive oil. Then slice it up while it’s hot and gooey perfection.
💡 Tips & Tricks for White Sauce Pizza Success
✔ Make the Sauce Ahead
White garlic sauce keeps beautifully in the fridge for 3–4 days. Make it in advance and assemble the pizza in minutes.
✔ Don’t Overload the Pizza
Less is more. White pizza is rich — keep toppings light and complementary, not overpowering.
✔ Use High-Quality Cheese
A mix of mozzarella + a sharp cheese (like fontina or provolone) gives you that restaurant-quality pull and depth of flavor.
✔ Want It Extra Crispy?
Brush the crust edges with olive oil before baking. It’ll crisp up and brown beautifully.
✔ Add Fresh Greens After Baking
If using arugula or fresh basil, add it after baking so it doesn’t wilt or burn.
❓ White Sauce Pizza Recipe FAQ
Is white sauce the same as Alfredo?
Not quite. This pizza white sauce is lighter and less buttery than Alfredo. It’s more béchamel-style, with garlic, herbs, and a parmesan punch.
Can I use store-bought dough or sauce?
Absolutely! If you’re short on time, store-bought pizza dough and even white sauces work — just choose quality brands, and maybe spice up the sauce with extra garlic or herbs.
What cheese is best for white pizza?
Mozzarella is a must for meltiness, but pairing it with Parmesan, provolone, or fontina adds complexity. Goat cheese or ricotta also work great for a softer bite.
Can I make this gluten-free?
Yes! Use a gluten-free pizza dough and substitute gluten-free flour in the sauce roux. The rest is naturally gluten-free.
Can I freeze white sauce pizza?
Yep. Let the baked pizza cool completely, then wrap and freeze. Reheat in a hot oven until the crust crisps and the cheese melts again.
❤️ Final Thoughts: White Sauce Pizza = Pure Pizza Joy
This white sauce pizza recipe isn’t just a fun twist on the classic — it’s a whole vibe. The creamy garlic base, the melty cheese, the crispy crust… it’s bold, rich, and incredibly comforting.
Whether you keep it simple with mozzarella and herbs or load it up with chicken and mushrooms, this is the kind of pizza that makes people close their eyes at the first bite.
It’s indulgent, yes. But worth every bite.
So light that oven, roll out that dough, and let your kitchen smell like an Italian trattoria… with a creamy twist.
Trust me — once you’ve had it, red sauce might need to take a back seat.
See Also: Taco Bell Recipes Mexican Pizza – Crispy, Cheesy, Better Than the Original!
