Can I make the cashew pesto ahead of time?

Yes, you can prepare the cashew basil pesto in advance and store the unused portion in the freezer for future use, as suggested in the recipe.

How do I caramelize the red onions without them sticking?

To prevent sticking, consistently stir the red onions in a non-stick skillet over medium-high heat, adding about 1 tablespoon of water or vegetable broth as needed.

Can I use fresh corn instead of frozen for the pizza?

The recipe specifies frozen corn, but fresh corn could likely be used; simply cook it with the red bell pepper, salt, and pepper until soft, about 5-6 minutes, as directed.

What kind of flatbread or pizza crust should I use?

The recipe calls for a single flatbread or pizza crust, allowing you to choose your preferred base for this Pesto Corn Pizza.

Can I roast the red bell pepper instead of dicing it fresh?

Yes, the recipe offers the option of using either 1/2 sweet red bell pepper, diced, or 1 roasted red pepper, diced, for the pizza topping.

5 years ago

Pesto Corn Pizza
[Vegan]

WL By: Wholesome LLC

Author Bio

Twin sisters, Alison & Lauren, created Wholesome LLC to help individuals navigate their health journey... Read More

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A vibrant vegan Pesto Corn Pizza on a flatbread crust, topped with bright green cashew basil pesto, golden corn, caramelized red onions, and diced red bell peppers, garnished with halved grape tomatoes.

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Discover more recipes with these ingredients

Pesto Corn Pizza [Vegan

2-3

Dairy Free

Vegan

To make things easy, this recipe uses premade pizza crusts and simple ingredients. If you have time to make a homemade crust, go for it! This Pesto Corn Pizza is so delicious and flavorful that it will be a favorite of vegans and non-vegans!

Ingredients You Need for Pesto Corn Pizza [Vegan]

For the Pesto:

2 1/2 cups fresh basil, loosely packed
2/3 cup raw cashews
1/4 cup extra virgin olive oil
4 cloves garlic
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon fresh cracked black pepper

For the Pizza:

1 Flatbread/pizza crust
1 1/2 cups frozen corn, preferably organic
1/2 sweet red bell pepper, diced OR 1 roasted red pepper, diced
1/2 red onion, cut into strips
Salt and pepper to taste
Handful of grape tomatoes, halved (optional)

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How to Prepare Pesto Corn Pizza [Vegan]

Preheat your oven to 400°F (or, if it is the summertime, start the grill).
While the oven (or grill) is heating, make the pesto. Add all of the pesto ingredients into a food processor and blend until cashews are a little smaller than what I describe as ‘crunchy peanut butter consistency’.
Put your Flatbread on your pizza stone or baking sheet. Spread about half of the pesto batch on the Flatzza, or as much as you would like. Freeze the rest of the pesto for another time OR save for our Smashed Avocado Chickpea Pesto Sandwich for lunch the next day!
Next, get out a non-stick skillet and bring it to a medium-high heat. Once hot, add the red onions. Consistently stir the onions so they do not stick to the pan. If they start sticking, add about 1 tablespoon of water or vegetable broth at a time and as needed. Once caramelized (about 5 - 6 minutes), add the onions to a bowl and set aside.
Use the same pan you cooked the onions in (using the leftover flavor) and add the frozen corn, sweet red bell pepper, salt and pepper. Cook until soft, about 5 - 6 minutes.
Then, add the corn and red peppers to the top if the pizza. If you like grape tomatoes, add them on top. Then add the caramelized onions.
Add your pizza to the oven or grill for about 10 - 12 minutes.