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.
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.
Free From: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
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.
This tomato free pizza sauce is inspired by that trip to Italy, is packed with flavor and tastes almost like the tomato filled sauce. Made with a combo of a few different ingredients that you can pick up at your local store, this sauce is quick, easy, and super healthy! You will be surprised by how good this taste on pizza.
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.
Tomato Free Pizza Sauce Tips
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 2-3 per pizza and have just enough.
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.
To keep this pizza totally nightshade free, I made my crust using Krustez Gluten Free Flour blend. The recipe for that crust is coming soon! Obviously, if you can eat wheat, make a wheat pizza crust.
Want more pizza recipes? Check these out!
- 1 tbsp olive oil
- 1 onion, chopped
- 1 lbs carrots, peeled
- 1 beet, medium sized, peeled and chopped
- 3-4 garlic cloves
- 3 cups water
- 1 tbsp Italian seasoning blend
- 1 lemon, juiced
- Prep all your veggies. Place all ingredients up to lemon juice 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.