Laura’s Pizza Sauce

2

This pizza sauce recipe comes from Mike Eberhart, the author of the popular cookbook, “Gluten-Free & Wheat-Free Gourmet Desserts.”

Special Diet Notes: Laura’s Pizza Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

3.0 from 1 reviews
Laura's Pizza Sauce
 
Author:
Ingredients
  • 1 6-ounce can tomato paste
  • 2 tablespoons olive oil
  • ½ cup water
  • 1 teaspoon garlic powder*
  • 2 tablespoons dried oregano
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon apple cider vinegar
Instructions
  1. In medium sized bowl, add tomato paste, olive oil and water; stir.
  2. Add remaining ingredients and stir.
  3. Ideally, you should allow the sauce to sit at room temperature for thirty minutes for flavors to develop from the herbs.
Notes
*Mike's original recipe uses 3 tablespoons garlic powder, but this seems very excessive. We recommend starting with no more than 1 teaspoon garlic powder (you can even use less), and add more, to taste, if desired.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

2 Comments

  1. Was this supposed to be 3 Tbs or tsp. My mouth smells bad of garlic now and was a little garlic hot whole eating. The flavor was good though just think bit too much garlic.

    • Sorry for the extreme delay, your comment slipped through! Yes, that seems very excessive. I double checked Mike’s recipe, with the original he sent us and the one he posted, and it is with 3 tablespoons. But even 3 teaspoons is a lot. I’ve modified the recipe with our recommendations. Thank you!

Leave A Reply

Rate this recipe: