This vegan pizza recipe combines the earthy flavors of roasted broccoli and corn with a creamy cashew base. Perfect for a cozy night in or a lively dinner party, this pizza is both visually appealing and packed with nutrients. The key to success lies in properly roasting your vegetables to bring out their natural sweetness and creating a smooth, rich cashew cream that complements the bold flavors of the toppings.
Ingredients You Will Need
- 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: 1 cup raw cashews, soaked in water for at least 4 hours, drained, and blended with ¼ cup water until smooth
- 2 tablespoons fresh basil leaves
- 2 tablespoons fresh thyme leaves
- Red pepper flakes
Ingredient Notes & Smart Tips
Broccoli: Choose firm broccoli florets that are bright green. The top of the stalk can be a bit tougher, so it’s best to dice it finely for even cooking.
Cherry Tomatoes: Look for plump cherry tomatoes with vibrant red color. Halving them ensures they cook evenly and release their juices during roasting.
Corn: Use fresh corn kernels for the best flavor. If using canned, drain and rinse well to remove excess liquid.
Jalapeño Pepper: Select a jalapeño with a good amount of green color; it should be firm but not too hard. Thinly slicing it will help distribute the heat evenly across the pizza.
Step-by-Step Cooking Instructions
- Preheat your oven to 450°F (230°C). While waiting, prepare the cashew cream by soaking 1 cup of raw cashews in water for at least 4 hours. Drain and blend them with ¼ cup water until you achieve a smooth, creamy consistency. This will serve as the base for your pizza’s sauce.
- In a medium bowl, combine the broccoli florets (chopped into small pieces), top of the stalk diced finely, halved cherry tomatoes, corn kernels, red onion, and thinly sliced jalapeño pepper. Drizzle with extra-virgin olive oil, sprinkle with sea salt and freshly ground black pepper, and toss to ensure each piece is well-coated. Taste and adjust seasoning if necessary; the vegetables should be seasoned and slightly coated in oil for a flavorful topping.
Extra Cooking Tips for Better Results
- Ensure your pizza dough is at room temperature before stretching it out. This will make it easier to handle and achieve an even thickness.
- Brushing the outer edges of the pizza with olive oil helps create a crispy crust while keeping the center soft.
- For a smoother cashew cream, blend the soaked cashews with a little water until you reach your desired consistency.
Serving Suggestions
Serve this pizza hot from the oven. It pairs wonderfully with a simple green salad or roasted vegetables on the side. For an extra touch, garnish each slice with a sprinkle of nutritional yeast for added depth and richness.
Storage and Make-Ahead Tips
Store any leftover cashew cream in an airtight container in the refrigerator for up to 5 days. The pizza can be stored in the fridge for up to 24 hours or frozen for later use. Reheat gently in the oven or microwave before serving.
Recipe Variations & Substitutions
Add More Vegetables: Feel free to add other roasted vegetables like zucchini, bell peppers, or mushrooms to the pizza base for a more colorful and nutritious meal.
Spicy Variation: For those who enjoy heat, increase the amount of jalapeño pepper or add some red pepper flakes directly into the cashew cream for an extra kick.
Herb Infused Cashew Cream: Infuse your cashew cream with additional herbs like oregano or rosemary by adding a few sprigs during blending. This will add depth to the overall flavor profile of the pizza.
Frequently Asked Questions (FAQ)
Q: Can I use store-bought pizza dough?
A: Absolutely! Store-bought pizza dough is convenient and works just as well in this recipe. Just make sure it’s not too dry, and you may need to adjust the amount of water or oil slightly.
Q: How do I know when the broccoli is done?
A: The broccoli should be tender but still retain a slight crunch. It’s best to check after 10 minutes in the oven; if it’s not quite there, continue roasting for another few minutes.
Q: Can I use canned corn instead of fresh?
A: Yes, you can use canned corn. Just drain and rinse well before using. Fresh corn will have a better texture and flavor, but canned works in a pinch.
Q: How long does this pizza keep?
A: This pizza is best served fresh from the oven, but leftovers can be stored in the refrigerator for up to 24 hours or frozen for later use. Reheat gently before serving to maintain its texture and flavor.