This Buffalo Chicken Pizza with Spicy Cajun Crust is dough-licious! With a Cajun-spiced crust and all the cheesy goodness, it’s the slice that’s worth the spice.
This Buffalo Chicken Pizza with Spicy Cajun Crust is a bold and flavor-packed twist on pizza night, combining tender buffalo chicken, gooey melted cheese, and a zesty homemade crust seasoned with Cajun spices.
For more pizza recipes you have to check out my Veggie Pizza, Classic Pepperoni Pizza, and Hawaiian BBQ Pizza.
Table of Contents
Recipe Ingredients
Cajun Seasoning – I used McCormick Cajun Seasoning, which you can find in the spice section of most well-stocked grocery stores. It comes in a slender glass spice jar and adds an extra kick to the pizza.
Cheese – A blend of cheddar and mozzarella cheese offers the ideal balance of sharpness and meltiness.
Red Onion and Green Onion – These two types of onions bring both color and a mild crunch.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Toppings – Feel free to customize your pizza with additional toppings like crispy bacon, jalapeños, pineapple, bell peppers, mushrooms, spinach, feta cheese, olives, sun-dried tomatoes, or red pepper flakes.
Alternative Sauces – Try barbecue sauce, spicy marinara, garlic parmesan sauce, or a creamy blue cheese dressing for a different twist.
How to Make Buffalo Chicken Pizza with Spicy Cajun Crust
To Prepare the Crust
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornstarch, sugar, yeast, and salt. Mix to combine. With mixing speed on low, add the water and 2 tbsp of oil and beat until the dough forms into a ball. Switch to the dough hook and mix on low for 2-3 minutes until a smooth ball forms (you may need to add a little more flour depending on how sticky your dough is, but the dough itself should be rather moist).
Step 2: Oil a large, clean bowl with olive oil, add the dough, and cover with plastic wrap. Turn your oven on to 200 degrees Fahrenheit (93 degrees Celsius), then turn it off and place the bowl inside. Allow to rise and double in size, about 1 hour. Divide the dough into 2 pieces, refrigerate one piece (or use it for a different pizza—see my recipe index for more topping ideas!). On a very lightly floured surface, roll out the dough so that it’s big enough to fit your pizza pan and still has enough to fold over for a crust. Transfer to the pan and fold the edges to create a crust. Brush the pizza crust with olive oil and sprinkle with Cajun seasonings and garlic powder.
To Prepare the Pizza Sauce
Step 1: In a small saucepan set over medium-low heat, melt the butter, then add the minced garlic, cooking until fragrant and translucent. Add the flour and whisk to create a paste. Slowly add in the milk and whisk until smooth. Add the ranch, hot sauce, and pepper, and whisk to combine. Remove from the heat and spread on the crust.
To Assemble the Rest of the Pizza
Step 1: Sprinkle the cheese over the sauce, then add the buffalo chicken and red onion slices. Place into an oven preheated to 500 degrees Fahrenheit (260 degrees Celsius) with the rack one level lower than usual. Cook for 10-12 minutes, adding the green onions during the last 4 minutes or so. Remove from the oven and allow to cool for 5 minutes before slicing.
FAQs
Yes, store-bought dough works; just follow the steps for seasoning and shaping.
Grilled or rotisserie chicken works well for great flavor; shred or slice it before coating it with buffalo sauce for the best results.
Storage Information
STORE Cajun Pizza leftovers in an airtight container in the fridge for up to 3 days. For longer storage, wrap slices tightly and FREEZE for up to 2 months.
REHEAT in a 375°F (190°C) oven until warm to retain the crust’s crispness, or use a microwave in short intervals for a quick option, though the crust may be softer.
Flavorful Cajun Dishes to Try Next
Buffalo Chicken Pizza with Spicy Cajun Crust Recipe
Ingredients
For the Crust
- 3 1/2 cups all-purpose flour
- 1 Tbsp cornstarch
- 1 tsp sugar
- 2 1/4 tsp dry active yeast
- 2 tsp kosher salt
- 1 1/2 cups water - 110 degrees F
- 2 tablespoons olive oil
- 2 tsp olive oil
- 2 tsp McCormick Cajun Seasoning
- 1/2 tsp garlic powder
For the Sauce
- 1 Tbsp butter
- 2 cloves garlic - minced
- 2 tsp all-purpose flour
- 1/3 cup milk
- 1/4 cup ranch dressing
- 1 Tbsp Frank's Red Hot Buffalo Wing Sauce
- pinch of black pepper
For the Toppings
- 3/4 cup cheddar - grated
- 3/4 cup mozzerella - grated
- 1 large chicken breast - seasoned, cooked, sliced and covered in Frank's Red Hot Buffalo Wing Sauce
- red onion - sliced into rings (just eyeball the amount)
- 1 green onion - sliced
Instructions
To Prepare the Crust
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornstarch, sugar, yeast, and salt. Mix to combine. With mixing speed on low, add the water and 2 tbsp of oil and beat until the dough forms into a ball. Switch to the dough hook and mix on low for 2-3 minutes until a smooth ball forms (you may need to add a little more flour depending on how sticky your dough is, but the dough itself should be rather moist).
- Oil a large, clean bowl with olive oil, add the dough, and cover with plastic wrap. Turn your oven on to 200 degrees Fahrenheit (93 degrees Celsius), then turn it off and place the bowl inside. Allow to rise and double in size, about 1 hour. Divide the dough into 2 pieces, refrigerate one piece (or use it for a different pizza—see my recipe index for more topping ideas!). On a very lightly floured surface, roll out the dough so that it's big enough to fit your pizza pan and still has enough to fold over for a crust. Transfer to the pan and fold the edges to create a crust. Brush the pizza crust with olive oil and sprinkle with Cajun seasonings and garlic powder.
To Prepare the Sauce
- In a small saucepan set over medium-low heat, melt the butter, then add the minced garlic, cooking until fragrant and translucent. Add the flour and whisk to create a paste. Slowly add in the milk and whisk until smooth. Add the ranch, hot sauce, and pepper, and whisk to combine. Remove from the heat and spread on the crust.
To Assemble the Rest of the Pizza
- Sprinkle the cheese over the sauce, then add the buffalo chicken and red onion slices. Place into an oven preheated to 500 degrees Fahrenheit (260 degrees Celsius) with the rack one level lower than usual. Cook for 10-12 minutes, adding the green onions during the last 4 minutes or so. Remove from the oven and allow to cool for 5 minutes before slicing.
NOTES
- Cornstarch in the dough adds a chewy, crispy texture without needing bread flour. After some experimenting, I found it perfect for homemade pizza dough.
- The dough recipe makes two balls; refrigerate one or use it for another pizza. Check out my recipe index for more ideas.
- The pizza isn’t super spicy and has great flavor! Our toddler loved the crust, which can be customized with more seasoning, cayenne pepper, or parmesan cheese if desired.
Absolutely delicious, cheesy and loaded with flavor! Yum ❤️
Wow. I don’t even remember how I stumbled upon your site but I came across this buffalo chicken pizza recipe and decided to try it out since I had chicken to use up, as well as pizza dough. So I admit I didn’t make the pizza dough from scratch, however, I followed everything else to a ‘T’ (I also did have to make my own Cajun seasoning, as I had none on hand, and I also used your recommendation of including some Parmesan cheese in addition to the Cajun seasoning along the crust). I was worried at one point that I was accidentally sprinkling waaayyyy too much seasoning on the crust but luckily it wasn’t too spicy or overpowering whatsoever, a lot of sprinkling went over onto the base of the pizza too, but it was not a problem in the end! I didn’t have Frank’s so I used Anchor Bar brand wing sauce (out of Buffalo, NY). I used Hidden Valley for the ranch dressing, and Hood Calorie Countdown milk which is lower in carbs, though difficult to find! I used chicken cutlets which I baked first, then cut and tossed in the same wing sauce. My husband, I could tell, was extremely skeptical since I had never made a “homemade” pizza before. After his first bite, he was so impressed and told me exactly what you did: that it was very possible it tasted better than any restaurant style buffalo chicken pizza he had ever had. We’re big pepperoni pizza fans too, but we do love buffalo chicken pizza. The pizza sauce recipe and Cajun seasoning were my favorite parts as far as taste goes. The pizza dough was so soft and pillowy, mmm. It was spicy, enough to make our noses run. 🙂
I normally don’t leave such lengthy reviews or details, but it was so good that I’d love to leave a possibly helpful review and encourage people to make this! I will admit all the steps were a lot to juggle by myself as my husband wasn’t home to offer any assistance, but I also have a tendency to not have everything measured out ahead of time. I tend to grab everything as I need it. If I did it again I’d request my husband help with a few things which would make the process faster, but it was so worth the effort. I ended up with a lot of Cajun seasoning left over anyway, so I would have that on hand next time, not to mention if you have it already made in a bottle, that saves time vs making your own like I did.
Amazing, DELICIOUS, absolute 5 star recipe! Thank you so much for sharing it. I look forward to trying some other recipes on your site, as we were so impressed with this one. Thank you again!
You are so welcome! I hope you will try something else!
This looks fantastic! I want to make it tonight. Can I substitute whole wheat flour for the regular flour? Will I have to make any other adjustments to the dough?
Thanks!
I’ve never tried subbing all whole wheat for all-purpose in this dough. I’d say start with 1/2 and 1/2 and see how you like it.
We have a HUGE bottle of that buffalo sauce in the fridge! Looks like I will be making this pizza soon!