loveandlemons5.0
Best Vegan Pizza
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!
👥 3 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Preheat the oven to 450°F.
2
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.
3
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.
pizza dough, store-bought or homemade1 poundCashew Cream
4
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.
Cashew CreamRed pepper flakes
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