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This keto pizza sauce is a low carb and sugar free take on the classic marinara sauce. Made with wholesome and simple ingredients, it’s perfect for pizzas, pasta, and more! 3 grams net carbs per serving.
Keto Pizza Sauce
When it comes to keto condiments and sauces, my favorite recipes to make are cheese sauce, ranch dressing, and this keto pizza sauce.
Like most people, pizza is one of my all time favorite foods. Growing up, we’d order it on special occasions and it was always present for my birthday. Over time, my mom started making homemade pizzas from scratch, so we could still enjoy it regularly, but still be somewhat healthy.
During this time, she also stopped buying pizza sauce. I didn’t know it then but the reason for this was that most commercial sauces are loaded with sugar and actually contain very little actual tomatoes in them. She started making her own and I swear it made our pizzas taste so much better.
When I first moved out of home, her pizza sauce recipe was one of the first things I ever made. I continued this tradition until I started following a low carb diet. Since then, I’ve made some small changes and gave her original recipe a slight makeover!
I’ve been meaning to share a keto pizza sauce recipe for quite some time. It’s so versatile and easy to make, you’ll stop buying expensive, sugar-laden sauces! No sugar and no additives are needed, but you’d never tell. The texture is thick, smooth, and slightly rich. It’s slightly sweet, full of herbs, and easily customizable based on your preferences.
Since making this sauce, I’ve been using it in anything I can, including pasta, casseroles, and even as a dipper for french fries!
How do you make a keto pizza sauce?
The Ingredients
- Olive oil– To cook all the ingredients in. This also lends a lovely and subtle olive flavor, which works so well in a pizza sauce.
- Garlic– Freshly minced garlic. If you’re in a pinch, you can use jarred garlic.
- Tomato sauce– Also known as passata. Be sure to use a brand that has no added sugar in it.
- Granulated sweetener of choice– Gives a dash of sweetness. I used erythritol, but monk fruit sweetener and allulose can also be used.
- Salt– To taste.
- Italian mixed herbs– A mix of dried basil, oregano, and rosemary.
The Instructions
Start by adding the olive oil and garlic into a saucepan and place over medium heat. Let the garlic cook for 2-3 minutes, until fragrant. Next, add the remaining ingredients and cover the pan. Let the sauce simmer for 20 minutes to thicken.
Now, remove the sauce from the heat and allow it to cool completely. Once cooled, use it immediately or store it away to use later.
Tips to make the best low carb pizza sauce
- If you’d prefer a thicker pizza sauce, allow it to simmer for up to 35 minutes. Remember, the sauce will thicken as it is cooling down.
- Feel free to add other spices or herbs to jazz up the flavor. Red pepper flakes and cayenne pepper give it a lovely spicy kick.
Storing and freezing sugar free pizza sauce
- To store: Leftover sauce can be stored in the refrigerator, covered. It will keep well for at least 2 weeks.
- To freeze: Place the sauce in a freezer friendly jar and store it in the freezer for up to 6 months.
What to serve keto marinara sauce with
Keto Pizza Sauce
Ingredients
- 2 tablespoon olive oil
- 1 clove garlic minced
- 2 cups tomato sauce passata, sugar free
- 1/2 tablespoon granulated sweetener of choice I used erythritol
- 1 teaspoon salt
- 1 tablespoon Italian mixed herbs rosemary, basil, and oregano
Instructions
- In a saucepan, add your oil and minced garlic and place it over medium heat. Let the garlic fry for 2-3 minutes, until fragrant.
- Add the remaining ingredients to the pan and cover. Allow the sauce to simmer for 20 minutes.
- Remove the pan from the heat and allow the sauce to cool completely.
I have the same question
1/4 cup per serving.
Curious as well. I’m guessing 1/4 cup.
Hi Shane, that is correct.
Looks very good. I live in the Philippines. Sugar is in most everything. Looking forward to trying this sauce. Thank you.
I idea why you need to add a sweetener. If you get good canned San marzano tomatoes they are plenty sweet. If it’s too acidic you can add a little baking soda to cut it.
Just curious, how much is a serving?
Amazing recipe packed with flavour.
The Great Arman making food so delicious