Creamy White Pizza Sauce Without Cream

This is richer than tomato sauce but not as rich as alfredo sauce, and would be a great sauce for gourmet pizzas. I'm especially thinking of zucchini and mushroom toppings for this.

• Ready In: 16 mins
• Serves: 2
• Yields: 2 cups

Ingredients

• 1⁄3 cup all-purpose flour
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1⁄8 teaspoon paprika
• 1⁄8 teaspoon onion powder
• 2  cups 2% low-fat milk (whole milk works better but I use 2%)
• 1  tablespoon butter

Directions

1. Put the flour and spices into a saucepan. Gradually whisk in the milk until no lumps remain.
2. Heat and stir until boiling and thickened, about 10 minutes.
3. Stir in the butter until melted.
4. Will last up to a week refridgerated, but you can use it on pizza immediately and it does not last long in my house.