Dungeness Crab Pizza with Garlic Béchamel and Caramelized Onions

Béchamel Sauce

2 garlic cloves, finely minced

1 tsp. potato or corn starch

1 tbsp. unsalted butter

¼ tsp. salt

½ cup of half and half or milk

½ of zested lemon


Heat a small saucepan on medium. Add butter and melt completely, then add the garlic. Sautee for about 20 seconds or until the garlic smell becomes strong. Add the starch and cook for 30 seconds. Do you not allow it to brown. Add the milk and stir until sauce thickens and continue to cook for 20 seconds. Reduce heat to low and add the salt and lemon zest. Continue to stir for another 20 seconds to ensure all of the ingredients are evenly incorporated. Set aside to cool.



Caramelized Onions

½ of a large sweet onion, thinly sliced

1 tbsp. olive oil

¼ tsp. salt


Heat a 6” non-stick skillet on medium. Add the olive oil, onions and salt. Sautee for 8 to 10 minutes or until the onion becomes golden brown and soft. Resist the temptation to turn the heat up! The onions will burn and won’t caramelize properly. Set aside to cool.


Preheat the oven to 425ᵒF, middle rack, and use a pizza stone if you have one.



Pizza Dough

2 cups all-purpose flour

1 tbsp. potato or corn starch

1 packet of pizza crust yeast – must be this type, otherwise you won’t be able to bake it immediately

1 ½ tsp. sugar

¾ tsp. salt

⅔ cup warm water – temp should be between 120ᵒ and 130ᵒ F

13x13 parchment paper for baking


In a medium mixing bowl, combine 1 ½ cups flour and the remaining dry ingredients. Mix the dry ingredients with your hands or with a spoon, then add the warm water. Combine the ingredients with your hands until the wet and dry are incorporated. Add additional 2 tbsp. flour at a time as needed. I only needed 2 extra tbsp. during the recorded preparation. You want to dough to be soft, but not tacky. Gently kneed for 30 seconds to a minute until the dough becomes smooth. Set aside and prepare the remaining toppings.



¼ lb. cooked Dungeness crab or other local crab

3 green onion stems, thinly sliced

5 asparagus spears, thinly sliced on a diagonal

¼ cup shredded parmesan cheese

½ of zested lemon

Olive oil for drizzling


Preparing the pizza


Place the dough on a lightly floured sheet of parchment paper. Press the dough out from the center using your fingers, pushing the dough out to the edge until it reaches 12” in diameter. Use more flour as needed if the dough gets sticky.


Spread the béchamel sauce evenly onto the pizza dough with a spatula. Sprinkle the caramelized onions, then top with the sliced asparagus. Bake in the oven on parchment paper for 10 minutes.


After 10 minutes, remove the pizza and top with crab. Place back in the oven for an additional 5 minutes for the crab meat to warm through and the crust to finish cooking.


Remove the pizza from the oven after it’s done and sprinkle with the green onions, shredded parmesan cheese, and lemon zest. Drizzle olive oil for the final touch – it adds additional richness. I hope you enjoy it! Experiment with other toppings like grilled shrimp or sautéed leeks.