Dairy-Free Summer Sweet Corn Pizza
Indulge in the summery flavors of this Dairy-Free Summer Sweet Corn Pizza—a plant-based twist on a classic favorite. This vibrant pizza combines a golden, crispy dairy-free crust with a velvety cashew cream sauce, offering a luscious dairy-free alternative to traditional cheese. Topped with sweet, juicy corn kernels, roasted cherry tomatoes, caramelized red onion, and fresh basil, this pizza is bursting with seasonal flavors and colorful charm. The easy homemade cashew cream, made with soaked cashews, garlic, lemon juice, and nutritional yeast, guarantees a creamy, tangy kick without any dairy. Perfect for weeknight dinners or casual gatherings, this vegan pizza delights every palate and pairs beautifully with a crisp green salad or a refreshing summer drink. Ready in just 30 minutes, it’s the ideal recipe for anyone seeking a plant-based, allergen-friendly, and utterly satisfying meal.
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Recipe Information
Ingredients
- 1 piece Pizza dough (store-bought or homemade, dairy-free)
- 1 cup Sweet corn, kernels removed from cob
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Fresh basil leaves
- 2 tablespoons Olive oil
- 0.5 cup Dairy-free cashew cream sauce (see directions for instructions)
- 0.5 cup Raw cashews, soaked for 2-4 hours
- 0.25 cup Water (for cashew cream)
- 1 clove Garlic, minced
- 1 tablespoon Lemon juice
- 1 tablespoon Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats.
If using store-bought pizza dough, allow it to come to room temperature. Roll the dough out on a lightly floured surface into a 12-inch circle or desired shape. Transfer to a parchment-lined baking sheet or pizza peel if using a stone.
Prepare the cashew cream sauce. In a blender, combine the soaked and drained cashews, water, minced garlic, lemon juice, nutritional yeast, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning if necessary.
Spread the cashew cream sauce evenly over the pizza dough, leaving a small border around the edges.
Scatter the sweet corn kernels, halved cherry tomatoes, and red onion slices evenly over the pizza.
Drizzle olive oil lightly over the toppings.
Transfer the pizza to the preheated oven or pizza stone. Bake for 12-15 minutes, or until the crust is golden and the toppings are slightly caramelized.
Remove the pizza from the oven and let it cool for 2-3 minutes. Top with fresh basil leaves right before serving.
Slice into pieces and enjoy your Dairy-Free Summer Sweet Corn Pizza!
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2274 mg | 99% | |
| Total Carbohydrate | 215.9 g | 79% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 31.4 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2100 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
