http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30 Try it the other way - people like me who get no cheese, don't get a one topping discount, even though they are saving most of the cost of the pizza.&nbsp;&nbsp; I've even had places that "no cheese" counts as an extra topping. <br> http://www.roadfood.com/Forums/fb.ashx?m=526574Sun, 12 Jul 2009 14:21:40 GMT Cheese is expensive.&nbsp; Never understood white pizza.&nbsp; I think the sauce is what makes the pizza <br> http://www.roadfood.com/Forums/fb.ashx?m=526566Sun, 12 Jul 2009 13:47:20 GMT Depends on what you call "white pizza".&nbsp; What we call white pizza has a topping of ricotta/parmesean/lots of minced garlic, and spices that's covered with grated, whole milk mozz. That certainly costs much more per pizza then a ladle full of red sauce made from two #10 cans of commercial tomato products and spices&nbsp;around $12 that's good for many many many pizzas at a fraction of the cost per pizza. http://www.roadfood.com/Forums/fb.ashx?m=526565Sun, 12 Jul 2009 13:47:18 GMT <br> Why does white pizza cost more than plain (sauce and cheese) pizza?&nbsp; <img src="http://www.roadfood.com/Forums/upfiles/smiley/huh.gif" alt="" /> http://www.roadfood.com/Forums/fb.ashx?m=526561Sun, 12 Jul 2009 13:25:13 GMT