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

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