White Pizza Sauce
Makes sauce for one 12-inch pizza
- 3 Tb butter, preferably from pastured cows
- 3 cloves garlic
- 1 cup whole milk, preferably from pastured cows
- 1/4 tsp celtic sea salt
- 1/8 tsp freshly ground pepper
- 1 tsp dried basil OR 1 Tb fresh minced basil
- 2 Tb white rice flour*
- In a small saucepan, melt the butter over medium heat. Let the butter start to brown a bit (but make sure it doesn't burn).
- Use a garlic press to mince the garlic. Add the garlic to the melted butter and saute for 20-30 seconds, just until the garlic is fragrant.
- Stir in the milk. Add the salt, pepper, and basil.
- Bring to a simmer and cook for about five minutes. Stir frequently so the milk doesn't stick to the bottom of the pan.
- Carefully remove ~1/4 cup of the hot liquid from the pan and pour it into a glass cup. I like to use a glass Pyrex measuring cup for this. Whisk the rice flour into the cup of milk. Once it is well-combined, whisk the rice/milk mixture into the saucepan.
- Continue to simmer the mixture for 5-10 more minutes, until the sauce has thickened considerably.
- Turn off heat and allow to cool.
- Spread the sauce over a pizza crust of your choice**. Top with your favorite toppings and bake. We topped the white pizza sauce with sauteed mushroom, nitrate-free salami, green onions, and plenty of cheese.
- Slice and enjoy!
**We are currently loving Against the Grain Gourmet brand pizza crust, which is sold in the freezer case at our local healthfood store. It is composed primarily of cheese, milk, eggs, and tapioca starch. My only complaint with the ingredients is that there is a small amount of canola oil in these crusts, but since the amount is small I have decided not to worry about it. I know some of my blog readers have reported that my Cheesy Bread recipe also works well as a pizza crust, but I haven't tried that yet since my family just devours the cheesy bread every time I make it.