Rich homemade pizza sauce that you can make in 15 mins! Made with a few healthy pantry ingredients, you can whip this up anytime a pizza craving strikes.
This pizza sauce is made up of the typical pizza sauce ingredients such as tomatoes, oregano, basil and garlic. However, we up the nutritional factor by adding nutritional yeast.
Health benefits of nutritional yeast:
Nutritional yeast is a popular ingredient in vegan cooking these days. It has a cheesy, nutty, flavour which goes so well with the flavours of pizza.
Nutritional yeast is a great source of protein, B vitamins and mineral and also contains powerful antioxidants to boost immunity. Just one tablespoon has 200% of the daily recommended intake of vitamin B6 and 233% of B5.
Can you freeze this pizza sauce?
Yes, this pizza sauce recipe makes enough sauce for at least 6 large pizzas. You can store the leftovers in an airtight container for one week. Or, freeze the leftovers for up to three months.
Give this easy homemade pizza sauce a try. Best part is, no one will even know they ate nutritional yeast!
Also check out my healthy homemade pizza dough and ham, mushrooms and black olives pizza.
Homemade Pizza Sauce
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 450ml can of crushed tomatoes
- 1/4 cup tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 TB nutritional yeast
Instructions
- In a sauce pan, heat olive oil on medium high heat. Add garlic, oregano and basil. Stir until garlic is cooked.2 tablespoons olive oil, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil
- Add crushed tomatoes, tomato paste, sugar, salt and nutritional yeast. Bring to a boil then reduce heat to a simmer. Simmer for 10 mins. Add water if you notice the sauce is getting too thick.1 450ml can of crushed tomatoes, 1/4 cup tomato paste, 1 teaspoon sugar, 1 teaspoon salt, 2 TB nutritional yeast
- Taste and add more sugar or salt if needed.
- Store leftovers in an airtight container for up to a week. Or freeze for up to three months.