Name: Creamy Corn Pizza
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 3 servings
Ingredients: 0.5 null pizza dough (homemade or store-bought); 0.5 null onion (chopped); 10 null cherry tomatoes (halved); 0.5 cup vegan chorizo (crumbles); 1.75 cup corn kernels (fresh or thawed frozen); 0.5 cup coconut milk (full-fat canned); 1 clove garlic cloves; 2 tbsp plant based butter (softened); 2 tbsp tapioca starch; 1 tbsp nutritional yeast; 1 tsp cane sugar (organic); 0.75 tsp sea salt (fine); 1 handful fresh basil (leaves); 1 sprinkle black pepper (to taste); 1 pinch red pepper flakes (optional)

Instructions

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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.