Vegan Summer Sweet Corn Pizza

Capture the essence of summer with this vibrant Vegan Summer Sweet Corn Pizza, a plant-based delight that’s bursting with fresh, seasonal flavors. Featuring a creamy homemade cashew sauce infused with garlic, lemon, and nutritional yeast, this veggie-packed pizza is topped with sweet corn kernels, juicy cherry tomatoes, and crisp red onion. A sprinkle of fresh basil and parsley adds aromatic brightness, while an optional dash of crushed red pepper brings a subtle heat. Perfectly baked on a crispy vegan crust, this dish is ideal for al fresco dinners or casual get-togethers. Quick to prepare and packed with wholesome ingredients, this pizza is a must-try for anyone looking to merge convenience, flavor, and vegan comfort food.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat.

Step 2

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.

Step 3

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.

Step 4

Spread a generous layer of the cashew cream sauce evenly over the pizza dough, leaving a small border around the edges for the crust.

Step 5

Top the pizza with fresh corn kernels, halved cherry tomatoes, and thinly sliced red onion.

Step 6

Drizzle the olive oil over the toppings, then sprinkle with chopped basil and parsley for added freshness.

Step 7

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.

Step 8

Remove the pizza from the oven and garnish with more fresh basil leaves and a sprinkle of crushed red pepper flakes if desired.

Step 9

Slice into wedges and serve immediately. Enjoy your vegan summer sweet corn pizza!

Nutrition Facts

Serving size	(938.1g)

Amount per serving	% Daily Value*
Calories	1732.3

Total Fat 76.5g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 2327.2mg	0%
Total Carbohydrate 224.8g	0%
Dietary Fiber 20.6g	0%
Total Sugars 26.7g
Protein 59.7g	0%

Vitamin D 43.9IU	0%
Calcium 362.1mg	0%
Iron 17.9mg	0%
Potassium 2419.9mg	0%

*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.

Source of Calories

Fat: 37.7%

Protein: 13.1%

Carbs: 49.2%