Chipotle Mac and Cheese Pizza with Kamut Wheat Cashew Crust. vegan recipe

October 16, 2012 By Richa 55 Comments

Vegan Mac and Cheese Pizza | Vegan Richa

You have to make this Pizza like right now.. I have made it 3 times already since I took the pictures. Its just ridiculously delicious! Vegan Pizza Mofo Post 11.

The Chipotle Mac and cheese is already quite a regular fixture in this house and a hit with anyone who tried it. With more cauliflower than cashew, It is not a heavy cheesy sauce. What better than to make it into a Pizza. Easier to pick up and eat those slices I say.

Or hide some blanched veggies under the mac and cheese to get picky eaters to eat:) low fat and soy free.

So this weekend was a very busy one. It was hubb’s birthday on Sunday and I threw him a somewhat surprise party. Somewhat, because I had to get some furniture moved, and house stuff done before being able to host 🙂
So after his surprise gift, I told him about the party. I had decided to order either Indian or some Pizzas and told him so. He looked at me for a few seconds, then said, you know babe, you make far better pizzas than what we have eaten out( how sweet is he:). We wont need more than 5-6 pizzas, so can you make those.

I looked at him with an eye roll, like seriously.. you aren’t bored with my pizzas yet.. Then we went about making some and I also made a Dark dark chocolate cake for him( recipe in November).
I made just one crust dough. the Wheat semolina from the Jalapeno Popper post.
He chose a few Pizzas he wanted and rest I improvised with the ingredients on hand.
So we had the Pineapple Roasted Hatch Chile and sun dried tomato similar to the Mango Hatch chile Pizza.
Jalapeno Popper Pizza with mushrooms, spinach and white sauce.
2 large Chipotle Mac and cheese Pizzas with the elbow Macaroni pasta.
And one dry Tempeh Tikka(Tempeh cooked with garam masala, salt, garlic powder and broth) on tomatoes, roasted garlic.
Now atleast there are 8 more people(non vegan) who can vouch for the deliciousness that is this Mac n cheese Pizza.

mmmmm

This is a soft creamy crust. With the kamut and cashew flour, it has a buttery creamy taste.
The pasta I used for the pictures is glutenfree mini Quinoa shells. With the gf pasta, the Mac and cheese is glutenfree. You can put it on my soft Glutenfree crust from this post. Ski the breadcrumbs or use gf ones. Or use other crusts already posted.

Steps:

Prep the Mac and Cheese with pasta of choice and keep ready.

In a bowl, add warm water, sugar and yeast and mix well. Let sit for 10 minutes.
Add the flours, salt and oil and knead for 2 minutes into a well mixed dough.

Spray top with water, cover bowl with a towel and let sit for 1.5 -2 hours, or until doubled.

Oil hands, use 2 Tablespoons of bread and gather the dough.
Knead for 2 minutes and form a ball.
Roll the ball out into a crust using some flour on the surface.
Or as I do it. Sprinkle bread flour liberally on the working surface.
Place the dough, sprinkle some flour on top. Keep patting the dough from the center outwards and rotating it slowly at the same time.

Place on parchment lined pizza stone or sheet.
Spray water on top of the dough and let sit for 10 minutes.
Spread the Mac and Cheese on the dough.

In another bowl, mix the bread crumbs, evoo, herbs, salt and sprinkle that liberally over the mac and cheese.
Bake in preheated 410 degrees F for 13-14 minutes,
Broil on Lo for half a minute, then remove from oven.
Cool for a minute, slice and serve.

Eat me!

Chipotle Mac and Cheese Pizza with Kamut Wheat Cashew Crust
Dairy, egg, corn, soy free

Ingredients:
Crust: For gluten-free crust options, see here
1/2 cup water
1 teaspoon active yeast
2 teaspoons raw sugar
1/4 cup organic Kamut flour
1/4 cup bread flour
1/4 cup whole wheat flour
1/4 cup raw cashew flour
1/3 teaspoon salt
2 teaspoons extra virgin olive oil
about 1/4 cup bread flour for dusting and kneading.

Toppings:
1 recipe Roasted tomato cauliflower Chipotle Mac and cheese recipe or any other of my mac & cheese
(I added 2 Tablespoons ground cashew more and used gf mini quinoa shells for the pictures)

1/4 cup bread crumbs
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
dried herbs of choice( I used parsley and chipotle pepper flakes)
2 teaspoons nutritional yeast (optional)

Method:

In a bowl, add warm water, sugar and yeast and mix well. Let sit for 10 minutes.
Add the flours, salt and oil and knead for 2 minutes into a well mixed dough.
Spray top with water, cover bowl with a towel and let sit for 1.5 -2 hours, or until doubled.
Oil hands, use 2 Tablespoons of bread and gather the dough.
Knead for 2 minutes and form a ball.
Roll the ball out into a crust using some flour on the surface.
Or as I do it. Sprinkle bread flour liberally on the working surface.
Place the dough, sprinkle some flour on top. Keep patting the dough from the center outwards and rotating it slowly at the same time.
Place on parchment lined sheet.
Spray water on top of the dough and let sit for 10 minutes.
Spread the Mac and Cheese on the dough.
In another bowl, mix the bread crumbs, evoo, herbs, salt and sprinkle liberally on top.
Bake in preheated 410 degrees F for 13-14 minutes,
Broil for half a minute and remove from oven.
Cool for a minute, slice and serve.

This Pizza is being shared at slightly indulgent tuesdays, hearth and soul blog hop, Ricki’s wellness weekend

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