This tomato free pizza sauce is the perfect topper for your pizza night! Nightshade free, vegan, no sugar, gluten free, & nut free, this tomato free pizza sauce is suitable for the whole family.
Free From: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
When you ask me what my top three favorite foods in the whole world are, I will always reply: Pizza, pizza, and tacos. No joke, pizza gets two spots in my top three favorite foods. When I traveled to Italy, I was only too happy to consume pizza for lunch AND dinner. So, my love affair with pizza is a huge deal.
But when a family member had to give up nightshades to improve her health, I was thrown for a loop. Sure, we can do a white pizza with ricotta cheese and mushrooms, but there is something so wonderful about a red sauce on pizza.
Not to worry, I love solving food allergy problems and making foods that EVERYONE can enjoy.
What Are Nightshades
There are over 2,000 types of plants in the nightshade family and the majority of them are poisonous. However, foods like potatoes, tomatoes, peppers, and eggplants also fall into the night shade family.
Nightshades are a type of plant that produce certain compounds, specifically saponins and glycoalkaloids, that can make them difficult for people. These cause inflammation and can simulate an autoimmune response in the body, thinking that it is under attack when it isn’t.
Therefore, many people who are working on controlling part of their autoimmune illnesses though diet have found that eliminating nightshades results in huge improvements in their health.
To make this tomato free pizza sauce, you only need a few ingredients that you can easily pick up from your local grocery store! No weird or fancy ingredients here. This is the quick run down of what you’ll need:
- Red pepper (if can use)
- Olive oil
- Veggie Stock or Water
To make this sauce, start by prepping all your veggies. Roughly chop the beets, carrots, red pepper (if using), onion, and garlic. Toss it into a large cooking pot. Add the spices, lemon juice, and olive oil.
Cover the veggies with your veggie stock or water. Both taste amazing (I’ve tried both and might even slightly prefer just plain water).
Cook the veggies over a medium-low flame for about 45 minutes or until all the veggies are soft and easily pierced with a fork.
Carefully transfer the veggies and stock into a blender or food processor. Blend until the sauce is the consistency you like.
Add to pizza crust or freeze till you’re ready to use!
How to Store
This sauce can be used right away or kept in a container in the fridge and used within 3 days after making.
To store this sauce longer, I like to freeze them into ice cube trays. The shape allows for quick thaws that I can use anytime the pizza mood strikes me (which is about once a week!).
This makes a ton of sauce! You can save it in the fridge for up to a week, but I would recommending freezing it so you can have some sauce whenever you want. Something we do in my house is freeze them in ice cube trays! Then on pizza night, we pop out 4 sauce cubes per pizza, thaw them, and enjoy fresh sauce anytime.
If you are avoiding only tomatoes, I would recommend adding a roasted red pepper to this mix for an extra kick and more in keeping with Italian flavor themes. You could also add a ½ to full teaspoon of roasted red pepper flakes, depending on how spicy you like it.
It goes great on any kind of pizza you can imagine. Need a good pizza dough? Check out my Gluten Free Detroit Style pizza (nut + dairy free) or my Gluten Free Pizza Crust (top 9 free).
- mixing cups
- mixing spoons
- measuring cups
- measuring spoons
- cutting board
- blender / food processor
- 1 tbsp olive oil
- 1 onion, chopped
- 1 lbs carrots, peeled
- 1 beet, medium sized, peeled and chopped
- 1 red pepper optional
- 3-4 garlic cloves
- 3 cups veggie stock OR water
- 1 tbsp Italian seasoning blend
- 1 lemon, juiced
- Prep all your veggies. Place all ingredients in the pot and stir to combine. You want to make sure your veggies are just covered with water, so add more depending on size of your pot.
- Bring veggies to a boil over high flame. Once there, reduce flame to medium-low and let simmer for up to 45 minutes. You will know it is done when the beets are easily pierced with a fork and most of the liquid has evaporated. About 1 cup of liquid should remain.
- Carefully transfer your veggies to a blender. Add your lemon juice. To make sure your blender doesn't explode from the heat and pressure, don't place your blender lid on all the way and cover it with a towel so you don't get burned. Blend it till you reach your desired consistency. Taste for seasoning.
- Use right away on your pizza as you would any other red sauce. This keeps in the fridge for up to a week and in the freezer for up to 3 months.