Homemade Pizza Sauce

Pizza is pretty much the greatest food on the planet. My husband’s family pretty much lived on pizza while growing up. Even now, it’s shocking if his parents don’t have left over pizza on the counter when we come over. Before Alex’s health issues, frozen pizza was our go to quick meal.
We all have days where cooking is the furthest thing from your mind. Not sure if you ever looked at the nutrition facts on a frozen, but it’s not good. Digiorno cheese pizza has 670 mg per serving. The serving size is 1/6 of the pizza. When we eat pizza, self control usually goes out the window and we both end up eating half the pizza! So right there you are almost to your daily allowance for salt. And that’s with just cheese. Add any meat and you are way past it!

The fat intake is just as bad.

Alex was nearly depressed when learning this. Taking your favorite food away completely would be extremely difficult. Steps in the perfect wife 😉

I wanted to make an easy pizza sauce with tons of flavor but as little sodium as possible.

Tomatoes naturally contain about 9 mg of sodium per 1 cup. 

My friend grows her own tomatoes and always have an over abundance. Luckily for me, that means free tomatoes! She had Roma tomatoes ripe when I went picking.

I used 9 Roma tomatoes, so that is about 81 mg of sodium.

To make the sauce, I quartered the tomatoes and threw the into a glass baking pan. I added 1 sliced red bell pepper, which contains about 6 mg of sodium. To boost the flavor up I added 12 cloves of garlic, no sodium in those! I left the cloves whole.  For the seasonings I added pepper, parsley, oregano, basil, and red pepper flakes. Drizzled it all in olive oil and mixed them all together on the pan.


I threw it in the oven at 375 degrees and let them bake. I baked them until the tomatoes started getting brown on the outside.

Let everything cool for about 5 minutes. Then throw it all in a good processor. If you want a chunkier sauce, then pulse blend until you get the right consistency. I like my sauces to be more smooth so I blended it for a few minutes on my blenders middle speed.


This made about 6 cups of sauce. But it’s ready to go. You have a few options at this point. You can seal it and refrigerate for about a week. You could can it and store it away for future use. Or you can make pizza now!

I made 3 pizzas from this sauce and still had some left over.


I have not mastered pizza dough yet, so I got the pre-made ones. I went with a thin crust because those tend to have less sodium. Shop around your store though and find the crust that best fits your needs. If you have a killer pizza dough recipe let me know! I’m in search for a healthy pizza dough recipe.

I topped two pizzas with just sauce and fresh mozzarella and Parmesan cheese.

  • I would like to add that mozzarella is high in fat. It has loads of other health benefits but that is a huge downfall. To me it’s not pizza without mozzarella. If you plan on eating this pizza, just watch your fat intake for your other meals that day to ensure you don’t go overboard.

I froze these two pizzas as is. To freeze, wrap in plastic wrap a few times to ensure it is completely covered then wrap in tin foil.

The pizza I made for us to eat had sauce, mozzarella cheese, Parmesan cheese, fresh basil, and sliced tomatoes. Basically a margherita pizza.


And boy was it good! The red pepper in the sauce really shines through and gives it a little kick in flavor. The garlic is just the right amount. You can really taste it but it’s not overwhelming.

No matter what you do, pizza will always be a little unhealthy. However, now you can enjoy it without missing out on all the flavor!

Find recipe here

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