Cajun Pizza

Cajun Pizza

We couldn’t resist coming up with a new pizza flavor to accompany the launch of our new homemade pizza dough video!  This variation is one of our favorites yet, with spicy Cajun seasoning taking center stage. We’ve paired it with our traditional no-cook red sauce and a surprise ingredient – smoked gouda – which takes the flavor up a notch!  (And when you’re done, use the leftovers for this smoky mac and cheese!)

Related: Everything you need to know about making artisan pizza


We hate picking favorites, but this one outweighed the rest in a our recent taste test. Something about the spicy seasonings combined with the slightly smoky cheese and garlic made it extra delicious. Feel free to customize to your own spice level and ingredient preferences!


For more pizza inspiration

Greek Pizza
Mexican Pizza
Pesto Pizza
Pizza Margherita
Roasted Red Pepper Pita Pizzas
Foods of Yesteryear: Pizza

Video: Easy Homemade Pizza Dough
Pizza Crust – Stand Mixer Method
Pizza Crust – Food Processor Method


Cajun Pizza

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 1 pizza


  • 1 pizza dough
  • 1/2 cup crushed San Marzano tomatoes or Homemade Easy Pizza Sauce
  • 3 garlic cloves
  • Cajun seasoning (or a combination of oregano, paprika, cayenne pepper, and black pepper – careful with the cayenne, as a little bit goes a long way!)
  • 1/2 cup shredded smoked gouda cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 jalapeño pepper
  • 1/2 red onion
  • 1/2 green pepper (optional)
  • Handful of corn, frozen or fresh
  • Kosher salt


  1. Prepare the dough using either the stand mixer or food processor methods (you also can knead by hand; follow the video instructions for more). Follow the preparation instructions in the dough recipe if you’ve made it in advance.
  2. Place your pizza stone in the oven and preheat to 500°F.
  3. Prepare the toppings: Dice the garlic. Cut the jalapeño pepper in half, remove the seeds, and finely dice it. Finely slice the red onion. Remove the seeds from the green pepper, and chop it. If the cheese is not yet shredded, grate it.
  4. When the oven is ready, stretch the dough into a circle (see this video for instructions). Place it on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.
  5. Quickly assemble the pizza: Thinly spread some of the crushed tomatoes over the dough; add diced garlic on top, then sprinkle liberally with Cajun seasoning. Sprinkle on as much smoked gouda and mozzarella cheese as you like. Top with red onion. jalapeno, corn, and green pepper (if using). Sprinkle with a bit of kosher salt.
  6. Bake the pizza: Transfer the pizza to the oven, and bake until the cheese and crust are nicely browned, about 5 to 7 minutes.


We recommend using San Marzano tomatoes (a variety grown in Italy) as the base; we’ve found they’re irreplaceable in terms of flavor. However, if you can’t find them, you can substitute any quality crushed tomatoes. We also recommend using the smoked gouda cheese if you can – it really adds to the overall flavor!


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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Sarah @ Mum In Bloom
    January 25, 2012 at 8:06 pm

    Mmmm mmmm mmmm this looks perfect! I was in need of some pizza inspiration and this does it. I’m gonna check out your links to the other recipes as well. Love your photography :)

  • Reply
    January 25, 2012 at 10:38 pm

    One word – yum! Sounds awesome!

  • Reply
    January 26, 2012 at 4:36 pm

    I had the pleasure of trying this and it was absolutely delicious! Thanks for letting us be your “taste testers”!

  • Reply
    Kim (Feed Me, Seymour)
    January 26, 2012 at 7:50 pm

    I would eat this pizza every day if I could. My family is boring and won’t try anything new but I might force them so we can have this!

  • Reply
    January 27, 2012 at 10:06 am

    Love the responsive web design guys. Well played. :)

    • Reply
      January 27, 2012 at 10:15 am

      Thanks! Figured that if we were going to do a re-design, we wanted to pick a responsive theme. Still not a lot to choose from, but this one is working out for us :)

  • Reply
    January 27, 2012 at 4:23 pm

    Cento is my default source for canned San Marzano tomato products. Pomi vacuum-packed tomatoes are an excellent substitute if the former is unavailable.

    Long-time lurker, first-time commenter. ;)

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