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Crab Rangoon Pizza

  • Author: Erin Browne
  • Prep Time: 7 mins
  • Cook Time: 15 mins
  • Total Time: 22 mins
  • Yield: 1 14" pizza 1x


Crab Rangoon filling becomes a pizza topping in this super delicious pizza that tastes just like the Chinese takeout appetizer!


  • 16oz fresh raw pizza dough, room temperature
  • 2 TBS yellow cornmeal, optional
  • 6oz cream cheese, room temperature
  • 1/2 cup green onions, chopped
  • 1/4 cup shredded Parmesan, divided
  • 1 tsp Worcestershire sauce
  • 5oz flaked crab meat, fresh or imitation
  • 6oz shredded mozzarella cheese
  • Fried wonton strips for topping
  • Sweet chili sauce for drizzling


  1. Preheat oven to 375F. Lightly grease a large pizza pan and press dough out into a 14" disc. Sprinkle crust with cornmeal, if using. Bake in the preheated oven for about 5 minutes or until starting to turn slightly golden.
  2. In a mixing bowl, combine room temperature cream cheese, half of the green onions, half of the Parmesan, Worcestershire sauce, and crab meat.
  3. When the crust has been par-baked, drop dollops of crab mixture around the crust and let it sit for a minute to heat up the cream cheese and help it be easier to spread. Use a spatula or the back of a big spoon and spread the mixture evenly across the crust, leaving a small lip around the edge if desired.
  4. Top pizza with remaining Parmesan, Mozzarella, and the remaining green onion. Bake for 7-9 minutes or until crust is nicely browned and cheese is melted and bubbly. Remove pizza from oven and drizzle with sweet chili sauce and top with crunchy wontons.
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