This is my version of Bottoms Up Pizza's Chesapeake.  (Bottoms Up has just about the best pizza I've ever eaten and it's located here in Richmond.)  For this version, I wanted to use a healthy whole grain crust.  The crust definitely took a while to make.  You could certainly use any crust you'd like including one pre-made from the grocery store.  By the way, Trader Joe's has a delicious whole wheat pizza that's very cheap and easy to work with.  For the crab, I used jumbo lump meat and it was definitely worth it.  I think you could use pasteurized meat or raw; it really wouldn't make a difference though you would get more flavor with unpasteurized crab.
Crust - America's Test Kitchen Healthy Family Cookbook adapted for use with stand mixer.  Many of the hints and tips are from this source.
Sauce -

Crab Pizza

1 pizza crust (see the recipe below for the one I made)
1 large white onion, cut in half and sliced thin (I left them in rings) 
1 tablespoon of brown sugar
3/4 - 1 cup of white Parmesan cheese sauce (see recipe below)
8 oz (1 1/2 cup) of Monteray Jack cheese 
8 oz jumbo lump crab meat 
Old Bay Seasoning 
Extra virgin olive oil

Preheat oven and pizza stone to 425 F.  

Heat a large skillet with about 1 tablespoon of olive oil over low-medium heat.  Add the onion and the brown sugar.  Cook until caramelized,  15- 20 minutes.

Place pizza crust on a baking sheet lined with parchment paper.  (If the dough is falling apart, you can wrap it around your rolling pin, transfer it to the sheet, and unroll it).  

Brush the edges with olive oil around the whole circumference (about 1/2 inch from edge).  Pour on sauce and spread over the entire crust, leaving 1/2 inch uncovered.  Pile on onions, half of the cheese, and the crab.  Sprinkle generously with Old Bay.  Add remaining cheese and sprinkle with Old Bay again.  

Carefully transfer the parchment paper with pizza on it to the baking stone and bake 10-12 minutes until the cheese is melted, crab is cooked, and the bottom of the crust is just brown.  If you do not have a stone you may bake on a baking sheet.   The parchment paper will brown while baking but will not even be hot when you take it out of the oven.  

Transfer the paper with pizza on it to a cutting board, slice, and serve with cold beer!

Multigrain Pizza Dough
1 cup boiling water
1/2 cup seven grain hot cereal mix 
1 cup bread flour
1/2 cup whole wheat flour
1 envelope of yeast
3/4 teaspoon salt
1 1/2 tablespoons of olive oil

Stir cereal and water together.  Cover and remove from heat.  Let stand for about 30 minutes or until cereal is just warm so that it will activate the yeast. 

Mix all dry ingredients together.  Add in cereal and pour oil over it.  With the dough hook, mix for about 30 seconds.  Allow dough to rest for two minutes, then knead until a ball of dough forms.  Transfer to greased bowl and allow it to rest for 1 - 1 1/2 hours or until it has doubled in size.

When ready, roll out on floured surface to 12- 14 inches in circumference, about 1/4 inch thick.  

Parmesan White Pizza Sauce

1 tbsp butter (margarine)
1 onion (chopped 12 cup)
1 garlic clove (finely chopped)
1 tbsp all-purpose flour
12 cup chicken broth
13 cup milk
1 tsp basil leaves (dried)
14 cup grated Parmesan cheese

In 1-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter about 5 minutes, stirring occasionally, until soft. Stir in flour until blended.

Gradually stir in broth, milk and basil. Cook about 3 minutes, stirring constantly, until thickened. Remove from heat; stir in cheese.

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