Macaroni Crust Pizza Recipe


Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings6
VegetarianMain Ingredient
Interest Group


 Elbow macaroni7 Ounce (2 Cups)
 Eggs2 , beaten
 Shredded monterey jack cheese2 Ounce (1/2 Cup)
 Grated parmesan cheese1 Ounce (1/4 Cup)
 Milk1⁄4 Cup (4 tbs)
 Dried basil1⁄2 Teaspoon, crushed
 Dried oregano1⁄2 Teaspoon, crushed
 Pepper1⁄8 Teaspoon
 Egg1 , beaten
 Cream style cottage cheese1 Cup (16 tbs), drained
 Pizza sauce8 Ounce (1 Can)
 Thinly sliced green onion1⁄4 Cup (4 tbs)
 Finely chopped green pepper1⁄4 Cup (4 tbs)
 Sliced pitted ripe olives1⁄4 Cup (4 tbs)
 Shredded monterey jack cheese4 Ounce (1 Cup)

Nutrition Facts

Serving size

Calories 357 Calories from Fat 134

% Daily Value*

Total Fat 16 g24.6%

Saturated Fat 8 g40.2%

Trans Fat 0.1 g

Cholesterol 143.2 mg

Sodium 554.8 mg23.1%

Total Carbohydrates 33 g10.9%

Dietary Fiber 2.5 g9.9%

Sugars 4.2 g

Protein 20 g41%

Vitamin A 21.2% Vitamin C 35.4%

Calcium 36.9% Iron 17.4%

*Based on a 2000 Calorie diet


To make crust, in a large saucepan cook macaroni according to package directions; drain well.
In a mixing bowl combine the 2 beaten eggs, the 1/2 cup shredded Monterey Jack cheese, Parmesan cheese, milk, basil, oregano, and pepper.
Add drained macaroni to egg and cheese mixture; mix well.
Form macaroni mixture into a "crust" in a greased 10-inch pie plate or a greased 11-inch quiche dish.
Bake in a 375° oven for 10 minutes.
For filling, in a bowl combine the 1 beaten egg and drained cottage cheese; pour on top of macaroni crust in pie plate or quiche dish.
Pour pizza sauce over top of filling mixture; arrange green onion, chopped green pepper, and sliced ripe olives atop pizza sauce.
Sprinkle with the 1 cup shredded Monterey Jack cheese.
Return to 375° oven for 10 to 15 minutes more or till heated through.
Let stand 10 minutes before serving.