Skip the marinara and open the door to a whole new world of pizza night possibilities. This white-sauce-based pizza leans into rich, creamy textures and bold, unexpected toppings—think garlic-infused béchamel or olive oil brushed crusts that crisp up like a dream in the oven.
The flavor payoff? Big. It tastes just as indulgent as our Pickle Pie Pizza and Loaded Meat Lovers Pizza Casserole, but with a sophisticated edge that highlights the crust and toppings in ways red sauce never could.
This recipe takes cues from Roman bianca-style pies and Southern flatbreads alike—perfect for experimenting with flavors from rosemary to ricotta. Whether you’re after something lighter or just craving a twist, this one delivers.
What Makes This Recipe Special?
- I first made it on a whim when I ran out of marinara—and it turned into a weekly obsession I now prefer over traditional red sauce.
- It fits into my cooking style because it’s endlessly customizable—I’ve topped it with everything from roasted mushrooms to leftover BBQ chicken.
- Over time, I learned to use a garlic cream base or even pesto swirls to layer flavor—each version feels like a different trip through Italy.
- I didn’t expect it, but skipping the tomato sauce made the crust stand out more—crispier edges, better texture, fewer soggy slices.
- And yes, it’s incredibly tasty—like a gourmet twist on pizza night that still hits all the comfort food notes.
Pizza Without Tomato Sauce Recipe
This white pizza skips the traditional tomato sauce for a savory garlic-butter base with pesto, herbs, and Parmesan. Topped with fresh veggies, jalapeños, and crumbled feta, it’s a flavor-packed, oven-baked delight that’s crisp on the edges and rich in every bite.
Equipment
- Oven
- Baking sheet or pizza stone
- Small mixing bowl
- Spoon or brush (for spreading sauce)
- Cutting board
- Knife
- Measuring spoons
- Oven mitts
Ingredients
- 1 sweet onion sliced
- 1 tbsp olive oil
- 1 fresh jalapeño pepper chopped
- 1 bunch fresh spinach torn
- 1 unbaked pizza crust
- 1 tbsp grated Parmesan cheese
- 1 tsp dried oregano
- 2 tbsp sun-dried tomato pesto
- 2 tbsp butter melted
- 1 package feta cheese crumbled
- 1 tomato sliced
- 1 tsp dried basil leaves
- 3 tbsp minced garlic
Instructions
- Preheat your oven according to the directions on the pizza crust package.
- In a small bowl, mix together the butter, olive oil, garlic, pesto, dried basil, oregano, and Parmesan cheese until well combined.
- Spread the mixture evenly over the pizza crust using a spoon or brush.
- Arrange the tomato slices, spinach leaves, onion slices, and jalapeño rings evenly over the crust.
- Sprinkle crumbled feta cheese generously on top of the vegetables.
- Place the pizza in the oven and bake it following the package instructions until the edges are golden and the cheese is slightly browned.
- Serve and enjoy!
Notes
- Use fresh garlic for a stronger, more aromatic flavor.
- Lightly sauté onions before adding if you prefer a sweeter, milder taste.
- Add a sprinkle of crushed red pepper for extra heat.
| Calories | 237kcal |
| Carbohydrates | 23g |
| Fiber | 2g |
| Fat | 13g |
| Protein | 9g |
| Cholesterol | 28g |
