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Crab Rangoon Pizza

Course Main Course
Cuisine Chinese American, Fusion
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes


For the Crust

  • 1 packet instant yeast
  • 1 1/2 cups warm water about 110 degrees F
  • 2 tablespoons olive oil plus more for coating bowl and baking sheet
  • 2 teaspoons kosher salt I used Morton's
  • 3 1/2 cups gluten free flour blend WITH xanthan gum plus more for kneading, I used and recommend Cup4Cup brand

For the "Filling"

  • 8 oz cream cheese softened
  • 2 green onions thinly sliced
  • 1 tablespoon sriracha
  • 1 teaspoon soy sauce
  • 1/4 teaspoon Old Bay seasoning

For the Gluten Free Wonton Strips

  • 2 oz fresh uncooked gluten free egg noodles cut into strips
  • 1/4 cup peanut oil or other neutral frying oil

To Assemble

  • 1 cup sweet and sour sauce or sweet chili sauce see notes
  • 2.5 oz fontina shredded
  • 2.5 oz asiago shredded
  • 4 oz mozzarella shredded
  • 3 tablespoons grated parmesan
  • 1 green onion thinly sliced, for garnish


For the Crust

  1. Combine yeast and warm water and let sit for a few minutes until the yeast starts to look slightly foamy. Then mix in olive oil, salt, and flour (one cup at a time). The dough should be shaggy and not sticky. Turn the dough onto a lightly floured surface and knead 10-15 times, until the dough is slightly elastic. Place into a lightly oiled bowl and cover with plastic wrap, and let rise for one hour.

For the "Filling"

  1. While the dough is rising, combine all of your filling ingredients in a small bowl, mixing until well-incorporated. Set aside.

For the Gluten Free Wonton Strips

  1. Heat the peanut oil in a small skillet until it shimmers. Working quickly and in batches, drop the egg noodle strips into the oil and fry until they are a light golden brown. These burn fast if you aren't watching. Drain on paper towels and set aside.

To Assemble and Bake

  1. Preset your oven to 450 degrees F.

  2. Once dough has roughly doubled in size, pour about 1 teaspoon of olive oil onto a half sheet pan, spreading it with a paper towel and making sure it is completely coated. Turn your dough out onto the baking sheet and spread it all the way out to the edges. Bake for 10 minutes.

  3. Once your dough is partially baked, spread your filling mixture over the top leaving about 1/2 inch all the way around. Top with shredded cheeses, drizzle with sweet and sour sauce, and finally add your wonton strips and green onion. Bake for another 25 minutes, rotating the pan halfway through.

Recipe Notes

Not all gluten free flour blends are created equal. For this recipe I used and recommend Cup4Cup brand, since that is what this recipe was tested with. This is not a sponsored post, I just believe in telling you which brands I use when it makes a difference to a recipe. If you use a different brand, make sure it contains xanthan gum.

I used my Restaurant Style Sweet and Sour Sauce recipe for this, but you can use any sweet and sour sauce you want to, or you can use bottled Sweet Chili Sauce for something a little different!