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Homemade Marinara with Pizza

  • Prep Time: 25 mins.
  • Cook Time: 1 hour 20 mins.
  • Total Time: 1 hour 45 mins.
  • Yield: about 1 1/2 cups
Move over canned pizza sauce, we're making our own! This recipe is the perfect way to use up some of your extra farmers market tomatoes and have fresh marinara sauce all summer long and beyond. 


For the Marinara: 
6-8 Roma tomatoes* 
2 tbsp extra virgin olive oil  
½ tsp salt 
½ tsp dried oregano 
For the Crust: 
2 tbsp apple cider vinegar 
2 tbsp olive oil  
6 tbsp water 
Fresh mozzarella 
Fresh Basil 


BLEND Roma tomatoes, olive oil, salt, and dried oregano with a blender, food processor, or immersion blender until it turns into a liquid. 
POUR the contents into a medium-sized saucepan, turn to high heat, and bring to a boil.  
BOIL for 5 minutes, then reduce heat to low and simmer for 45 minutes. 
STRAIN the sauce through a fine-mesh sieve if it still contains some liquid. 
PREHEAT oven to 350 F. Line a large baking sheet with parchment paper. 
WHISK apple cider vinegar, oil, and water in a large bowl. Add Simple Mills Almond Flour Pizza Dough. Stir until a dough forms.  
PLACE on the parchment-lined baking sheet. Flatten out the dough and form a circle and bake for 15 minutes.  
TOP with fresh marinara sauce, fresh mozzarella, and fresh basil.  
BAKE for an aditional 15-20 more minutes. 


*If you don’t have fresh Roma tomatoes on hand, you can use one 28 oz can of whole peeled tomatoes instead. Follow the directions the same just leave out straining the sauce.