Vegan Mac & Cheese Pizza with Potato Chip Topping

1. For the crust, into a large mixing bowl, add sugar, yeast, and water. Stand for 10 minutes, or until yeast is producing small bubbles.

2. Stir in sea salt, 2 tablespoons olive oil, and ⅔ cup all-purpose flour. Continue adding the remaining flour 1 cup at a time, mixing after each addition until the flour has been incorporated. Knead dough for 3 minutes, or until dough forms a smooth and elastic ball.

3. Coat a medium mixing bowl with remaining 1 teaspoon olive oil. Into bowl, place dough, cover, and set aside to rise for 1 hour. Punch down dough and allow to rest for 5 minutes, then spread evenly over a pizza stone or baking pan.

4. For the macaroni and cheese, prepare elbow macaroni according to package directions. Drain and set aside. Into a small pot, add 1 cup water and cashews. Bring to a boil and cook 8 minutes. Remove from heat and drain. Into a food processor or blender, add remaining ½ cup + 2 tablespoons water. Blend on high until consistency is smooth.

5. Into a medium pot, add cashew mixture, broth, and cheese. Heat over medium heat until cheese is melted. Fold in cooked elbow macaroni.

6. For the potato chip topping, into a small bowl, add crumbled potato chips. Drizzle with olive oil and sprinkle with dried thyme. Toss to coat. To prepare, preheat oven to 425 degree. Spread macaroni and cheese in an even layer across dough. Sprinkle with potato chip topping. Bake 20 minutes and serve warm.