Jambalaya Fathead Pizza

Recipe for Fat Head Pizza Crust  (For the crust, I added some cajun seasoning to enhance the Jambalaya flavor)


  • Andouille Sausage (sliced)
  • Peeled and tail removed shrimp
  • Cajun Seasoning
  • Diced Onion
  • Diced Green Pepper
  • Pizza sauce (or chopped tomatoes)  I chose pizza sauce because it was easier
  • Mozzarella cheese
  • Red wine


  • Make your Fat Head Pizza Crust (or crust of choice)
  • Drop the oven temperature to 400 degrees
  • Heat a skillet over med-high heat, add oil and shrimp.  As shrimp cook add cajun seasoning and old bay seasoning and cook until shrimp is cooked through.
  • Take shrimp out, add a bit more oil and drop in the chopped sausage.  Allow cooking for about two minutes, flipping when needed. Remove from heat and combine with the shrimp.
  • Deglaze the skillet with wine and stir to loosen the brown bits.  Reduce heat and add chopped onions and green peppers.  Cook about 2 minutes
  • Add the pizza sauce (not too much sauce – the goal is just enough to make a chunky covering of the crust)  and cajun seasoning.  I go by taste and smell for measurements but I believe it was about 1/2 to 1 tablespoon of cajun seasoning.
  • Top the pizza dough with the sauce, shrimp, sausage and mozzarella cheese.  I added some red pepper flakes to enhance the kick but it’s optional.
  • Bake for 7-10 minutes until the cheese is melted.


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