cooking · Dinner · Gluten-Free · Plant Based Diet

Handcrafted Pizza Sauce

While reading through the new cookbook No Excuses Detox, I decided to make a double batch of Megan Gilmore’s Pizza Sauce.

If you are like me, commercial pizza sauce is an odd thing. It’s thick in an unnatural way. This has a great flavor, perfect texture and you could also use it as a marinara sauce. My recipe below is doubled from the book, I used half for pizza, half for a casserole. Less than an hour of cooking, and the house smelled fantastic.

Pizza Sauce (As adapted from page 186)


  • 2 Tbsp virgin coconut oil
  • 1 large onion, peeled and diced
  • 4 cloves garlic, minced
  • 2 28-ounce cans unsalted tomatoes (with basil if you can find)
  • 1 tsp fine sea salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Black pepper, to taste
  • 1 tsp balsamic vinegar


Heat a large pot over medium, add in coconut oil and onions. Saute for about 10 minutes, stirring often. Add in the garlic, cook for a minute more.

Meanwhile, puree the tomatoes in a mini food chopper or blender.

Add in tomatoes, salt, oregano, basil, vinegar and pepper. Bring sauce to a boil, turn down and let simmer for about 20 minutes, stirring often. You may need to have a lid on partway to avoid splattering.

Taste for salt.

Use as desired, or chill for later use. (Keeps for 4 days in refrigerator, 3 months in freezer)

FTC Disclaimer: We received a review copy of the book.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.