Creamy Roasted Garlic White Pizza Pie Recipe – Best Homemade Herb Crust

Warm, bubbling cheese with golden roasted garlic and a sprinkle of fragrant herbs—just thinking about this creamy roasted garlic and herb white pizza pie makes my mouth water. The moment you pull it from the oven, the cheesy aroma hits you, mixing with the earthy scent of fresh basil and rosemary. Honestly, I first tried making a white pizza pie because I ran out of tomato sauce on pizza night (classic, right?), and now it’s a family favorite we crave more often than the classic red.

If you’ve ever wanted to create a pizzeria-worthy pizza at home, this is the one. The creamy garlic sauce is the secret—so velvety and rich, it clings to every bite. The herb-infused crust is my twist, and it’s worth the extra step. I’ve tested this creamy roasted garlic white pizza pie recipe at least a dozen times, and every time, someone asks for seconds. Whether you’re a cheese lover, garlic fanatic, or just someone who wants to up their pizza game, you’re in for a treat. This pizza is comforting and fancy at the same time—great for family dinners, cozy movie nights, or impressing guests at a weekend get-together.

As someone who’s obsessed with homemade dough and a good cheese pull, I promise this recipe is approachable—no fancy equipment, no hard-to-find ingredients. I’ll walk you through each step, share some kitchen stories, and sprinkle in all my best tips (including how to avoid soggy pizza middles, because, let’s face it, nobody likes that). Let’s get baking!

Why You’ll Love This Creamy Roasted Garlic and Herb White Pizza Pie

• Quick & Easy: Ready in under 90 minutes (including dough rise time)—perfect for spontaneous pizza cravings or weeknight dinners.
• Simple Ingredients: No need for special shopping trips. Everything is a pantry staple or easy to grab at any grocery store.
• Perfect for Any Occasion: It’s a showstopper for parties, simple enough for family pizza night, and feels special enough for date night at home.
• Crowd-Pleaser: Kids love the cheesy goodness, adults appreciate the sophisticated garlic-herb combo. There are never leftovers in my house!
• Unbelievably Delicious: The creamy garlic sauce is both rich and mellow, the cheese is gooey, and the herb crust adds a fragrant crunch that’s seriously addictive.

What makes this creamy roasted garlic white pizza pie stand out? For starters, roasting the garlic mellows the flavor and adds a subtle sweetness, which blends perfectly with the creamy ricotta and mozzarella. I blend the sauce until silky smooth, and trust me, it feels gourmet but comes together with ease. The homemade herb crust—packed with chopped fresh basil, rosemary, and a dash of black pepper—brings everything together. It’s not just pizza; it’s comfort food with a little flair.

If you’re tired of the same old tomato-based pizza, this white pizza is like a breath of fresh air. It’s cozy, satisfying, and has that wow factor when you slice into it. Plus, you can make it ahead, tweak the toppings, and even freeze leftovers (though that rarely happens). I’ve made this for potlucks, sleepovers, and solo self-care nights—it never disappoints. Close your eyes, take that first bite, and you’ll see why this recipe is my go-to for creamy roasted garlic and herb white pizza pie.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that satisfying, creamy texture—no fuss, just good food. Most of what you need is probably already in your kitchen, and if not, you’ll find easy swaps and suggestions for making it work with what you have.

• For the Herb Crust:
  • 2 ½ cups (320g) bread flour (or all-purpose flour for a lighter texture)
  • 1 packet (2 ¼ tsp/7g) instant yeast
  • 1 cup (240ml) warm water (about 110°F/43°C)
  • 2 tbsp olive oil, plus more for brushing
  • 1 tsp sugar
  • ¾ tsp salt
  • 1 tbsp chopped fresh basil (or 2 tsp dried)
  • 1 tbsp chopped fresh rosemary (or 2 tsp dried)
  • ½ tsp cracked black pepper
• For the Creamy Roasted Garlic White Sauce:
  • 1 large head garlic
  • 2 tbsp olive oil
  • 1 cup (250g) ricotta cheese (whole milk for creaminess)
  • ½ cup (120ml) heavy cream (or half-and-half for lighter sauce)
  • ½ cup (60g) grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • Pinch of nutmeg (optional, but adds warmth)
• For the Toppings:
  • 1 ½ cups (170g) shredded mozzarella cheese (low-moisture works best—no soggy crust!)
  • ½ cup (60g) shredded provolone (or more mozzarella, if you prefer)
  • ¼ cup (25g) crumbled feta or goat cheese (for tang)
  • 2 tbsp chopped fresh parsley or chives
  • Red pepper flakes, to taste (optional, for a little kick)
• Optional Add-Ons:
  • Sliced mushrooms, sautéed
  • Baby spinach leaves
  • Caramelized onions
  • Thinly sliced artichoke hearts

Ingredient Notes: I always use King Arthur bread flour—it gives the crust a chewy, bakery-style bite. For cheese, BelGioioso ricotta is my pick for creaminess. If you’re dairy-free, swap in plant-based ricotta and mozzarella. You can use dried herbs in a pinch, but fresh herbs bring a pop of flavor that’s worth the extra minute of chopping. If you want gluten-free, use a 1:1 gluten-free flour blend for the crust (Bob’s Red Mill is reliable!).

For the garlic, choose a large, firm head—no soft spots. Roasting transforms it into a sweet, spreadable paste. And honestly, don’t skip the nutmeg in the sauce; it’s subtle but makes everything taste a little more “pizza shop.” If you’re feeling adventurous, toss in some chopped sun-dried tomatoes or a handful of arugula right before baking. This recipe is flexible, so make it your own!

Equipment Needed

• Large mixing bowl (for dough)
• Measuring cups and spoons (accuracy matters for dough!)
• Wooden spoon or dough hook (stand mixer optional)
• Rolling pin (or use a clean wine bottle—been there!)
• Baking sheet or pizza stone (pizza stone gives crispier crust, but a heavy sheet works fine)
• Parchment paper (for easy transfer and cleanup)
• Small saucepan (for roasting garlic in olive oil)
• Food processor or blender (for a super-smooth garlic sauce, but you can mash by hand if you prefer rustic texture)
• Oven mitts (trust me, you’ll want them)
• Pizza cutter or sharp chef’s knife

If you don’t have a pizza stone, try inverting a heavy-duty baking sheet and preheating it—works almost as well. I’ve used everything from rolling pins to empty glass bottles to flatten pizza dough, and as long as it’s clean and sturdy, you’re good. For a food processor, I use a basic Cuisinart—nothing fancy. If you want to keep your pizza stone in top shape, avoid soap—just scrape off any bits and rinse with hot water. On a budget? Dollar store parchment paper is honestly a lifesaver for easy cleanup.

Preparation Method

1. Roast the Garlic (Prep time: 10 min, Cook time: 30 min)
   Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with 2 tbsp olive oil, wrap in foil, and roast for 30 minutes until golden and soft. The kitchen will smell amazing! Let it cool before squeezing out the cloves.
2. Make the Dough (Prep time: 15 min, Rise time: 40 min)
   In a large bowl, combine 1 cup (240ml) warm water, 1 tsp sugar, and yeast. Let sit for 5 minutes until foamy. Add flour, salt, olive oil, basil, rosemary, and black pepper. Stir, then knead by hand for 8 minutes (or use a stand mixer with dough hook for 5 minutes) until smooth and elastic. If sticky, add 1 tbsp flour at a time. Cover and let rise in a warm place for 40 minutes, until doubled in size.
3. Make the Creamy Roasted Garlic Sauce (Prep time: 10 min)
   In a food processor, blend roasted garlic cloves, ricotta, heavy cream, Parmesan, salt, pepper, and nutmeg until smooth. If you don’t have a processor, mash garlic with a fork and stir vigorously. The sauce should be thick but spreadable.
4. Shape the Dough (Prep time: 8 min)
   Dust a clean work surface with flour. Punch down dough, turn out, and roll into a 12-inch (30cm) circle. Transfer to parchment-lined baking sheet or preheated pizza stone. Brush edges lightly with olive oil for color.
5. Assemble the Pizza (Prep time: 7 min)
   Spread the creamy roasted garlic sauce over the dough, leaving a 1-inch (2.5cm) border. Sprinkle mozzarella, provolone, and feta evenly over sauce. Top with parsley, chives, and any optional veggies. Add red pepper flakes if you like heat.
6. Bake (Cook time: 18-22 min)
   Transfer pizza to oven and bake at 400°F (200°C) for 18-22 minutes, until cheese is bubbling and crust is golden. Rotate halfway for even browning. If edges brown too fast, tent lightly with foil.
7. Cool & Slice (Prep time: 5 min)
   Remove pizza from oven and let sit for 5 minutes (the cheese sets a bit—trust me, it’s worth it!). Slice with pizza cutter. Sprinkle with more fresh herbs if desired.

Troubleshooting: If dough feels tough, let it rest covered for 10 minutes—sometimes gluten just needs to chill. Sauce too thick? Add a splash of cream. If bottom isn’t crisp, bake directly on pizza stone for last 5 minutes. I always check for golden brown, bubbly cheese as my cue for doneness. If your pizza looks pale, leave it in another 2 minutes—oven temps can vary!

Cooking Tips & Techniques

• Roasting Garlic Right: Don’t rush it! Under-roasted garlic tastes sharp. When it’s done, it should be soft, caramelized, and almost buttery. I’ve tried shortcuts and regretted it every time.
• Dough Consistency: Wetter dough means softer crust, but too sticky is hard to handle. Add flour slowly and knead until just tacky—if you overwork, the crust gets tough.
• Layering Cheese: Always put mozzarella first, then provolone or feta. Feta on top gets lovely golden spots. Sometimes I sprinkle a little extra Parmesan on the edges for a cheesy crust.
• Timing Matters: Start roasting the garlic while the dough rises—it saves time and keeps things moving. I set a timer for each step (because, honestly, it’s easy to get distracted).
• Multitasking: Clean as you go! While dough rises and garlic roasts, prep cheese and herbs. Keeps the kitchen from looking like a tornado hit it.
• Prevent Soggy Pizza: Use low-moisture mozzarella and avoid overloading with sauce. If you love lots of veggies, sauté or drain them first.
• Personal Lessons Learned: One time I used too much cream in the sauce—it ran off the crust and burned. Stick to thick sauce for best results. If your edges aren’t browning, try a higher rack in the oven for the last 5 minutes.
• Consistency: Use the same oven temperature each time, and rotate the pizza halfway through baking. That’s my trick for an evenly golden crust every time.

Experience has taught me that pizza is forgiving, but a few small tweaks make a big difference. If you ever end up with undercooked centers, baking longer at a lower temp helps. And don’t be afraid to experiment—after a few tries, you’ll find your own perfect creamy roasted garlic white pizza pie routine!

Variations & Adaptations

• Gluten-Free Option: Replace bread flour with a 1:1 gluten-free blend and add ½ tsp xanthan gum. The crust is a bit more delicate, but still chewy and tasty.
• Dairy-Free Version: Use dairy-free ricotta (like Kite Hill), coconut cream, and vegan mozzarella. Swap Parmesan for nutritional yeast for a cheesy flavor.
• Seasonal Twist: In summer, top with fresh cherry tomatoes and arugula after baking. In fall, roasted butternut squash and sage are amazing.
• Flavor Customization: Add sautéed mushrooms, caramelized onions, or roasted red peppers for extra depth. For extra spice, toss jalapeño slices on top.
• Cooking Method: Try grilling the pizza on a well-oiled grill for a smoky flavor. Use indirect heat and watch closely—grilled pizza cooks fast!
• Allergen Substitutions: Nut allergy? Skip almond-based cheeses. Soy-free? Use coconut or oat-based dairy alternatives.

One personal favorite: I sometimes add a swirl of pesto across the top before baking for a burst of herbal flavor. Another time, I folded the cheese into the crust for a stuffed edge—messy, but absolutely delicious. This creamy roasted garlic and herb white pizza pie is made to be customized, so don’t be shy with your favorite flavors!

Serving & Storage Suggestions

Serve the creamy roasted garlic and herb white pizza pie hot, straight from the oven—the cheese is oozy and the crust crisp. Slice into wedges and sprinkle with extra parsley or a drizzle of olive oil. For presentation, I like to serve on a wooden board with a bowl of mixed greens or a simple tomato salad.

This pizza pairs perfectly with sparkling lemonade or a crisp white wine. If you’re hosting, add marinated olives or roasted veggies on the side. The garlic and cheese flavors are bold, so keep sides light and fresh.

To store leftovers, wrap slices tightly in foil and keep in the fridge for up to 3 days. For longer storage, freeze individual slices on a baking sheet, then transfer to freezer bags. Reheat in the oven at 350°F (175°C) for 8-10 minutes—microwaving works in a pinch, but oven reheating keeps the crust crispy.

Honestly, the flavors deepen overnight—garlic and herbs infuse the cheese. So if you have leftovers, they’re even better the next day. Just don’t expect them to last long!

Nutritional Information & Benefits

This creamy roasted garlic and herb white pizza pie delivers about 320 calories per slice (based on 8 slices), with 14g protein, 15g fat, and 34g carbs. It’s packed with calcium and vitamin A from the cheese, and the garlic is great for immune support.

Using fresh herbs adds antioxidants and flavor without extra calories. The crust is hearty but not heavy, and you can lighten things up by using half-and-half instead of cream or opting for low-fat cheeses. For gluten-free or dairy-free diets, see the adaptations above. Allergens to watch for: wheat, dairy, and possible nuts in some cheese brands.

Personally, I love that this pizza feels indulgent but still offers wholesome ingredients. The garlic is mellow and easy to digest, and the protein from ricotta and mozzarella keeps you full. It’s real comfort food, but with balance.

Conclusion

There’s a reason this creamy roasted garlic and herb white pizza pie is always the first thing gone at my table. It’s rich, cheesy, and loaded with flavor—yet surprisingly easy to make. Whether you’re a pizza newbie or a dough pro, you’ll find this recipe rewarding and customizable.

I love this pizza because it brings people together—everyone finds their favorite slice, and you can tailor it to suit any taste or dietary need. If you’re craving a twist on classic pizza, give this recipe a shot. Leave a comment if you try it, share your own variations, or tag me with your creations on social media. Let’s keep the pizza party going!

So, roll up your sleeves, grab some garlic, and get ready to bake the best homemade herb crust pizza you’ve ever tasted. You got this!

FAQs

Can I make the creamy roasted garlic white pizza pie ahead of time?

Yes! You can prep the dough and sauce up to 24 hours in advance. Store the dough in the fridge and let it come to room temp before shaping. Sauce keeps well in an airtight container.

What is a white pizza pie?

White pizza pie skips traditional tomato sauce and uses a creamy, cheesy base—here, it’s roasted garlic ricotta sauce for richness and flavor.

How do I keep my pizza crust from getting soggy?

Use low-moisture mozzarella, don’t overload the sauce, and bake directly on a hot pizza stone or baking sheet for the last few minutes.

Can I use store-bought dough?

Absolutely! Store-bought dough works in a pinch; just bring it to room temp and add the herbs before rolling it out for that homemade flavor.

Is this pizza suitable for vegetarians?

Yes, all ingredients are vegetarian-friendly. Just double-check cheese labels for animal rennet if you follow a strict vegetarian diet.

Print