White Pizza Sauce + White Pizza Recipe

Years ago, my sister-in-law made this white sauce pizza as an appetizer. When she told me the secret ingredient was mayonnaise, I won’t lie, I had concerns. Four slices later, I was begging for the recipe and she was kind enough to share it with me.

I’ve tweaked the white pizza sauce recipe over the years but to me, it will always be “Michelle’s Pizza” and I’ll always think of her when I make it. I hope you enjoy it as much as we do.

For more great food ideas, check out my Pinterest food board. I’ve been gathering ideas there for many years, so it’s a large collection.

White Sauce Pizza Notes –

• The white pizza recipe is not for wet dough, bake it first or use a prebaked crust or Na’an. I use Boboli crusts.
• If I’m not making my own, I always use Duke’s mayonnaise but you can use anything you have on hand. Don’t substitute salad dressing or Miracle Whip for when you’re making this or any white pizza sauce.
• The amount of garlic is subjective, you do you.
• It’s best to use grated Parmesan for the texture to work out. I grate my own or use 4C because it has no gross fillers. Plain powdered Parm will work, as well. You’re baking it in mayo, it doesn’t have to be fancy.
• Any herbs you like will work, I like lots of basil and sometimes add arugula.
• Any fresh tomato will work, I usually use Roma.
• If you like a super crisp crust, you can bake on the rack but it can be difficult to get the cheese browned without burning the bottom so I prefer a pizza pan or sheet pan.
• White sauce pizza is best baked on the middle rack, not low like you would normally do pizza.
• For best results, cool on a cooling rack to warm or room temperature before cutting.

If you’re looking for a great red sauce, check out my simple meat sauce. It’s so easy and versatile.