Keto Pizza Sauce
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My keto pizza sauce is a low-carb, sugar-free take on the classic marinara. Made with wholesome and simple ingredients, it’s perfect for pizzas, pasta, and more! 3 grams of net carbs per serving.
Do you know what makes or breaks a good keto pizza? It’s the pizza sauce. That’s why I set out to make the best keto pizza sauce recipe.
Growing up, my mom would make her own pizza sauce, so store-bought sauces were never really a thing for us. All I had to do was take her recipe and give it a few tweaks to make it keto-friendly. Her “secret” ingredient is a pinch of sugar, so I tested out a few keto-friendly ones, and found that allulose gave the best flavor with no grittiness or cooling aftertaste!
The texture is thick, smooth, and slightly rich. It’s slightly sweet, full of herbs, and easily customizable based on your preferences.
Table of Contents
Why I love this keto pizza sauce recipe
- Quick and easy: Just simmer the ingredients on the stove until you’re left with a thick sauce.
- Cheaper than store-bought: Yes, there are some brands of low carb pizza sauces, but at 6 to 7 dollars a jar, my recipe is so much more affordable.
- Versatile: I don’t just use this for pizza- it’s great for pasta, casseroles, and even a sauce to dip keto fries in.
Key Ingredients
Here’s what goes into my low carb pizza sauce, along with kitchen notes. The complete list with measurements is in the recipe card below.
- Olive oil. To cook all the ingredients in. This also lends a lovely, subtle olive flavor that 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 with no added sugar. I like Rao’s or Mutti, because they don’t leave any acidic undertones.
- Granulated sweetener of choice. Gives a dash of sweetness. I recently retested this and found that allulose is the best sweetener. It dissolves like sugar and has no cooling aftertaste.
- Salt. To taste.
- Italian mixed herbs. A mix of dried basil, oregano, and rosemary.
How to make keto pizza sauce
Start by adding the olive oil and garlic to a saucepan and place it 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 for later.
Arman’s recipe tips
- For a thicker sauce: If you’d prefer a thicker pizza sauce, simmer it for up to 35 minutes. Remember, the sauce will thicken as it cools down.
- Rest before using: I find that making the sauce the day before or morning off then using it on the pizza adds an extra depth of flavor.
- Spice ideas: 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.
Storage instructions
To store: Leftover sauce can be refrigerated, 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.
Keto pizza recipes to use this sauce
While it works on pastas and even a keto pizza casserole, nothing beats using it as a base for low carb pizza!
✅ Nutrition reviewed
“This is a fantastic pizza sauce for those watching their sugar intake, or those who aren’t a fan of store-bought sugar-laden sauces.” – Felicia Newell, MScAHN, RD, CPT.
Keto Pizza Sauce
Ingredients
- 2 tablespoon olive oil
- 1 clove garlic minced
- 2 cups tomato sauce no added sugar
- 1/2 tablespoon allulose or monk fruit sweetener
- 1 teaspoon salt
- 1 tablespoon Italian mixed herbs
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 12-13 minutes.
- Remove the pan from the heat and allow the sauce to cool completely before using.
Notes
- Tips: See my recipe tips above for the best pizza sauce.
- Leftovers: Keep in the fridge for two weeks or the freezer for 6 months.
Made delicious pizza sauce to go on the pizza recipe I found here also! It turned out wonderfully!
This was so easy and mine turned out just like the picture which never happens for me haha
I love all your recipes!
Thanks so much, Susan!
So one should make your pomodoro sauce (tha is what’s linked to the recipe item) first, but with a sugar substitute, and then use that to make this recipe. Is that correct? If so, that would mean adding oil and spices to sauce that already has those added. Or should one just use tomato purée?
Hi Buj- no that is a different recipe. I’ll fix the recipe card 🙂 Apologies for the confusion 🙂
Excellent just as written! I am going to try and freeze some of the sauce in ice cube trays and store them in a bag in the freezer for later. Thank you for helping us eat keto while enjoying a treat!
I love to hear that, Jeri- thanks for making my recipe!
Do you have
cookbooks I can follow instead of on internet? Where to purchase? I’ve made one of your deserts 3x and it was amazing! Now living somewhere new and significant other would adore if I’d bake your creations!!
Thank you, Susan- yes, I do! I have three cookbooks on Amazon- search Arman Liew 🙂
Yeah man, solid.
What is a good brand of sauce to use?
I love Raos or Mutti, because it doesn’t really leave any acidic flavors. Some of the cheaper brands can result in an acidic sauce.
Excellent sauce!
Thank you, Jane!
I have the same question
1/4 cup per serving.
Curious as well. I’m guessing 1/4 cup.
Hi Shane, that is correct.
easy and seemingly tasty recipe thank you for it. I just had some problems with balancing the acidity of the tomato sauce so do you have any recommendations on what to do. I used a piece of a carrot and let it sit there to soak up the acid and I also added a little bit of white wine vinegar. I used xylitol as my sweetener maybe that could have had an effect on the acidity too.
Hi Natalia- you nailed it on the head. Xylitol is notorious for giving things an acidic flavor and also a cooling affect. I suggest using allulose 🙂
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