Best Vegan Pizza
Serves 3 to 4
We love all the flavors atop this vegan pizza - sun-dried tomatoes, jalapeño, basil, corn, and cashew cream make it a delicious, multi-colored meal!
Ingredients
- 1 small head broccoli, florets chopped into small pieces, top of stalk diced (½ cup)
- ⅓ cup halved cherry tomatoes
- Kernels from 1 ear fresh corn
- ¼ cup coarsely chopped red onion
- ½ jalapeño pepper, thinly sliced
- 4 oil-packed sun-dried tomatoes, diced
- Extra-virgin olive oil, for drizzling and brushing
- Sea salt and freshly ground black pepper
- 1 pound pizza dough, store-bought or homemade
- Cashew Cream
- ½ cup fresh basil leaves
- 2 tablespoons fresh thyme leaves
- Red pepper flakes
Instructions
- Preheat the oven to 450°F.
- In a medium bowl, combine the broccoli, cherry tomatoes, corn, onion, jalapeño, and sun-dried tomatoes. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Taste. The vegetables should be well-seasoned and well-coated with the olive oil to create a flavorful topping for the pizza.
- Stretch the pizza dough onto a 14-inch pizza pan. Brush the outer edges of the dough lightly with olive oil and spoon a few scoops of cashew cream onto the center of the dough, just enough to spread it into a thin layer. Sprinkle the vegetables evenly over the cashew cream.
- Bake for 15 minutes, or until the crust is golden and cooked through and the broccoli is tender and roasted. Remove from the oven and drizzle generously with the cashew cream (if your cashew cream is too thick to drizzle, stir in a little water). Top with the fresh basil, fresh thyme, and pinches of red pepper flakes.