The Vegan Mac and Cheese Pizza is a creative and indulgent fusion of two classic comfort foods, blending the creamy, cheesy goodness of mac and cheese with the familiar, satisfying base of a pizza. At its heart, this dish features a layer of tender, perfectly cooked macaroni pasta, enrobed in a rich, velvety sauce made from a combination of Daiya Cheddar and Mozzarella Style Shreds. These dairy-free cheese alternatives melt beautifully, creating a smooth and flavorful sauce that closely mimics the taste and texture of traditional cheese. The Earth Balance Natural Buttery Spread adds a hint of buttery richness to the sauce, while the unsweetened rice milk provides a creamy consistency without any added sweetness.
The mac and cheese is seasoned with a sprinkle of fresh ground black pepper, adding a subtle warmth and depth to the dish. The addition of panko bread crumbs on top lends a delightful crunch, creating a contrast in textures against the soft pasta and gooey cheese. These breadcrumbs are also seasoned with a dash of paprika, which imparts a mild, smoky flavor and a hint of color.
This mouthwatering mac and cheese is then spread over a pre-made pizza crust, which forms a crisp, golden base that holds up well to the hearty topping. The crust is brushed with olive oil before baking, giving it a light, savory flavor and helping it to crisp up in the oven. The result is a unique and satisfying meal that combines the comforting, cheesy delight of mac and cheese with the enjoyable, hand-held convenience of a slice of pizza. It’s a playful and delicious dish that’s sure to be a hit with both vegan and non-vegan diners alike.
- 4 ounces dry macaroni pasta
- 3/4 cup Daiya Cheddar Style Shreds
- 3/4 cup Daiya Mozzarella Style Shreds
- 1 1/2 tablespoons Earth Balance Natural Buttery Spread
- 1 cup unsweetened rice milk
- sprinkle of fresh ground black pepper
- 1/2 cup panko bread crumbs
- 1/2 teaspoon paprika
- 1 pre-made pizza crust (or you can make your own, more on that below)
- 1 tablespoon olive oil
- Preheat your oven to 350 degrees fahrenheit and brush the outer edges of your pizza crust with the olive oil.
- Cook and strain the macaroni according to the package directions.
- Melt the Earth Balance in a small pot over medium heat. Add in the rice milk, sprinkle of black pepper and two cheeses and cook for 2-3 minutes, stirring frequently.
- Remove from heat, pour over the cooked macaroni and stir.
- Spoon the macaroni and cheese on top of your pizza crust, spreading it evenly and stopping about 1 inch from the edges. Sprinkle with paprika and top with bread crumbs.
- Bake for 15-20 minutes, until the cheese begins to brown.
- Remove from oven and eat immediately. If you can somehow find enough inner strength to not devour the entire thing in one sitting, this pizza will also be very good the next day.
Vegan Shredded Cheese (in this case, Daiya):
Prepared, pre oven:
Making the mac and cheese: