oregano Archives - The Paleo Network

When it comes to making a truly satisfying Paleo pizza, the sauce is every bit as important as the base and toppings. A well-balanced sauce ties everything together, delivering bold, rich flavour in every bite. This Paleo pizza sauce recipe uses fresh, wholesome ingredients and skips the unnecessary additives found in most store-bought options.

Whether you're hosting a Friday night pizza party or batch-prepping for the freezer, this simple yet flavour-packed tomato sauce will quickly become a staple in your kitchen. Once you’ve made it yourself, you’ll never want to go back to bottled versions again.

With just a few everyday ingredients—like onion, garlic, tomato paste, and dried herbs—you can whip up a pizza sauce that’s full of natural goodness. There’s no refined sugar, no preservatives, and absolutely no grains, making it a perfect match for a Paleo lifestyle.

Paleo pizza sauce recipe tomato basil oregano

Print Recipe

5 from 1 vote

Recipe: Pizza Sauce

Discover the perfect paleo pizza sauce recipe with onion, garlic, oregano, and basil. Easy to make and a great base for any paleo pizza!

Prep Time6

Total Time6

Course: Condiments, Sauces

Cuisine: Italian, Paleo

Keyword: Easy Pizza Sauce, Gluten-Free Pizza Sauce, Homemade Pizza Sauce, Paleo Pizza Sauce

Servings: 4 Serves

Calories: 50kcal

Cost: $5

Equipment

Whisk
Mixing bowl

Ingredients

200 g tomato paste
250 ml water
1 teaspoon sea salt
½ teaspoon black pepper
2 ½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil

Instructions

Combine Ingredients: In a mixing bowl, combine the tomato paste, water, sea salt, black pepper, onion powder, garlic powder, oregano, and basil.
Mix Thoroughly: Use a whisk to mix the ingredients together thoroughly until well combined.
Prepare for Use: Spoon the pizza sauce out onto the pizza bases as required.
Optional Cooking: You don't need to cook the pizza sauce, as you'll be cooking it with the pizza. However, if you prefer a thicker sauce, heat and stir it until it thickens to your liking.

Why Homemade Paleo Pizza Sauce?

Many store-bought pizza sauces are full of hidden sugars, oils, and thickeners that don’t align with Paleo principles. When you make your own sauce, you have complete control over every ingredient. This is especially important if you're following a strict Paleo diet or trying to avoid processed foods.

This recipe celebrates simplicity. It’s proof that you don’t need artificial ingredients to achieve a rich, savoury tomato flavour. You’ll get all the depth you need from naturally sweet tomatoes, aromatic herbs, and fresh garlic and onion.

Ingredients Breakdown

Let’s take a closer look at what goes into this Paleo pizza sauce:

Tomato paste: Provides a rich, concentrated base. Be sure to choose one with no added sugar or preservatives.
Onion: Adds a subtle sweetness and complexity. You can grate it or finely chop it, depending on your preferred texture.
Garlic: Essential for that unmistakable Italian-style flavour. Use fresh cloves for the best taste.
Oregano and basil: These dried herbs are classic pizza seasoning staples. You can also add thyme or rosemary for variety.
Olive oil: Helps carry the flavours and gives the sauce a silky mouthfeel.
Salt and pepper: Essential for balancing the acidity of the tomatoes.

You don’t need to simmer the sauce if you're in a hurry, but cooking it briefly can enhance the flavours and help it thicken. If you like a chunkier sauce, you can add chopped fresh tomatoes or even a few sun-dried tomatoes for depth.

Pairing with a Paleo Pizza Base

Of course, the sauce is just one part of the pizza equation. To complete your meal, you'll need a reliable grain-free crust. Fortunately, I’ve created a recipe that ticks all the boxes. Find out how to make my grain-free Paleo pizza base here. It's firm enough to hold your toppings and has a satisfying chew—without any gluten or refined flour.

When paired with this pizza sauce, the combination makes for a truly wholesome pizza that’s free from dairy, grains, and sugar. It’s a brilliant example of how satisfying and flavourful Paleo cooking can be.

Customising Your Paleo Pizza Sauce

One of the best things about this recipe is how flexible it is. You can easily adjust the ingredients to suit your tastes or the toppings you're planning to use. Here are a few ideas to customise your sauce:

Add chilli flakes for a spicy kick
Stir in nutritional yeast for a hint of cheesy flavour
Include a splash of balsamic vinegar to bring out the sweetness of the tomatoes
Use smoked paprika for a subtle smoky undertone

If you’re making a Mediterranean-style pizza, try incorporating olives or capers into the sauce itself for added brininess. If you’re keeping it classic with meat and vegetables, a dash of rosemary or thyme can take the flavour up a notch.

Tips for Making the Best Sauce

Here are a few tips to make sure your Paleo pizza sauce turns out perfect every time:

Use the best-quality tomato paste you can find. It should be thick and deep red with no added sugar.
Don’t skip the olive oil. It helps carry the flavours and adds richness.
Taste as you go. Adjust the salt, pepper, and herbs to your liking.
Blend it if you prefer a smoother texture. You can use a stick blender or small food processor.

If you want a thicker sauce (especially helpful if you're using juicy toppings like mushrooms or zucchini), you can simmer it gently for 10–15 minutes before using. This will also concentrate the flavours and reduce excess moisture.

Paleo Pizza Sauce – Storage Tips

This pizza sauce is excellent for meal prep. Make a large batch and store it in small portions, so you always have some on hand. Here’s how:

Refrigerate: Store in an airtight container and use within 5–7 days.
Freeze: Portion into small containers or silicone trays. Once frozen, transfer to freezer bags. It will last for up to three months.

To thaw, simply place in the fridge overnight or defrost gently in a saucepan over low heat. You can also warm it in the microwave if you’re in a rush—just be sure to stir regularly to ensure even heating.

Choosing the Right Tomato Paste

Be selective with your tomato paste. Many commercial versions include sugar, citric acid, and even preservatives. Look for a product with one ingredient only—tomatoes. If possible, opt for organic brands to avoid pesticide residues.

Some pastes also include herbs or garlic. While this isn’t necessarily bad, it does limit your control over the final flavour. For the best results, choose a plain, unseasoned tomato paste and add your own herbs and spices.

Pizza Night, Reinvented

There's something so satisfying about making your own pizza from scratch—especially when every part of it aligns with your nutritional goals. Whether you’re sharing it with family or enjoying a quiet night in, this Paleo pizza sauce helps you enjoy comfort food without compromise.

Experiment with different topping combinations, or keep it simple with tomato, basil, and roasted capsicum. However you dress your pizza, this sauce provides the ideal base to let your ingredients shine.

Have You Tried This Recipe?

If you've given this Paleo pizza sauce a go, I’d love to hear about it. What did you pair it with? Did you add any extra herbs or spices? Your tips and tweaks might just inspire someone else to try a new version!

Drop your comments below or share your creations on social media—I always love seeing your Paleo pizza night successes.

When a recipe calls for a few fresh basil leaves, a bit or parsley or oregano, what do you do with the stems that get left behind?

If you've been throwing them away – STOP!

Use them whole

For big stems like rosemary, try adding them whole to sauces and soups, then removing them whole before serving.

Make a veggie broth

Keep a bag in the freezer and add stems as you use them. When the bag is full, it's time to make veggie stock!

Use them as herbs

In the conventional way – chop them up really finely and add them to your recipe

Use them as kebab skewers

This one takes a bit more preparation, but it you have big herb plants like rosemary, save the long stems. Wash them thoroughly, then freeze them. Use them frozen in the place of a wooden or metal skewer to have deliciously rosemary infused meat and veggies on your next barbecue!

Make herb infused olive oil

Simply add the stems in an airtight container with some olive oil and leave for a few days. Next time you use the oil, it will have a delicious herb-infused flavour.

Stuff with them

When you stuff a bird or fish, use the leftover herb stems. Remove before serving and the herbs will have infused into the meat/ fish perfectly.

Dry and Powder for Seasoning

If you’ve got a dehydrator or even just a sunny windowsill, you can dry leftover herb stems instead of binning them. Once dry, blitz them into a fine powder using a food processor or spice grinder. This DIY seasoning can be sprinkled onto meats, vegetables, or even blended into Paleo-friendly sauces and dressings. It's a great way to preserve flavour and reduce waste at the same time.

Use in Herbal Teas and Infusions

Many herb stems, like mint, lemon balm, thyme or basil, can be steeped in hot water to create light, refreshing teas. If you're feeling adventurous, try combining different herb stems to make your own custom blends. This is especially good if you're winding down in the evening and want a caffeine-free, natural drink. Just make sure to rinse the stems thoroughly beforehand.

Blend into Pestos and Sauces

While traditional pesto uses only the leaves, the stems of herbs like parsley and coriander are packed with just as much flavour. Try blending stems in with your usual pesto ingredients – you may even find the texture improves. The key is to blend well so they’re completely broken down, leaving no stringy bits behind.

Natural Food Wraps and Steamers

Large herb stems like lemongrass, bay, or rosemary can be used as a base for steaming fish or vegetables, acting as a rack to prevent sticking while also adding a subtle aroma. Similarly, soft, flexible stems from parsley or coriander can be used to tie up food bundles when steaming in parchment or foil, adding both function and flavour.

Add to Ferments

If you're into fermenting your own vegetables (think sauerkraut, kimchi or carrots), herb stems can be added to the jar to bring subtle extra flavour to your ferments. Dill stems work brilliantly with pickles, while thyme and oregano stems add a depth of flavour to brined vegetables. They also look visually interesting through the glass!

Repurpose into Natural Cleaners

This might sound odd, but some herb stems like mint, thyme, and rosemary have natural antibacterial properties. Steep the stems in white vinegar for a couple of weeks and strain. You’ll be left with a wonderfully fragrant, chemical-free household cleaner that’s perfect for wiping down kitchen benches.

Use in Ice Cubes for Cooking and Drinks

Add finely chopped herb stems into ice cube trays with water or olive oil and freeze. You can then toss them straight into a hot pan to begin a recipe, or drop into sparkling water for a subtly flavoured herbal drink. This method locks in the freshness and makes your next cooking session even easier.

Compost or Feed Your Plants

If none of the above ideas appeal, herb stems still have one final use: compost. Adding them to your compost pile or worm farm will contribute to rich, nutritious soil. If you’re growing herbs yourself, it’s a nice way to complete the cycle and keep your garden flourishing.

Why It Matters

Reducing food waste is one of the most powerful, practical steps you can take to live a more sustainable life. From a Paleo perspective, it also fits beautifully with the philosophy of making the most of natural resources, respecting food, and using whole ingredients in creative ways. Every time you repurpose an ingredient that would otherwise be discarded, you’re supporting not only your health, but also the environment.

What About Stems That Are Tough or Woody?

Not all stems are created equal. The tougher, woodier stems of herbs like rosemary and thyme are best suited to infusions, stocks, or as roasting aromatics. Trying to eat them raw or even finely chopped can leave a fibrous texture that’s not pleasant in most dishes. The trick is to match the use to the stem’s texture and intensity — if it’s soft, blend it. If it’s hard, infuse it.

A Note on Storage

If you’re not ready to use your stems straight away, don’t toss them. Wrap them in a damp paper towel and store them in a sealed container in the fridge for a few days. Alternatively, freeze them in a ziplock bag and pull them out as needed for stocks, teas, or marinades.

Final Thoughts

Herb stems are one of the most underappreciated parts of the plant. While many people instinctively discard them, there’s no reason they can’t be repurposed to enhance flavour, reduce waste, and save money. Whether you’re simmering a broth, blending a sauce, or cleaning your kitchen, there’s always a clever way to use those leftover stems. So next time you’re chopping herbs, pause before you compost — and give those stems a second life.

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Perfect Paleo Pizza Sauce from Scratch