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!

colorful vegan chorizo and corn pizza on a cutting board.

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 veganize it immediately!

As a lover of all-things-corn, this pizza makes me so happy.

close up of toppings on a slice of pizza

Pair it with my vegan pizza dough recipe (and omit the herbs), your favorite gluten-free 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.

Ingredients

Everything you'll need to make this easy corn pizza is shown below. We have:

Dough/Crust
Homemade or store-bought

Toppings
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.

ingredients on a cutting board - dough, onion, creamed corn sauce, vegan chorizo, tomatoes, corn.

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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.

adding ingredients to rolled out pizza dough.

Tips, Options, and Substitutions

Butter
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.

Chorizo
Use my Vegan Chorizo or any store-bought one you like. The Trader Joe's soyrizo is spicy and delicious, or for a gluten-free option go with my Easy Tofu Chorizo.

Cheese
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 pepper jack.

But do you know what would be even better on this pizza than vegan cheese? Avocado!

side view showing texture of crisp vegan pizza crust.

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!

view of cooked pizza with two slices cut.

Recipe

Vegan Creamed Corn Pizza

Author: Lori Rasmussen, My Quiet Kitchen

An easy, dairy-free creamed corn serves as the sauce for this vegan pizza. The sweet corn is complemented by tomatoes, basil, and spicy vegan chorizo.

Inspired by bon appetit's creamed corn and pepperoni grandma pie.

You'll have enough sauce for two pizzas. So if you prefer to make two, make a full batch of pizza dough, and simply double the amounts of the other toppings.

5 from 2 votes

Servings: servings

Prep Time: 20

Cook Time: 20

Total Time: 40

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Equipment

Ingredients

half batch homemade pizza dough (omit the herbs) - or one 12-inch store-bought crust
half small onion, chopped
10 grape or cherry tomatoes, halved
½ cup vegan chorizo crumbles - see Notes
fresh basil leaves
black pepper - to taste
red pepper flakes, optional

For the creamed corn sauce (makes enough for 2 pizzas):

1¾ cups corn kernels, divided, thawed if using frozen
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

Instructions

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.

Notes

Crust: This recipe makes enough creamed corn sauce for two 12-inch pizzas. So if you want to prepare two pizzas, simply make a full batch of the pizza dough, and double all of the other toppings.

Chorizo: Use my Vegan Seitan Chorizo or any store-bought one you like. The Trader Joe's soyrizo is spicy and delicious, or for a gluten-free option go with my Tofu Chorizo.

Store: If you have leftover creamed corn sauce, store in the refrigerator. To use, heat briefly on the stovetop until thickened, then add to other dishes like grain bowls or spread on toast.

Store leftover pizza in the refrigerator for up to 4 days.