Pizza Without Tomato Sauce? Absolutely.

The "pizza = tomato sauce" assumption is so ingrained that many people on a tomato-free diet simply write pizza off entirely. But pizza bianca — white pizza — has been a beloved tradition in Italian cooking for centuries. No tomato sauce. Pure, unapologetic flavor.

This version uses a garlic-infused olive oil base, creamy ricotta, mozzarella, and fresh herbs. It's rich, satisfying, and genuinely easy to make at home.

Ingredients (Makes one 12-inch pizza)

For the Dough (or use store-bought)

  • 2 cups all-purpose flour
  • 1 tsp instant yeast
  • ¾ cup warm water
  • 1 tsp salt
  • 1 tbsp olive oil

For the White Sauce Base

  • 3 tbsp good olive oil
  • 4 cloves garlic, very thinly sliced
  • ½ tsp dried chili flakes (optional)
  • Salt and black pepper

Toppings

  • ½ cup ricotta cheese
  • 1 cup shredded mozzarella
  • ¼ cup grated Parmesan
  • 1 head roasted garlic (optional, but transformative)
  • Fresh rosemary or thyme
  • A drizzle of honey to finish (optional)

Step-by-Step Instructions

Step 1: Make or Prep Your Dough

If making from scratch, combine flour, yeast, salt, and olive oil. Add warm water and knead for 8–10 minutes until smooth and elastic. Let it rest, covered, for 1 hour until doubled in size. If using store-bought dough, simply let it come to room temperature for 30 minutes.

Step 2: Make the Garlic Oil Base

Gently warm olive oil in a small pan over low heat. Add sliced garlic and cook very slowly for 6–8 minutes until soft and lightly golden — not browned. Remove from heat, add chili flakes if using, and season with salt and pepper. Set aside.

Step 3: Roast the Garlic (Optional)

Cut the top off a whole head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 35–40 minutes until the cloves are soft and caramelized. Squeeze out the soft garlic when cool enough to handle.

Step 4: Assemble

  1. Preheat your oven to its highest setting (ideally 475–500°F / 245–260°C) with a baking sheet or pizza stone inside.
  2. Roll or stretch your dough to roughly 12 inches on a lightly floured surface.
  3. Brush the dough generously with the garlic oil, going all the way to the edges.
  4. Dollop ricotta across the pizza in small spoonfuls.
  5. Scatter mozzarella and Parmesan evenly.
  6. Squeeze roasted garlic cloves over the top if using.
  7. Add fresh herb sprigs.

Step 5: Bake

Slide the pizza onto your hot baking sheet or stone. Bake for 10–14 minutes until the crust is golden and the cheese is bubbling and lightly browned in spots.

Finish with a tiny drizzle of honey for a sweet-savory contrast. Slice and serve immediately.

Variations to Try

  • Mushroom & Truffle: Add thinly sliced sautéed mushrooms and a few drops of truffle oil after baking.
  • Pesto White Pizza: Swap the garlic oil for a basil pesto base (ensure it's tomato-free — most are).
  • Caramelized Onion & Gorgonzola: Sweet onions and funky blue cheese are a match made in pizza heaven.
  • Vegan Option: Use cashew ricotta, vegan mozzarella, and nutritional yeast instead of Parmesan.

This pizza proves that "tomato-free" doesn't mean "flavor-free." In fact, removing the tomato sauce often encourages you to get more creative — and the results speak for themselves.