Mac and Cheese Pizza

By Sarah-Lyn

Ingredients

• 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 Butter
• 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
• 1 tablespoon olive oil

Details

Adapted from thetolerantvegan.com

Preparation

Step 1

Directions:
Preheat your oven to 350 degrees fahrenheit and brush the outer edges of your pizza crust with the olive oil. If you want to make your own dough, I highly recommend this recipe from Jen over at The Baked Life.

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.