(Recipe) Vegan pizza topped with creamed sweetcorn & paprika mushrooms

Throw together our delicious plant-based pizza recipe topped with creamed sweetcorn and paprika mushrooms. Want the best vegan pizza topping? Creamed sweetcorn makes a great saucy base for fried paprika mushrooms, or you can experiment with your own ideas. 

(Recipe) Vegan Pizza

Total Time: 1u 10 min
Serves 2-3

Throw together our delicious plant-based pizza recipe topped with creamed sweetcorn and paprika mushrooms



  • 250g strong white bread flour
  • 1 tsp fast-action dried yeast
  • 1 tsp sea salt flakes
  • 1 tsp caster sugar
  • 2 tbsp olive oil


  • 2 cloves garlic, crushed
  • 2 tbsp olive oil
  • a pinch dried chilli flakes
  • 195g tin sweetcorn, drained
  • 50ml vegetable stock
  • 400g chestnut mushrooms, thickly sliced
  • 1 tsp smoked paprika
  • 1 red onion, halved and thinly sliced
  • a handful of leaves basil, chopped


  • STEP 1

    Put the flour, yeast and sea salt in a bowl. Measure out 125ml of warm water then stir in the sugar and 2 tbsp of olive oil. Gradually add this liquid to the flour, mixing until it forms a dough (you might not need all of the liquid). Tip onto a lightly oiled worksurface and knead for 10 minutes until smooth.

  • STEP 2

    Put the dough in a clean, lightly oiled bowl, cover and leave to prove somewhere warm for 1 hour.

  • STEP 3

    To make the topping, fry the garlic in the olive oil for a few minutes then add the chilli flakes and cook for 1 minute. Add the sweetcorn and cook, stirring, until heated through. Tip into a high-powered blender and whizz, adding a little stock, until you have a creamy consistency.

  • STEP 4

    Fry the mushrooms in another pan with a splash of olive oil and lots of seasoning, until the liquid has evaporated and they’re starting to crisp. Sprinkle over the paprika, toss and take off the heat.

  • STEP 5

    Knock the dough back and divide in half. Roll and gently pull each piece out into a 26cm pizza base on sheets of baking paper.

  • STEP 6

    Heat the oven to 220C/fan 200C/gas 7. Put two heavy baking sheets on shelves near the top of the oven and leave them to heat for at least 10 minutes.

  • STEP 7

    To finish the pizzas, spread the sweetcorn cream over the bases, leaving a 2cm border around the edges. Top with the mushrooms and the red onion. Lift each baking paper sheet with the topped pizzas onto the heated baking trays. Cook for 12-15 minutes or until the bases are crisp and tops bubbling. Scatter with basil, drizzle with a little more oil then cut into slices to serve.

Recipe from Olivemagazine.com

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