Quick Pizza Sauce
Cook time
Total time
This quick pizza sauce is SO delicious and no one will ever know that they're really eating "anchovy pizza!"
Serves: 2
  • 2 cups or 1-28 oz. can quality crushed tomatoes in juice (San Marzano tomatoes are the best!)
  • 3 Tbs. extra virgin olive oil
  • 5 garlic cloves, minced
  • 1 tsp. dried basil
  • ½ tsp. sugar
  • ¼ tsp. salt
  • ¼ tsp. crushed red pepper flakes
  • 2 anchovies (canned or jarred), minced (optional)
  1. Heat oil in a small saucepan over low-medium heat.
  2. Add the garlic and basil and sauté gently for about 30 seconds, or until the garlic releases its flavor.
  3. Add the tomato, salt, sugar and pepper flakes. Bring to a simmer and add the anchovies. Cook for 10 minutes or until slightly thickened.
  4. Using an immersion blender, blend sauce until smooth.
*Sauce should be spread to ¾ of an inch to the edge of the pizza crust. Just enough to lightly coat the dough, but you should be able to see through it.
**The sauce can last up to a week in the refrigerator. I like to freeze mine in ice cube trays for later use. It also tastes great on pasta!
Nutrition Information
Calories: 461 Fat: 42g Saturated fat: 6g Unsaturated fat: 35g Carbohydrates: 20g Sugar: 9g Sodium: 1313mg Fiber: 4g Protein: 6g Cholesterol: 7mg
Recipe by HealthNut Nation at http://www.healthnutnation.com/2014/01/15/paleo-pizza-crust/