Vegan Summer Sweet Corn Pizza
Celebrate the flavors of summer with this irresistible Vegan Summer Sweet Corn Pizza! This recipe combines a perfectly crisp vegan pizza crust with a luscious homemade cashew cream sauce, offering a dairy-free alternative that’s rich and creamy. Topped with fresh sweet corn kernels, juicy cherry tomatoes, and a pop of color from red onion, each bite delivers vibrant seasonal goodness. A sprinkle of fresh basil and parsley enhances the garden-fresh appeal, while a drizzle of olive oil ties it all together. Ideal for a quick weeknight dinner or a standout party dish, this pizza comes together in just over 30 minutes and serves 4. Perfectly customizable, you can add a sprinkle of crushed red pepper flakes for subtle heat—or keep it mild for a refreshing summer treat!
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Recipe Information
Ingredients
- 1 ball (enough for one 12-inch pizza) Vegan pizza dough
- 1 cup (soaked for 4-6 hours or boiled for 10 minutes) Raw cashews
- 0.5 cup Unsweetened almond milk
- 3 tablespoons Nutritional yeast
- 2 cloves (minced) Garlic
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 1 cup (from about 2 ears of corn) Fresh corn kernels
- 1 cup (halved) Cherry tomatoes
- 0.25 cup (thinly sliced) Red onion
- 1 tablespoon Olive oil
- 0.25 cup (chopped, plus extra for garnish) Fresh basil leaves
- 2 tablespoons (chopped) Fresh parsley
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat.
In a blender, prepare the cashew cream sauce by combining soaked cashews, almond milk, nutritional yeast, minced garlic, lemon juice, and salt. Blend until smooth and creamy, then set aside.
Roll out the vegan pizza dough on a lightly floured surface to form a 12-inch circle. Transfer the dough to a piece of parchment paper for easy handling.
Spread a generous layer of the cashew cream sauce evenly over the pizza dough, leaving a small border around the edges for the crust.
Top the pizza with fresh corn kernels, halved cherry tomatoes, and thinly sliced red onion.
Drizzle the olive oil over the toppings, then sprinkle with chopped basil and parsley for added freshness.
Carefully transfer the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 10-12 minutes, or until the crust is golden and crisp.
Remove the pizza from the oven and garnish with more fresh basil leaves and a sprinkle of crushed red pepper flakes if desired.
Slice into wedges and serve immediately. Enjoy your vegan summer sweet corn pizza!
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2125 mg | 92% | |
| Total Carbohydrate | 241.1 g | 88% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 24.8 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 417 mg | 32% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2539 mg | 54% | |
*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.
