This pizza is ultimate vegan comfort food that doesn’t skimp on the veggies thanks to the mac & cheese sauce which combines cauliflower, sun-dried tomatoes and sperofoods plantbased Sunflower® Cream Cheese . I combined 2 sperofoods flavors for this sauce: The Cheddar to get a punch of savoriness and The Smoked for, well, smokiness and they complimented one another and the cauli and sun-dried toms so beautifully. Happy Friday!
Ingredients:
For The Mac & Cheese
- 16oz elbow pasta, boiled according to package instructions
- 1 cup sperofoods plantbased Sunflower® Cream Cheese in “The Cheddar” or “The Smoked” (I used ½ cup of each)
- 1 cup cauliflower florets, roasted
- 2 tbsp sun-dried tomatoes
- ½ cup water
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian herbs
- 1 tsp sea salt
For The Pizza
- 1 large pizza crust (I made my own, DM if you want the recipe)
- 1 cup pizza sauce (I used garlic and herb)
- Mac & cheese
- Chopped parsley, red pepper flakes and avocado for topping
Method:
For The Mac & Cheese
Combine all the ingredients aside from the pasta in a high speed blender and pulse till smooth. Stir into the pasta and mix.
For The Pizza
Preheat oven to 450°F and spray a pizza pan with nonstick oil. Place your dough in the pan then add the tomato sauce and top with the mac & cheese. Bake for 10-12 mins the top with parsley, red pepper flakes and avocado (optional) and enjoy!
All credit to the right owner Noha
Noha via instagram (leeksnbeets). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.