Creamed corn on pizza? You bet! Easy vegan creamed corn serves as the sauce, with tart tomatoes and spicy vegan chorizo complementing the corn's natural sweetness. Top with fresh basil, and dig into this colorful pie on your next pizza night!
It's funny how recipes come about. Sometimes an idea lingers in my mind and on my to-do list for months, if not years. And other times, I randomly stumble upon something as fun and epic as creamed corn pizza (by bon appetit), and everything else gets put on hold so I can immediately veganize it!
As a lover of all-things-corn, this pizza makes me so happy.
Pair it with my basic homemade pizza dough, your favorite gluten-free dough recipe, or go with store-bought if you're short on time.
The toppings are fairly simple, including the creamed corn sauce, which comes together in the food processor in just a few minutes.
Everything you'll need to make this easy corn pizza is shown below. We have:
Homemade or store-bought
Chopped onion, grape or cherry tomatoes, fresh basil, and vegan chorizo (No Evil Foods, Trader Joe's, or this Tofu Chorizo)
Creamed Corn Sauce
Corn kernels (fresh or frozen), garlic, vegan butter, coconut milk or other unsweetened non-dairy milk, sugar, tapioca flour, nutritional yeast, and salt
You'll have enough creamed corn to make two 12-inch pizzas. As luck would have it, this pizza dough recipe also makes enough for two thin crust pizzas.
If you only want to make one pizza, just save the remaining creamed corn sauce in the fridge for another day. You can also dollop it onto the baked pizza for extra creaminess.
Tips, Options, and Substitutions
I included two tablespoons of vegan butter in the creamed corn sauce just for the familiar, comforting flavor. But you can definitely omit it, or sub a tablespoon of your favorite olive oil for added richness.
I love the flavor of No Evil Foods' El Capitan Chorizo. You can find it across the country now, or order it directly from their website. Feel free to substitute another vegan chorizo, such as Trader Joe's, or for a gluten-free, homemade option, try my Easy Tofu Chorizo.
I wanted to highlight the creamed corn sauce so I decided not to add any vegan cheese to the pizza in the photographs. But the corn-chorizo vibe would be great with some mild vegan mozzarella, smoky cheddar or provolone, or even a little pepper jack.
But do you know what would be even better on this pizza than vegan cheese? Avocado.
Seriously, can we talk about that crust? Homemade pizza dough really is easy, so if you're on the fence about it, let me nudge you in that direction.
Before you know it you'll be confidently whipping up these Vegan Cheese Stuffed Breadsticks, too!
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Vegan Creamed Corn Pizza
- ½ batch basic pizza dough or one 12-inch store-bought crust Note: recipe makes enough creamed corn sauce for 2 12-inch pizzas if you prefer to make two. Simply double other toppings.
- ½ small onion, chopped
- 8 to 10 grape or cherry tomatoes, halved
- ½ cup vegan chorizo crumbles I used No Evil Foods El Capitan.
- 6 or 7 fresh basil leaves
- black pepper
- red pepper flakes, optional
For the creamed corn sauce (makes enough for 2 pizzas):
- 1 ¾ cups corn kernels, divided, thawed if using frozen Sweet variety, yellow or white.
- ½ cup full-fat canned coconut milk, room temperature Or other unsweetened non-dairy milk, such as soy
- 1 clove garlic
- 2 Tablespoons vegan butter, softened, optional
- 2 Tablespoons tapioca starch
- 1 Tablespoon nutritional yeast
- 1 teaspoon organic cane sugar
- ¾ teaspoon fine sea salt
- For the best crust I recommend using a pizza stone. Otherwise, a standard pizza pan or baking sheet is fine; bake time may be increased. If using a stone, place in the oven, and preheat to 500 degrees F.
- Before preparing the creamed corn sauce, make sure all the ingredients are room temperature. In the bowl of a food processor combine 1 cup corn and the remaining sauce ingredients. Process until combined. Add an additional ¼ cup corn, and pulse several times so that some texture remains. Taste and add another pinch of salt or sugar, if desired. Set aside.
- On a lightly floured surface, stretch dough into 12-inch diameter. If using a pizza peel, prep as you normally would. Otherwise, remove hot stone from oven. Carefully transfer dough to stone.
- Spread about half of the creamed corn sauce on the dough. Add onion, tomatoes, chorizo, and remaining ½ cup corn. If using store-bought pizza crust, bake according to package instructions. If using homemade dough, bake 15 to 17 minutes, or until crisp and golden.
- Allow the pizza to cool for a few minutes. Add black pepper, crushed red pepper flakes, if using, and fresh basil. Slice and serve.