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I know someone that can't eat citrus foods or foods with high acidity so when it comes to pizza this means having it with no tomato based sauces. So far this means having ranch or an Alfredo-type sauce, or worse yet no sauce! Aside from these can anyone suggest any other alternatives we can try?

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I feel a bit daft asking, but how is a tomato a citrus food? Is there some terminology I'm not aware of? –  Carmi Sep 12 '10 at 14:21
    
@Carmi Maybe it's the acidic nature of it. –  ceejayoz Sep 12 '10 at 15:16
    
Sure, you can use any alternative you like, but it's no longer real pizza then! –  Noldorin Sep 25 '10 at 21:56
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@Noldorin - Pizza is not defined by having tomato sauce. Pizza Bianca for example specifically does NOT include tomatoes. –  Allison Jan 26 '11 at 17:52
    
@Allison: Originally, it only had tomato sauce, and no cheese. The Pizza Napolitan is the original form of pizza, and was made as such. I'm sure many other Italians can agree with me on this. Undoubtedly, Americans and other Non-Italians will bastardise the food at some point, but they're taking liberty in calling it 'pizza' then. –  Noldorin Jan 26 '11 at 18:07

10 Answers 10

Suggestions I have would be a basil pesto sauce, bbq, or a sweet chili sauce. I have not tried this, but rather than ranch, I wonder if you could do something with caesar?

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Shrimp and pesto or salmon and pesto pizza with a combination of a mozzarella cheese and some parmesan - delicious! –  justkt Sep 25 '10 at 12:16

Yes! Take 1 cup slice onion, 1/2 cup butternut squash, peeled and sliced very thin. Put onion and squash in a roasting pan, add some rosemary, salt and pepper, toss with 2 tablespoons olive oil, and bake for about 20 minutes at 400 F. Brush your crust with olive oil. Put squash mixture on top, sprinkle a bunch of parmesan or asiago cheese over, then bake at 450 for about 10 minutes. Not sure what crust you use...but this is truly delicious!

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You can put a layer of mozzarella cheese (like in margherita, but without tomato sauce) it gives a good, juicy texture and it's a really good ground. Add various toppings:

  • Bits of sausages and/or mushrooms
  • salad and seafood
  • Various cheeses
  • sliced eggplant, zucchini, onions
  • ham and potatoes
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the easiest best replacement for me is a nice bianco sauce

pound few cloves garlic, 2 tbsp olive oil, salt & pepper in mortar & pestle add white wine and mix til homogenised

done!

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You don't need sauce at all. Infuse some olive oil with garlic and let it cool down. Use it as your base, you can perhaps integrate fresh thyme, oregano, basil, or sage with your oil infusion depending on what your toppings might be

my favorite pizza is dough + olive oil (infused with garlic) + chicken + provolone + blue cheese + roasted red peppers

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You may need to rethink your idea of pizza as something that needs tomato sauce, or sauce at all. Imagine it as an open sandwhich freshly baked. You can put tomato or any other juicy thing to contribute moist.

Avoiding tomato will allow you to add some flavours that tomato sauce usually masks. If you like the pineapple-ham combo, it tastes better without tomato, IMHO.

A few of my favourite pizzas:

  • Slightly fried salmon (fry the chunks until they don't look raw), goat cheese and mozzarella. Add some olives after baking.
  • Caramelized onions, mushrooms, ham, goat cheese and mozzarella.
  • Stir fried asparagous and fresh mozzarella. Add some olive oil and manchego cheese grated after baking.
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Those all sound really good. I'm going to have to try making them. –  Taeraresh Sep 14 '10 at 15:52
    
carmelized onions and sauted mushrooms really help to keep an otherwise sauce-less pizza from getting to dry. As does melted goat cheese. –  Joe Sep 25 '10 at 7:52
    
Carmelized onions, manchego, and something green/bitter. Like blanched broccolini, kai lan, broccoli rabe, stinging nettles, or asparagus. –  Steve Aug 5 '12 at 3:40

You could make it a la Tarte Flambée, and use crème fraîche with some nutmeg, salt and pepper... :-)

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be aware that Emmental goes really well with that as a cheese topping. :-) –  Malene Aug 4 '12 at 17:41

Pizza does not need a sauce, but most Americans are accustomed to eating pizzas with sauce covered bases. There are a variety of sauces that could be used in lieu of tomato based sauces, some of them people would accept readily while others might take a leap of faith... Basically any sauce can be used on pizza as long as you pair it with toppings that work with them.

More "Traditional" sauces:

  • Alfredo or other cream-based sauces
  • Pestos (There are many variation of pesto, not just basil)
  • Romesco
  • Olive oil (plain or herb infused)
  • Roasted garlic puree

"Modern" sauces:

  • Caramelized onions (with or without a splash of Balsamic to brighten the flavor)
  • Balsamic reduction (cooking down Balsamic vinegar makes it less acidic)
  • Ranch or other salad dressings like Blue Cheese or Caesar
  • Moles or Green salsa for Tex Mex flavor combinations
  • BBQ (this may not apply for the OP because it can be tomato based and acidic)
  • Butternut squash, carrot, or pumpkin puree
  • Hoisin, Curry, or Thai peanut sauce for Asian flavor profiles
  • Fig puree (great with bacon!)
  • Tapenades
  • French "Mother Sauces" and their derivatives
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Equal parts unprepared canned Mushroom soup mixed with sour cream and optional hot sauce to taste. I top this with diced up boiled perogies, mushrooms and bacon.

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When I make homemade pizza I use this no-tomato sauce. Please note, beets will discolor as you cook them so while the sauce itself is nice and red, once you bake the pizza it may be a bit browner. (You may want to remove the sauce from the heat before adding the beets and don't cook them for the additional 5 minutes, then allow it to finish cooking while baking in the oven on the pizza.) You can see a photo of the baked sauce here.

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