Know what’s on your plate
Pizza sauce
Calories & nutrition facts
canned, ready-to-serve
Nutrition facts
Per 100 g% DV- Calories 54 kcal —
- Protein 2.2 g 4%
- Carbohydrate 6.7 g 2%
- Fat 1.2 g 1%
- Saturated fat 0.5 g 2%
- Fibre 2 g 7%
- Sugars 3.8 g —
- Sodium 348 mg 15%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 11.3 mg 13%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 1.4 mg 9%
- Pantothenic acid (B5) 0.37 mg 7%
- Vitamin B6 0.14 mg 8%
- Folate (B9) 10 µg 3%
- Vitamin B12 0.02 µg 1%
Minerals
- Calcium 54 mg 4%
- Iron 0.9 mg 5%
- Magnesium 21 mg 5%
- Phosphorus 50 mg 4%
- Potassium 354 mg 8%
- Zinc 0.25 mg 2%
- Copper 0.14 mg 15%
- Manganese 0.22 mg 10%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 54 | 2.2 g | 6.7 g | 1.2 g |
| 1 × cup | 63 g | 34 | 1.4 g | 4.2 g | 0.7 g |
| 2 × cup | 126 g | 68 | 2.7 g | 8.4 g | 1.4 g |
| ½ × cup | 31.5 g | 17 | 0.7 g | 2.1 g | 0.4 g |
| 3 × cup | 189 g | 102 | 4.1 g | 13 g | 2.2 g |
| 4 × cup | 252 g | 136 | 5.5 g | 17 g | 2.9 g |
Similar foods
- Tomato sauce for pizzacanned49 kcal / 100 g
- Salsa sauceready-to-serve29 kcal / 100 g
- Tomato saucecanned24 kcal / 100 g
- Cheese sauceready-to-serve174 kcal / 100 g
- Pesto sauceready-to-serve, refrigerated418 kcal / 100 g
- Hot pepper sauceready-to-serve, pepper or hot11 kcal / 100 g
- Barbecue sauceready-to-serve172 kcal / 100 g
- Steak saucetomato based, ready-to-serve95 kcal / 100 g
- Fish sauceready-to-serve35 kcal / 100 g
- Hot chili pepper saucemature red, canned21 kcal / 100 g
Questions about Pizza sauce
How much pizza sauce should you use on a pizza?
Spread a thin layer over the dough: roughly 2–3 tablespoons for a 25 cm pizza is usually enough. Too much makes the centre soggy, especially if the sauce is watery.
Do you cook pizza sauce before putting it on the dough?
Usually not: spread it straight from the jar or use a cooled homemade sauce, then bake the pizza with its toppings. If the sauce is thin, simmer it uncovered for 10–15 minutes first to evaporate excess water.
How do you make pizza sauce from tinned tomatoes?
Crush or blend peeled tomatoes with garlic, dried oregano, a little salt and a drizzle of olive oil. For a fresh-tasting sauce, use it uncooked; for a thicker, deeper flavour, simmer it gently for 15–20 minutes.
Can you use pasta sauce instead of pizza sauce?
Yes, but pasta sauce is often thinner, so drain or simmer it briefly before spreading it on dough. Use a light coating to keep the crust from turning soggy.
What toppings go well with pizza sauce?
Mozzarella, mushrooms, peppers, olives and basil are classic partners; it also works with anchovies, artichokes or cooked sausage. Add watery vegetables sparingly, or cook them first, so they do not release excess moisture as the pizza bakes.
How should you store leftover pizza sauce?
Refrigerate leftover sauce promptly in a clean, covered container and use it within 3–4 days. Freeze portions you will not use in that time; thaw them in the fridge and stir well before spreading.
Can you use tomato purée instead of pizza sauce?
You can, but tomato purée is much more concentrated and can taste sharp straight from the tube. Thin it with a little water and season with olive oil, oregano and garlic before spreading a very light layer.
Is pizza sauce the same as tomato sauce?
Not necessarily: pizza sauce is usually tomato-based and seasoned with herbs such as oregano and basil, while plain tomato sauce can be milder and thinner. The names are not standardised, so check the texture and seasoning before using it on dough.
Source: USDA FoodData Central 172880 · per 100 g · carbohydrate per EU label, fibre excluded
