Crawfish Boil Pizza
All the vibrant, spicy flavors of a classic Louisiana crawfish boil loaded onto a cheesy pizza! This recipe features a creamy garlic butter sauce, tender crawfish tails, spicy andouille sausage, corn, and potatoes.
For 4 servings
7 steps. 10 minutes total.
- 1
Prepare the toppings
- a.Boil the small red potatoes in salted water for 10-15 minutes until just tender. Drain, cool slightly, and slice into 1/8-inch thick rounds. Set aside.
- 2
Preheat your oven to 475°F (245°C)
- a.If using a pizza stone or steel, place it on a middle rack in the oven to heat up for at least 45 minutes.
- 3
Make the creamy Cajun sauce
- a.In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Whisk in the all-purpose flour and cook for another minute to form a light roux. Slowly pour in the heavy cream while whisking constantly to prevent lumps. Bring the sauce to a simmer and cook for 3-4 minutes, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the Cajun seasoning, lemon juice, salt, and black pepper. Set aside.
- 4
Assemble the pizza
- a.On a lightly floured surface, stretch or roll out the pizza dough to a 12 to 14-inch circle. Transfer the dough to a piece of parchment paper on a pizza peel or the back of a baking sheet. Brush the outer edge of the crust with olive oil.
- 5
Step 5
- a.Spread the creamy Cajun sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle about half of the mozzarella cheese over the sauce. Evenly arrange the sliced potatoes, andouille sausage, corn kernels, and crawfish tails over the cheese. Top with the remaining mozzarella cheese.
- 6
Bake the pizza
- a.Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone or steel. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. If not using a stone, bake on a baking sheet.
- 7
Garnish and serve
- a.Remove the pizza from the oven and let it rest for 2-3 minutes. Garnish with freshly sliced green onions. Slice and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier crust, preheat a pizza stone or steel for at least 45 minutes.
- 2Ensure crawfish tails are patted very dry to prevent a soggy pizza.
- 3Don't overload the pizza with toppings, which can make the center undercooked.
- 4Bring your pizza dough to room temperature for at least 30 minutes before stretching; it will be much easier to work with.
- 5For an extra kick, add a pinch of cayenne pepper to the sauce or a drizzle of your favorite hot sauce before serving.
Adapt it for your goals.
Protein Swap
Substitute the crawfish tails with cooked shrimp or lump crab meat for a different seafood flavor.
Add VeggiesAdd Veggies
Include sautéed green bell peppers and onions for a more classic 'trinity' flavor profile.
Cheese BlendCheese Blend
Use a mix of mozzarella and provolone or a sprinkle of smoked gouda for extra depth of flavor.
Spicy KickSpicy Kick
Add thinly sliced jalapeños as a topping before baking for an extra layer of heat.
Why this is on our healthy list.
Rich in Protein
The combination of crawfish, andouille sausage, and mozzarella cheese provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Source of B Vitamins
Crawfish and sausage are good sources of B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells.
Provides Selenium
Crawfish are an excellent source of the antioxidant mineral selenium, which helps protect cells from damage and supports thyroid function.
Frequently asked questions
A serving of this pizza (approximately 2 slices) contains an estimated 800-950 calories, depending on the specific ingredients like the dough and sausage used. It's a rich and indulgent meal.