Not a fan of saucy pizza? This Sauceless Potato Jalapeño Pizza with garlic olive oil is the perfect, tomato sauce-free pizza. Thinly sliced potato layered over garlic olive oil is sure to win anyone over with this special tomato-free treat.

A sauceless pizza on a white cutting board next to three other pizzas.

For all my friends who don’t eat tomatoes or don’t enjoy a saucy pizza, this one is for you. It is easy to make, and you will want to keep a batch in your fridge for all your garlic bread cravings!

Ingredients & Substitutions

For this recipe, you will need pizza dough, mozzarella, olive oil, garlic, Yukon Gold potatoes, and jalapeños.

Ingredients for potato jalapeño pizza including mozzarella, pizza dough, and garlic.

How to Make This Pizza

Simply Blend 1/2 cup olive oil with the 4 cloves garlic in a blender or food processor.

It hardens if you keep it in the refrigerator, but still works great!

A yellow sauce in a clear blender.

Preheat the oven to 500F. In the meantime, get your pizza ready.

Putting potato, jalapeño, and cheese toppings on round pizza dough on a baking sheet.

If using a baking sheet: Lightly oil the baking sheet. Spread the dough by pressing from the center. Add the following: a layer of the garlic olive oil (on the crust, too), potato, jalapeño, and 1/4 of the cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple of minutes until the cheese is bubbly. Repeat for the other 3 pizzas.

If using a pizza peel: Flour the surface of your pizza peel so the dough doesn’t stick. Flour, then shape your dough, and place it on the pizza peel. Working quickly (so the dough doesn’t end up sticking) add the following: a layer of the garlic olive oil (on the crust, too), potato, jalapeño, and 1/4 of the cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple of minutes until the cheese is bubbly. Repeat for the other 3 pizzas.

A sliced sauceless pizza on a dark cutting board.

Equipment & Tips

You can use store-bought or any recipe for pizza dough in this recipe. Click here to read the dough recipe, all the tips & methods in detail.

  • Let your dough come to room temperature before using it for best results. I take mine out of the refrigerator one hour before using it.
  • Make your own pizza dough! Here is my favorite recipe for pizza dough. You don’t have to let it sit for the full 72 hours, but it tastes much better if you do.
  • My favorite is a ceramic mandoline for slicing the potato & jalapeño perfectly thin. The trick to the perfect pizza toppings is to use a mandolin to slice everything just the right thickness…and it saves so much chop time.
  • Use a baking steel to prevent a soggy pizza bottom. Here is a link to purchase one (an affiliate link opens in a new tab).
  • Here is a link to purchase the pizza peel (and cutter) that I love (affiliate link opens in new tab) to take the pizza on and off the baking steel with ease and cut it without the blade ever getting dull (no blade!).

More Delicious Pizza

I love making pizza at home, and here are some of my favorite combinations.

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Sauceless pizza on white board next to three other pizzas.
Author: Candice Walker

Sauceless Potato Jalapeño Pizza with Garlic Sauce

5 from 9 votes
Print Recipe Save
Not a fan of saucy pizza? This Sauceless Potato Jalapeño Pizza with garlic olive oil is the perfect, tomato-free pizza. Thinly sliced potato layered over garlic olive oil is sure to win anyone over with this special tomato-free treat.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main
Cuisine: American, Italian
Servings: 4
Calories: 1143kcal

Ingredients

  • 2 lbs. Pizza dough
  • 2 yukon gold potatoes sliced with a mandolin
  • 2 jalapeños sliced with a mandolin
  • 16 oz. mozzarella dried with paper towels
  • 4 cloves garlic peeled
  • 1/2 cup olive oil

Instructions

  • Preheat your oven to 500 degrees, preferably with a baking steel.
  • If using a baking sheet: Lightly oil the baking sheet. Spread the dough by pressing from the center. Add the following: a layer of the garlic olive oil (on the crust, too), potato, jalapeño, and 1/4 of the cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple minutes until the cheese is bubbly. Repeat for the other 3 pizzas.
  • If using a pizza peel: Flour the surface of your pizza peel so the dough doesn't stick. Flour, then shape your dough, and place it on the pizza peel. Working quickly (so the dough doesn't end up sticking) add the following: a layer of the garlic olive oil (on the crust, too), potato, jalapeño, and 1/4 of the cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple minutes until the cheese is bubbly. Repeat for the other 3 pizzas.

Notes

If you can plan 3 days in advance, make this 72-hour pizza dough. It’s easy, just takes time to sit and develop flavors. Makes 4 individual pizzas. Let your dough come to room temperature before using it for best results. I take mine out of the refrigerator one hour before using it.
If making focaccia pizza, similar to Roman-style pizza, you can use this Bon Appetit recipe for No-Knead Focaccia (link opens in new tab). Bake the focaccia for 20 minutes, then add the sauce and toppings, bake an additional 8-10 minutes, and finally, broil on high for 2 minutes to get the cheese bubbly.
Use a baking steel to prevent a soggy pizza bottom. Preheat your oven with the baking steel inside. Here is a link to purchase one (affiliate link opens in new tab).
You can bake the pizza on the baking steel directly, or placing a baking sheet on the steel. If you are new to making pizza and not very adventurous, I recommend using a baking sheet your first few times.
If you are baking directly on the baking steel, use a pizza peel to transfer the pizza in and out of the oven. Here is a link to purchase the pizza peel (and cutter) that I love (affiliate link opens in new tab). It has a thin lip, making it much easier to use.
My favorite, ceramic mandoline for slicing the potato & jalapeño perfectly thin. The trick to the perfect pizza toppings is to use a mandolin to slice everything just the right thickness…and it saves so much chop time.

Nutrition

Calories: 1143kcal | Carbohydrates: 112g | Protein: 43g | Fat: 59g | Saturated Fat: 20g | Cholesterol: 90mg | Sodium: 2352mg | Potassium: 116mg | Fiber: 4g | Sugar: 16g | Vitamin A: 842IU | Vitamin C: 9mg | Calcium: 578mg | Iron: 7mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

2 Comments

5 from 9 votes (8 ratings without comment)

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