Pizza Sauce

4.5 of 5 (15)
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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 12.1
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 73.0 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 0.6 g

View full nutritional breakdown of Pizza Sauce calories by ingredient
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This is a quick and easy, low fat, low sodium pizza sauce. This is a quick and easy, low fat, low sodium pizza sauce.
Number of Servings: 32


    28 oz can Italian style crushed tomatoes
    8 oz can tomato paste
    1 Tablespoon or to taste, Mrs Dash Italian blend seasoning or equivalent no sodium italian blend seasonings


Combine all ingredients. Use 1 cup for a 16 inch pizza. The rest can be stored in tupperware, frozen for later use or used as base for spaghetti sauce.

Serving size assumes that this is used for pizza and that there is sufficent sauce for 4, 16 inch pizzas and each pizza has 8 serviings.

Number of Servings: 32

Recipe submitted by SparkPeople user WILLDO01.

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Member Ratings For This Recipe

  • Incredible!
    Super easy to make! - 2/4/12

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  • Incredible!
    Very fast and easy to make. My kids just loved it. Thanks for sharing. - 1/27/11

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  • Incredible!
    I just made this b/c I didn't have Ragu... I'm so GLAD! This is awesome! I did use 1 Tbsp Italian Seasoning, and 1 Tbsp parrmesan herb seasoning... YUM! It's delicious. Thanks for sharing - 8/5/10

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  • Very Good
    I added an extra can of tomato paste for thickness, two tablespoons minced onion, and two cloves of garlic. Used with the SP recipe for low-fat upside down pizza. Kids loved it too, so will be using it on build-your-own mini pizzas as well. Very appreciative that it made enough for several meals. - 5/10/10

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  • Incredible!
    I substituted with what I had on hand, using plain diced tomatoes, the paste and added 2 Tbsp. Italian seasoning instead of Mrs. Dash. I whirled it at low speed in a blender before putting it on the crust. It tasted great and I loved that it made extra for the freezer. Thanks for a great recipe! - 3/12/10

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