Pizza Recipe No Tomato Sauce: White Base With Garlic and Herb Infusion

I developed this white pizza recipe after realizing tomato sauce often overpowers delicate toppings. The garlic and herb infused base creates a restaurant-quality canvas for your favorite ingredients.

This method uses a simple olive oil base with minced garlic and fresh herbs, baked at high heat for 12-15 minutes. The result is a crispy crust with aromatic flavors that complement, rather than compete with, your toppings.

The beauty lies in its versatility – pair with pesto, caramelized onions, or prosciutto. Each bite delivers balanced flavors without the acidity of traditional tomato sauce.

Perfect for those seeking a gourmet twist on classic pizza night.

Ingredients for Pizza Recipe No Tomato Sauce

A simple dough, creamy cheeses, and fresh herbs make this white pizza sing.

The dough is your foundation—Trader Joe’s or Whole Foods have great pre-made options if you’re short on time. For the olive oil, California Olive Ranch or Bertolli are solid grocery store picks that won’t break the bank. Fresh herbs are non-negotiable here (dried just won’t cut it), so grab them from the produce section and use them within 3-4 days for peak flavor.

No prosciutto? Caramelized onions or roasted mushrooms add depth. Swap mozzarella for fontina or provolone if you want a different melt. Fresh out of rosemary? Substitute with oregano or marjoram. The ricotta can be skipped, but it adds a creamy contrast that ties everything together. Don’t skip toasting the garlic in the oil though—that’s where the magic happens.

Assemble just before baking to avoid a soggy crust. Leftovers (if there are any) keep in the fridge for 3 days. Reheat in a dry skillet or air fryer to crisp the crust back up. The base flavors actually deepen overnight, so it’s one of those rare dishes that’s better the next day.

Step-by-Step Instructions for Pizza No Tomato Sauce

This method delivers a crisp base with rich, aromatic flavors without a single tomato in sight.

Step 1: Prepare the Garlic and Herb Oil Base

In a small saucepan, gently warm the 0.25 cup Extra-Virgin Olive Oil over low heat. Add the 4 cloves Garlic Cloves, minced finely, along with the 1 tbsp Fresh Rosemary and 1 tbsp Fresh Thyme Leaves. Heat for 2-3 minutes until the garlic turns fragant and just golden—don’t let it brown or it’ll turn bitter.

Remove from heat and let the oil infuse for 5 minutes. This creates a deeply aromatic base that will soak into the 1 lb Pizza Dough as it bakes. Strain out the herbs if you prefer a smoother finish, but I like the texture and burst of flavor they add.

Step 2: Stretch and Season the Dough

On a lightly floured surface, stretch the 1 lb Pizza Dough into your desired shape. Brush the surface generously with the garlic-herb oil, using about half of it. Sprinkle with ½ tsp Sea Salt from your 1 tsp Sea Salt total—this enhances the flavors without overpowering them.

If the dough resists stretching, let it rest for 5 minutes to relax the gluten. You want it thin enough to crisp properly but thick enough to hold the toppings. Transfer the dough to a parchment-lined baking sheet for easy handling.

Step 3: Add Cheeses and Optional Toppings

Sprinkle the 2 cups Shredded Mozzarella Cheese evenly over the dough, leaving a small border for the crust. Dollop the 0.5 cup Ricotta Cheese in small spoonfuls across the surface—this adds pockets of creaminess. Follow with the 0.5 cup Parmesan Cheese, which will melt into a sharp, salty layer.

If using, arrange the 0.5 whole Red Onion, thinly sliced, and the 4 slices Prosciutto over the cheese. Both add a nice contrast in texture and a touch of saltiness that complements the herby base.

Step 4: Bake to Golden Perfection

Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside. Slide the pizza (still on parchment) onto the hot stone and bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly with lightly browned spots.

Halfway through baking, rotate the pizza for even cooking. The high heat ensures a crisp crust while fully melting the cheeses. If the top browns too quickly, tent loosely with foil.

Step 5: Finish and Serve

Remove the pizza from the oven and immediately drizzle with the remaining garlic-herb oil. Sprinkle with the remaining ½ tsp Sea Salt and the 0.5 tsp Freshly Ground Black Pepper. Scatter the 0.25 cup Fresh Basil Leaves, torn, over the top for a fresh, vibrant finish.

Let it rest for 2 minutes before slicing. This allows the cheeses to set slightly so they don’t all slide off with the first cut. Serve hot, with the crust crisp and the toppings perfectly melded.

Regional Styles of This Dish

New England White Clam

Inspired by Boston’s coastal flavors, swap the garlic-herb oil for a base of olive oil, 2 minced shallots, and 1 tbsp fresh tarragon. Top with shucked littleneck clams, mozzarella, and Parmesan. Bake as usual, then finish with lemon zest. 🌊

Italian Bianca Romana

This Roman classic skips sauce entirely. Use olive oil brushed on dough, then layer mozzarella, ricotta, and Parmesan. Add thinly sliced potatoes and rosemary before baking. The result is creamy with crispy edges.

French Provençal

Infuse olive oil with herbes de Provence instead of rosemary and thyme. Top with caramelized onions, goat cheese, and sliced tomatoes. The herbs add a floral note that feels straight from Provence.

Greek Style

Use olive oil mixed with 1 tsp dried oregano and 1 crushed garlic clove. Top with feta cheese, spinach, and kalamata olives. Bake until the feta softens. This tastes like a spanakopita in pizza form.

Midwest Cheese Lover’s

For a heartier approach, use olive oil and garlic powder as the base. Load it with mozzarella, cheddar, and Gouda. Add crumbled bacon and green onions after baking. It’s a cheese-lover’s dream. 🧀

California Veggie

Brush the dough with olive oil and pesto. Top with mozzarella, ricotta, sliced zucchini, and roasted red peppers. Finish with fresh basil. Light, fresh, and full of garden flavors.

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