The pizza sauces I know use tomato paste, crushed red pepper and basil.
I'm looking into make my own pizza dough once I get my shipment of barley malt syrup. It helps to brown the dough quickly as well as giving it a nice nutty flavor that I can't find in pizzas where I live.
The one I dehydrated consisted of crushed tomatoes, salt, marjoram, basil, onion, garlic and a teeny bit of vegetable oil
There's no need to make powder provided when you open a sauce container you fridge it and use it within it's use by date. What I've found over the years is that my fridge keeps defeating it's purpose for the majority of things that I put into it. Fruits go off in a short time, vegetables wilt and sauces get forgotten about and go off. So there's the food waste - and for the electricity it uses to keep cool all the time there's a monetary waste. I can still see the purpose of a freezer though - so I plan to eventually ditch my fridge/freezer completely and just use a small, economical freezer.
I find powders extremely convenient not only because of the small space they require before adding water/oil to them for a sauce, but also the lack of waste. Every food item I've bought that goes bad - no matter how little it is individually adds up - it's basically like taking money and throwing it in the garbage.
