Creamy Vegan Mac & Cheese Pizza


For the dough:

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour

For the mac & cheese:

1/2 cup Follow Your Heart cheddar cheese, shredded
1/2 cup Daiya cheddar cheese, shredded
1 cup uncooked macaroni (mini shells are my personal fave!)
2 tablespoons margarine
6 oz plain soy milk

FYI: this is 1/4 of my recipe for Creamy Mac & Cheese with Daiya and Follow Your Heart vegan cheeses; double or quadruple this recipe you’d like some extra mac & cheese to serve with that mac & cheese pizza – or if you’d just want the mac & cheese, please! For a healthier pizza, sub in a mac & cheese recipe that uses a nutritional yeast sauce.

For the pizza:

Cornmeal or cooking spray with which to coat the pizza stone or pizza pan
Two to four tablespoons of margarine with which to coat the dough
1/2 to one cup of vegan cheddar cheese for the pizza (we used Daiya)
Eight to twelve strips of of vegan bacon, diced into small bits (optional; we used Lightlife Smart Bacon)


Prepare the dough!

1. Stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

Assemble the cheesy pizza!

2. Once you’re ready to make the pizza, preheat the oven to 425 degrees F.

3. As the oven is heating, spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

4. Next, lightly spread some margarine onto the uncooked dough, taking care not to press down too hard as you do so. It helps if the margarine is near room temp when you try this! You want even but sparse coverage; too little margarine means that the pizza will be a little on the dry side, while too much will compromise the integrity of the crust. We used between two and four tablespoons to coat the entire pizza.

5. Spread the diced bacon onto the pizza, followed by the cheddar Daiya cheese.

6. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.

Make the cheese sauce!

7. Once the pizza’s in the oven, it’s time to make the macaroni and cheese! Begin with the cheese sauce. In a small saucepan, bring the soy milk to a boil.

8. Reduce the heat to medium and mix in the margarine, stirring until melted.

9. Add the cheese shreds, stirring gently until they combine with the liquid to form a creamy cheese sauce.

Optional: season to taste with salt, pepper, onion or garlic.

10. Reduce the heat to low, stirring every few minutes.

Make the pasta!

11. In a skillet or sauce pan, cook the pasta according to the directions provided on the package. Stop when about 90% done and drain, leaving a little hot water with the pasta. (This will mostly cook down as you continue to heat the pasta.)

Combine the two to make mac and cheese!

12. Mix the cheese sauce into the pasta, stirring well. On medium low heat, let the pasta continue to cook until it’s the desired consistency. Stir constantly during this last step so that none of the pasta or cheese sticks to the pan.

Mac & Cheese Pizza, holla!

13. Once the pizza’s done cooking – and hopefully you’ve timed this so that the pizza and pasta finish cooking at roughly the same time! – remove it from the oven and top with a drizzle of mac & cheese. Let cool for a few minutes before slicing and serving. Enjoy warm, perhaps with a side of extra macaroni and cheese?


My local grocery store just started carrying the Daiya frozen pizzas - so exciting! Tonight was my first time trying one, the margherita style. It was good, but I really wasn’t too impressed with the gluten free crust. I don’t think I’d get this version again, but I might try the roasted veggie style sometime down the road. I just like having another option for those stressful, get-home-late days!

On another note, where has November gone?! I’ve got some catching up to do…

Greek-Style Pizza with Roasted Red Pepper Sauce and a Lemon Garlic Crust. I know I say this about all my pizzas, y’all, but this one is so good I can’t even! Topped with roasted red peppers, black and Kalamata olives, sundried and Roma tomatoes, mozzarella Daiya, and parsley. Yum, yum, YUM. (And there’s a recipe at the link, just because I love you all so much!)