Guy Fieri Recipe | Cajun Crab And Asparagus Pizza


I know, I make a lot of pizza, but pizza is the most perfect food. You can literally deconstruct any meal and turn it into a pizza. I’ve been wanting to try Guy’s Cajun Crab & Asparagus Pizza for a while, but didn’t want to overwhelm the blog with a lot of the same. This tasty pie combines a layer of cajun alfredo sauce with tangy “crab” in the form of shredded hearts of palm, asparagus and roasted red peppers.

I’m constantly looking for different ways to do crab, because the May Wah imitation stuff is gross (the one time I tried to use it, the smell was so overwhelming I had to throw it out). I’ve heard good things about jackfruit, but couldn’t find any in my local grocer, so I turned to the next best thing: hearts of palm. If you shred up whole hearts of palm, mix it with nori, lemon, agave and a bit of Old Bay and let it marinate for a bit, you’ve got the perfect replacement for crab.

I used a cashew cream mixed with nutritional yeast and rejuvelac as the sauce base and added pre-made cajun seasoning, but if you don’t have cajun seasoning you can use the spice blend in Fieri’s original recipe.

Recipe’s under the cut, along with more photos.

P.S. Check out GGV’s new logo! It was created by the talented Sara Lyons and I absolutely love it.

Serves 3-4

2/3 can of whole hearts of palm, shredded
juice of 1/2 lemon
1/2 tsp. Old Bay or seafood seasoning
1/4 of a large sheet of seaweed (I used nori), cut up fine
1 cup raw, unsalted cashews
1 cup rejuvelac, or water
1/4 cup nutritional yeast
1/4 cup vegan parmesan (optional)
4-5 asparagus spears, trimmed and sliced
1 tsp cajun seasoning
2 tbsp chopped roasted red pepper
1/2 bag of Daiya shreds, or your favorite vegan cheese
1 ball of pizza dough (I get mine from a pizza parlor)
cracked black pepper

Combine the shredded hearts of palm, lemon, Old Bay and seaweed in a small bowl. Cover and let marinate in the fridge for 30 minutes.

In a blender or food processor, combine the cashews, water/rejuvelac, nutritional yeast, vegan parm and cajun seasoning. If you don’t have cajun seasoning, you can use the spice blend Fieri uses in his original recipe. Blend until smooth.

Preheat the oven to 400 degrees F.

Chop the asparagus and roasted red pepper. Stretch out your dough and cut it to fit your pizza pan. Layer the pizza in the following order: Alfredo, Daiya, hearts of palm, asparagus and roasted red pepper. Finish with fresh cracked pepper.

Bake the pie for about 15 minutes, until the crust is golden brown. Cool, slice and serve.



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