By reading the first sentence of this article, I assume you’re interested in making a superb homemade low carb pizza sauce.
You’ve found yourself in exactly the right place.
You’ve graduated from the lackluster (yet convenient) store bought sauce jars, and I’m happy to see that you’re moving up in the culinary world and ready for some delicious low carb recipes 🙂 So many of us get caught in the store bought meal-eating rut—I get it…
…Life gets hectic, which inspires frenzied eating decisions.
That’s why I’m so thrilled to share this undemanding and meal-inspiring improvement. Hand-making sauces is an easy way to bring personality, adaptability, thoughtfulness, and fun to even your most mindless staple meals!
Sure, you can pick up low carb and keto pizza sauce tomato paste right out of the jar—but where’s the romance? The bragging rights? The oh-so-amazing smell wafting from your kitchen?
Homemade low carb pizza sauce, simply put, adds more joy and love to your low carb dinner in exchange for just a little bit of effort. Are you ready for a serious sauce upgrade? Well read on!
I’m excited to share my much-beloved and versatile basic low carb pizza sauce recipe…
My recipe for low carb pizza sauce is quick, easy, and most importantly, mouth-wateringly delicious.
Not to mention, all the base ingredients are inexpensive, easy to keep on reserve in your pantry, and foolproof to transform into a smooth, rich, heavenly sauce that’s fit for a king (or a picky kiddo.)
Don’t let the name fool you, the meal options just begin with pizza! It’s hard to even quantify how many potential low carb meals can be improved by a good tomato sauce…
1. Pour it over baked, buttered spaghetti squash or low carb pasta of choice to mimic a classic pasta pomodoro.
2. Layer it over baked chicken, slathered with mozzarella and parmesan cheese (pst, if you didn’t know, there are hardly any carbs in cheese!), and savor an effortless low carb chicken parmesan…
3. Bringing a dish to a potluck? How about truly homemade low carb meatballs!
5. What veggies are starting to look a little iffy in your pantry? Toss ‘em in the oven with some of this and a clove or two (or five! I’ll be sleeping on the couch tonight honey) of fresh garlic, and you have an Italian roasted veggie side that even my Italian grandmother would approve of.
Plus of course, use it to bring zest to your zucchini pizza, low carb fathead pizza replicant, or whatever other low carb pizza casserole recipe you’re currently loving!
Are you raising your eyebrows at me in distrust right now? I’m being completely serious!
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Craveable, addictive low carb pizza crust DOES exist, I’m thrilled to announce. And it goes WAY beyond tossing some cheese on a slice of eggplant…
From meatza, made out of ground turkey or beef—to chicken crust pizza, made out of (you guessed it) chicken!—to crustless pizza, where the cheese is the crunchy vehicle for all your delicious toppings.
Because low carb cooking is all about delicious, thinking outside of the box, creative cuisine.
This low carb pizza sauce can effortlessly be tapered to your tastes by adding in your favorite low carb vegetables (olives and roasted red peppers, anyone?), some fresh herbs, a little (or a lot of) parmesan cheese sprinkles, a touch of balsamic vinegar, red wine, and anything else your heart may desire!
Fool your dinner guests into thinking you’re a gourmet chef by springing for fresh herbs and garlic instead of dried or preserved versions.
Are you trying to evoke the fresh palette of summertime?
Fresh basil! Need something rich? A touch of heavy cream should do the trick. (You can add other low carb milks, but I think heavy cream works best for a seriously creamy sauce)
Picky kiddos? Tone down the herbs and nix the garlic. No little ones I know can resist a yummy yet simple low carb spaghetti sauce. Once you pour their serving, go ahead and season it up for yourself and the grown ups to revel in.
If there’s a little bit left over after you smother your favorite low carb foods, try swirling in some low carb alfredo sauce or low carb white pizza sauce to create a decadent, pink, creamy low carb marinara sauce to save for your next Italian pasta-like creation.
With a low carb pizza sauce so adaptable, you can use it multiple times a week without ever tiring of it!
That leaves you free to cook one big serving of the basic recipe, and use it for many meals. Just dress it up a little differently depending on what the meal calls for.
This sauce is yours, and low carb marinara brands like the low carb pizza sauce walmart and the low carb pizza sauce kroger stock cannot take that away from you!
Warning: once you try this recipe, there’s no going back!
The very best part: unlike mutti pizza sauce and sugar free pizza sauce walmart choices, this easy recipe will make your whole home smell like a cherished family-run Italian restaurant.
Be prepared to fall in love. Your low carb shopping list will thank you!
Here are a few recipe notes. Tips + Tricks I’ve learned along the way…
Fennel seeds. This ingredient is totally optional. They add a faint licorice taste that I absolutely love—but I know licorice isn’t everyone’s favorite!
PS, I hate licorice as well, but really enjoy the flavor and complexity fennel seeds add to the sauce.
Sauté the aromatics. I know what you’re thinking, it’s been a long day and the last thing you want to do is dirty another dish just to sauté some onions and garlics (aka aromatics).
Trust me, this is a step you don’t want to miss.
By sautéing ingredients like garlic and onions, you concentrate their natural sugars which adds a sweet flavor to the sauce without having to add any sugar!
You can attest to this… would you rather caramelized onions on your burger or plain ole slices?!
Cooking the onion and garlic in the tomato sauce. Again, one extra step (that only takes a few minutes) but REALLY enhances the flavor.
By cooking the aromatics in the sauce the flavors are able to infuse throughout the sauce, yum yum yum.
Crushed tomatoes and tomato paste. I know it seems weird to add both to a sauce, but it’s how I found I was able to achieve the best, consistency and flavor.
Crushed tomatoes create the body of the sauce, while the paste is so concentrated it helps to enhance the tomato flavor!
Allowing the sauce to simmer. At this point, you’re smelling the sauce, it’s starting to bubble and you’re REALLY ready to eat. Which I get!
However, allowing the sauce to simmer helps it thicken, as the liquid will slowly evaporate—and fuses all the flavors together, as the vegetables are able to absorb more of the spices and herbs.
So pour yourself a glass of wine, kick up your feet, and don’t miss this step 🙂
Slow simmer. This part can be a tad confusing, as everyone describes a “rolling boil” or a “slow simmer” slightly different. Here I’m I consider a slow simmer what my Mama taught me it means…
There should be very little movement in the liquid other than baby bubbles and a little steam every so often.
It may take sometime to get it just right, so don’t worry.
On my stovetop (again everyone’s is different) I usually turn the heat as low as possible, and add the lid with a small gap so the heat can escape. Some stove tops may not go as low as mine—in this case I use my handy heat diffuser—it’s SUPER useful when you need the stove temperate to be just right—think sauces or recipes that require a long time to cook.
Quantity. This recipe makes enough for two large pizzas in some households (mine included) and 8 in others…
What I mean is, it depends on how much sauce you like on your pizza!
As a saucy gal, I sauce it up. Or I add this sauce (as noted above) to everything I can think of, which means it doesn’t last long!
Storing. Many people ask how long this will last. TBH, I make it for pizza the day of, or day before. Then I add it to a jar in the fridge, or freeze it in baggies for weeks to come.
I try to eat food as fresh as possible, so I don’t test the dates for “how long it will be good for” and try to freeze as quickly as possible after making it.
Keep this liquid gold stocked in your freezer, and dinner inspiration is stocked right there beside it! Just reheat it in your microwave—or for those of us who don’t own one of those, use the stove with a little water and olive oil.
Homemade Low Carb Pizza Sauce
Homemade low carb pizza sauce is a no-sweat upgrade your low carb food list, and an upgrade that will likely save you money, earn you many compliments, and give you much more kitchen-master confidence.
Try it out, and you most certainly will not regret it!
Without any further ado, here’s The Little Pine’s classic low carb pizza sauce recipe:
Low Carb Pizza Sauce
- Heat oil in a medium sauce pan over medium heat.
- Add garlic and onions. Stir constantly so it doesn’t burn. Sauté until translucent (around 10 minutes).
- Add the tomato paste, basil, oregano, fennel, salt, and black pepper. Cook and stir the sauce for a few minutes to incorporate.
- Add the can of crushed tomatoes, stir, and cook for about 5 more minutes.
- Turn the heat down to a slow simmer. Cook the sauce for 10-15 minutes, or until it’s as thick as you’d like.
- Serving Size: It's impossible to say the quantity of a serving, as everyone will cook a different amount of liquid out of the sauce. The most accurate way to calculate the nutrition is to divide the recipe.
- That said, I was able to make about 48 tablespoons of this sauce, so 1 serving would equal 2 tablespoons.
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blod is strictly prohibited.
Whether you’re whipping out a classic dish like low carb pizza or baked chicken for your healthy-eating family and friends, baking whatever produce you have in preparation for grocery day, or braving a new and exciting venture like stuffed peppers, grilled eggplant, or low carb meatball wraps—starting with an aromatic, home cooked lo carb tomato sauce will guide the way to a superb low carb creation.