gluten-free vegetarian

Ultimate Tomato Puree-Based Pizza Sauce


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Prep information

Prep time
5 minutes
Cook time
20 minutes
Recipe by
Michael at Lo-Dough

Nutritional information (per 40g portion)

15 kcal

A few store cupboard stand-bys can make a pretty special sauce!

If all you have around is a bit of puree and a few store cupboard ingredients, this is the sauce for you. We don't advise using tomato puree straight from the tube as a base sauce - it's a touch dry and will catch and burn. At a push, dilute it with water in a bowl before spreading on your low-carb pizza base. But if you have 20-30 minutes free and a few ingredients, try this - the taste is outstanding.


Serves 6
  • 1 tablespoon of extra-virgin olive oil
  • Half an onion, finely chopped
  • 1 medium clove garlic, crushed
  • 2 tablespoons of tomato puree
  • 1 tablespoon of white wine vinegar
  • A few drops of Worcester sauce/mushroom ketchup
  • A couple of drops of anchovy sauce/one or two anchovies
  • A pinch of oregano
  • A pinch of salt
  • 1 teaspoon of erythritol
  • 400ml of water
  • A few sprays of oil
  • Salt & pepper


  1. Soften the onion and garlic in the oil for around 10 minutes.
  2. Add all the other ingredients and simmer for approx. 20 minutes, until reduced slightly. Allow to cool.
  3. Blitz to a smooth sauce in a food processor.

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