Vegan Creamed Corn Pizza

Prep Time 20

Cook Time 20

Total Time 40

Servings:3 servings

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.

Ingredients
US Customary | Metric

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.

Nutrition