This is an easy homemade Detroit-style low sodium pizza sauce that is a key ingredient for making a pizza with reduced sodium. I spent a lot of time delving into the internet world of pizza making and numerous testings to make the best sauce. (I know, poor me, Ha!)
While many pizzaiolo’s (pizza maker) agreed on basic things. There would also be knock down, drag-outs – over the slightest variance of how to make sauces and dough types.
Pizza sauce is very subjective. That said, raw garlic has too much of a bite and don’t kid yourself that it will all cook when the pizza is baking. Sauteing it first releases the garlic flavor while softening the tomatoes, too. Simmering the sauce also allows time to deepen the flavor and reduce excess moisture. Which can make for a soggy, instead of crusty, finished dough.
One major agreement of the internet pizza enthusiasts is to use whole peeled tomatoes. Specifically the San Marzano variety. They provide a natural sweetness and do not contain any additives to hold their shape as diced tomato do.
By cooking the garlic and spices in olive oil, the sauce develops a mellow flavor that makes every pizza taste extra special. With our home ovens it is worth the few extra minutes to “pre-cook” the pizza sauce, as they can’t produce the heat of a pizzeria oven.
The slight sweetness from dark brown sugar round out any additional acidity of the tomatoes, making it a win-win for your heart and your palate.
One recipe had over 400mg of sodium for just one serving! My recipe will keep you nicely on pace at just 29mg sodium per 1/4 cup.
| Sodium Comparison | |
| Typical jarred sauce per serving | 250- 320mg |
| Sodium per serving this recipe | 29mg |
| Calories per serving | 41.7 |
| Recipe makes (14) – 1/4 cup servings | 1 |
My homemade pizza sauce version swaps out high-sodium canned tomatoes and seasonings for heart-healthy alternatives. With no added salt and carefully chosen ingredients, you’ll enjoy all the flavor with none of the extra salt. The largest contributor of sodium in this recipe is the tomatoes!
With such a bold and zesty flavor you’ll never know it’s low salt, or even miss the difference.
Ingredients
- Whole Peeled San Marzano tomatoes: rich, classic base
- No salt added tomato paste: concentrated tomato flavor
- Olive oil: smooth, cooking essential
- Red chili flakes: a touch of heat
- Minced garlic: aromatic and savory
- Dried oregano: traditional herbal boost
- Dried basil: aromatic, classic flavor
- Fennel seed: subtle, sweet spice
- Coarse ground black pepper: peppery warmth
- Granulated dark brown sugar: a hint of sweetness to cut the tomato acidity
Find the full printable recipe with complete & specific ingredients and measurements below.👇
How to make this easy low sodium pizza sauce
1
Saute garlic and red pepper flakes.
2
Add the whole tomatoes and tomato paste. Combine and warm in the covered pot.
3
Blend the tomatoes to a “grainy” looking texture.
4
Add remaining ingredients, mix well, and simmer for 15-30 minutes minimum.
5
Taste and adjust seasonings as desired. Simmer until thick and robust.
6
Spread room temperature sauce over pizza dough and create your pizza!
See the full printable recipe with specific cooking instructions below. 👇
Recipe variations
- Extra Garlic Kick: Add more garlic for a bolder taste.
- Herb Boost: Use fresh basil and oregano instead of dried.
- Spicy Upgrade: Increase the red chili flakes for more heat.
- Sweet & Tangy: Swap dark brown sugar for a touch of honey.
- Smoky Flavor: Stir in a few drops of liquid smoke for a subtle smokiness.
Need additional ideas for how to serve this sauce?
You might be wondering what else to use this sauce with. Here are five ideas:
- Pizza: The obvious choice – spread it on your dough, top it with fresh veggies and lean protein.
- Pasta: Toss it with whole-wheat pasta for a heart-smart meal.
- Dipping Sauce: Serve warm with garlic bread or toasted low sodium artisan bread.
- Baked Dishes: Use it as a base for casseroles or low sodium chicken enchilada stuffed zucchini.
- Soup Base: Mix with low sodim broth and extra veggies for a low sodium tomato soup.
How to store and reheat your pizza sauce
Store your pizza sauce in an airtight container in the refrigerator. It will stay fresh for up to 5 days. To reheat, gently warm on the stove over low heat, stirring occasionally.
Can I freeze the sauce?
Absolutely! Portion your sauce into freezer-safe containers or bags. It will keep well for up to 3 months. When you’re ready, thaw overnight in the refrigerator and reheat on the stove.
I like to freeze in a jumbo muffin pan and then transfer to freezer bags. Perfectly sized, ready to go!
My tips for making this recipe
- If making pizza, start the sauce first. It can simmer while prepping the other ingredients.
- Cooking the garlic is key to mellowing its bite and releasing its flavor. Raw garlic can be too strong.
- Use one of my low sodium flour tortillas for a quick thin crust pizza.
- It typically takes about 20 minutes at room temperature before you can use it on your pizza. Portion into a small bowl to cool quicker if needed.
- The sauce should not have too much liquid which can make your dough soggy.
- I like to simmer for about an hour when making ahead for a really deep flavor.
- Beats the price of many store bought sauces along with superior taste.
Try these related recipes!
I hope you enjoy this easy homemade low sodium pizza sauce as much as I do! At just 29mg of sodium per serving it will help tame one of the saltiest but most beloved meals!
If you make it, drop a comment below or share it on social. Feel free to like and follow me on my Facebook page and Pinterest for more tasty updates. Stay zesty, have fun, and enjoy!
Homemade Low Sodium Pizza Sauce Recipe
Ingredients
- 1 28 oz can of crushed San Marzano tomatoes (drained)
- 1 6 oz can no salt added tomato paste
- 1 Tbsp Olive Oil
- 1 Tbsp Minced Garlic (I like to use about 1 1/2 Tbsp)
- 1/2 Tsp Red Chili Flakes
- 1 Tbsp dried Oregano
- 1 Tbsp dried Basil 1/2 tsp fennel seed
- ½ tsp coarse ground black pepper
- 2 tsp granulated dark brown sugar
Preparation
- In a sauce pan just under medium heat, add the olive oil to heat, then garlic, and red chili flakes and saute for 1-2 minutes.
- Add the drained tomatoes and tomato paste. Stir to combine and cover to warm.
- Using a immersion hand blender, or carefully, in a food processor blend till the mix has a grainy appearance. Add the remaining spices. Stir and cover to simmer.
- Cook the sauce for 15-20 minutes until desired consistency, and adjust spices to taste.1
- Allow the sauce to cool to room temperature before use on pizza dough.
Notes ______________________________________________
- I like to simmer for longer as I am preparing the rest of the pizza, or batching for freezing. It really develops a deeper richer taste!
- Recipe makes 3 ½ cups – ¼ cup serving size @ 29mg sodium per serving.
- Compare to an average 250mg sodium per ¼ cup store bought. One common name brand is even 320mg sodium.
- This sauce also pulls extra duty as a robust spaghetti or dipping sauce!
Utensils & special ingredients used
I use, own and recommend these products and ingredients used in this recipe and I may earn commissions from qualifying purchases.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.
https://tastyhealthyheartrecipes.com/a-la-cart/sauces-dips-spices/low-sodium-pizza-sauce/© 2025 Tasty Healthy Heart Recipes
