Alright, hear me out—sometimes, tomato sauce just doesn’t cut it. You know those days when you want comfort food, but you also want to feel like you’ve got your life together? That’s where this white pizza comes in. It’s creamy, garlicky, cheesy in all the right ways, and totally sauce-free in the best way possible. Think of it as the grown-up version of your favorite slice.

What I love most about this white pizza is how it feels both indulgent and effortless. The golden crust, the fluffy clouds of ricotta, the garlicky olive oil—it all just works. Plus, it’s faster than ordering takeout and way more satisfying. Whether you’re making it for a chill night in or showing off at your next pizza night, this is the kind of recipe that’ll have people asking for seconds—and the recipe.

Recipe Snapshot

Category	Details
Yield	1 12-inch pizza
Serving Size	2-4 slices per person
Prep Time	15 minutes
Cook Time	10-12 minutes
Total Time	25-30 minutes
Calories per Serving	Approx. 280
Primary Cooking Method	Oven-baked

Calories are approximate and may vary depending on exact ingredients used.

White Pizza Recipe

Recipe by Angela JonesCourse: MainCuisine: ItalianDifficulty: Easy

Servings

slice

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

White pizza is that saucy little secret of the pizza world—no tomatoes, no problem. Instead, it’s all about the garlic-infused olive oil, creamy ricotta, and a trio of melty cheeses that make every bite feel fancy but totally approachable.

Think comfort food with a splash of elegance. Bonus: you can dress it up with fresh herbs or keep it minimalist. Either way, it slaps.

Ingredients

1 12-inch pizza dough (store-bought or homemade)
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup whole milk ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Crushed red pepper flakes (optional)
Fresh rosemary or basil leaves for topping (optional)

Directions

Crank Up the Heat
Preheat your oven to 500°F. Yep, seriously. This high heat is what gets that dreamy, crispy crust while the cheese stays gooey. If you’ve got a pizza stone, pop it in there too—it’ll mimic a brick oven vibe at home. Let everything heat up while you prep.
Garlic Oil Infusion
Grab a small pan and pour in your olive oil. Keep the heat low—like “just enough to sizzle” low. Toss in the minced garlic and gently stir it around for 30-45 seconds. You’re not frying here, you’re flavoring. When it smells like you just walked into an Italian grandma’s kitchen, it’s done. Take it off the heat.
Roll Out the Dough
Dust your counter with a bit of flour and roll out your pizza dough to a 12-inch circle. If it’s fighting you and keeps shrinking, let it rest for 5 minutes—it’s just being dramatic. Once rolled, transfer it to a sheet of parchment paper.
Build the Flavor Base
Brush the garlic-infused oil generously over the dough. Make sure you hit the edges too—that’ll give your crust flavor, not just the middle.
Layer the Cheeses
Spoon ricotta in little clouds all over the base. You don’t need to spread it—it’ll melt and spread naturally. Next, sprinkle the mozzarella evenly, then the Parmesan. Add a pinch of salt, a crack of pepper, and if you like heat, a pinch of red pepper flakes.
Bake to Perfection
Slide the parchment (with the pizza on it) onto your hot pizza stone or a baking sheet. Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbling with those beautiful brown spots. Keep a close eye after the 9-minute mark—things escalate fast in a 500°F oven.
Add Freshness and Serve
As soon as it’s out of the oven, sprinkle it with fresh rosemary or basil leaves. Let it sit for 2 minutes to settle (and to avoid cheese burns—trust me). Slice and devour while still hot and gooey.

Extra Tips

Bake your pizza on the lowest oven rack. This puts the dough closest to the heat source and helps it crisp up fast.
If your dough is super soft or sticky, let it rest for a few minutes before rolling to make it easier to handle.
To avoid greasy cheese, use part-skim mozzarella and don’t overdo it—white pizza is about balance, not a cheese avalanche.
Don’t skip the garlic oil base—it’s what gives this pizza its signature flavor.
Feeling fancy? Try a thin layer of caramelized onions or sautéed mushrooms under the cheese for added depth.

Equipment List

Rolling pin
Small saucepan
Baking sheet or pizza stone
Parchment paper
Pizza cutter or sharp knife
Mixing spoon
Flour for rolling
Pastry brush (for garlic oil)

Substitution Options

If you’re working with dietary restrictions or just want to shake things up a bit, there are plenty of ways to tweak this white pizza without losing its soul. Here’s how you can swap ingredients to match your needs while still keeping the flavor bomb intact.

For a dairy-free or vegan version, try replacing the ricotta with mashed chickpeas or a plant-based ricotta alternative. When it comes to mozzarella and Parmesan, go for your favorite plant-based cheese options. Cashew-based mozzarella melts nicely, and nutritional yeast can stand in for Parmesan’s umami punch.

If gluten isn’t your thing, no worries. A gluten-free crust—store-bought or made from chickpea or cauliflower mix—works well. Just roll it gently and keep an eye on the oven, as these crusts can brown quickly.

Want a little extra protein? Stir some plain Greek yogurt into your ricotta for an easy boost. You can also load up the toppings with grilled chicken, shrimp, or crumbled Italian sausage to make it even heartier.

To mix up the flavor, consider infusing your garlic oil with dried oregano, basil, or red pepper flakes. And if you want to switch up the cheese game, try fontina, taleggio, or even a little gorgonzola for a bold twist.

For those watching lactose, go for part-skim or lactose-free ricotta. Parmesan is already low in lactose, but Pecorino Romano makes a great, sharp-tasting substitute if needed.

Make-Ahead Tips

White pizza is surprisingly make-ahead friendly if you know how to plan it right. Start by prepping your dough a day or two ahead—whether it’s homemade or store-bought, just wrap it tightly in plastic or a zip-top bag and let it chill in the fridge. When you’re ready to use it, take it out in time to reach room temperature so it rolls easily.

Next, get your garlic oil out of the way. This can be made up to three days ahead and kept in the fridge. Just warm it up slightly when you need to use it so it’s easy to brush onto the dough.

If you’re planning to shred your own cheese or mix your ricotta ahead of time, go for it. Store each cheese in its own container, and you can even season the ricotta in advance. That cuts down on your prep work come pizza time.

You can also assemble the entire pizza—minus the fresh herbs—ahead of time. Lay it out on a tray, cover it with plastic wrap, and refrigerate for up to 12 hours. When you’re ready to bake, just pop it into the oven and maybe tack on an extra minute or two if it’s going in cold.

With all that done ahead, you’re basically ten minutes away from cheesy, garlicky bliss whenever the mood strikes.

Storage Instructions

If you somehow end up with leftovers (who even are you?), storing your white pizza is easy. Let the slices cool completely before wrapping them in foil or placing them in an airtight container. They’ll keep in the fridge for up to 4 days.

When you’re ready to reheat, skip the microwave unless you like your pizza rubbery. Instead, reheat slices in a skillet over medium heat for about 3–5 minutes or until the bottom crisps up and the cheese is gooey again. You can also pop it in a 375°F oven for 5–7 minutes. Add a little foil on top if you want to avoid browning the cheese too much.

And yes, white pizza does freeze. Wrap individual slices in plastic wrap, then foil, and store them in a freezer bag. They’ll last about a month. Just thaw overnight in the fridge before reheating like a champ.

FAQ

Can I use premade pizza crust for this recipe?
Absolutely. If you’re in a time crunch, pre-baked crusts work just fine. Just follow the topping steps and bake until everything’s melty and golden.

What other cheese combos work well on white pizza?
Besides the classic trio here, try provolone, fontina, or goat cheese for different flavor vibes. Just don’t overload it, or you’ll end up with a cheese puddle.

Can I make this pizza without ricotta?
Yep! While ricotta gives it that creamy base, you can sub in cream cheese, Greek yogurt, or even a thin béchamel sauce.

Why is my crust soggy?
You probably used too much cheese or oil. Or maybe your oven wasn’t hot enough. Crank it to 500°F and keep your layers light.

Is white pizza supposed to have sauce?
Not really. The garlic oil acts as the “sauce,” giving flavor and moisture without drowning the dough.

Nutritional Information

This is a rough estimate for one serving (assuming 4 servings per 12-inch pizza):

Calories: 280
Protein: 11g
Carbohydrates: 28g
Fat: 14g
Saturated Fat: 6g
Fiber: 1g
Sugar: 2g
Sodium: 480mg

Nutritional values can vary depending on the specific brands and ingredients used.

Final Thoughts

So, white pizza. It’s simple, it’s elegant, and it’s packed with flavor that hits different—no tomato sauce needed. Whether you’re serving it up at a cozy dinner for two or slicing it into squares for a party snack, this pie brings the kind of low-effort, high-reward magic we all need.

The garlicky base, the creamy ricotta clouds, that molten cheese stretch—come on. This is your sign to skip the red sauce and go white for the night. Try it once and I promise, your pizza game will never be the same again.