Creamy Corn Pizza
This creative vegan pizza swap replaces traditional tomato sauce with a luscious, creamy corn base. Topped with spicy vegan chorizo crumbles, juicy cherry tomatoes, and fresh basil, it offers a vibrant blend of sweet and savory flavors for a unique dairy-free pizza night.
Instructions
- 1
Preheat the oven to 500 degrees F. If using a pizza stone, place it in the oven to heat up.
- 2
In a food processor, combine corn kernels (1 cup), coconut milk (0.5 cup), garlic cloves (1 clove), plant based butter (2 tbsp), tapioca starch (2 tbsp), nutritional yeast (1 tbsp), cane sugar (1 tsp), and sea salt (0.75 tsp). Process until smooth. Pulse in corn kernels (0.25 cup) for texture.
- 3
Stretch the pizza dough (0.5) into a 12-inch circle on a floured surface. Transfer carefully to the hot stone or baking sheet.
- 4
Spread half of the corn sauce over the dough. Top with onion (0.5), cherry tomatoes (10), vegan chorizo (0.5 cup), and the remaining corn kernels (0.5 cup). Bake for 15 to 17 minutes until golden.
- 5
Cool for a few minutes. Garnish with black pepper (1 sprinkle), red pepper flakes (1 pinch), and fresh basil (1 handful). Slice and serve.
Nutrition Facts
Per portion