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.
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
If you have leftover sauce, store in the refrigerator. To use, heat briefly on the stovetop until thickened, then add to other dishes like grain bowls or toast.Store leftover pizza in the refrigerator for up to 4 days.