Creamy Sun Dried Tomato Pizza (Vegan)
Prep time
Cook time
Total time
A vegan, thin-crust, creamy sun dried tomato pizza with a delicious sauce so good you won't miss the cheese!
Recipe type: Main
Cuisine: Vegan
Serves: 1 12 in. pizza
Pizza Sauce
  • ½ cup + 2 tbsp full-fat coconut milk
  • 4 cloves garlic
  • ⅛-1/4 cup sun-dried tomatoes
  • ¼ tsp salt
  • 1 tbsp nutritional yeast
Pizza Dough
  • 1½ cups flour
  • ½ cup water
  • 1 tsp salt
  • 1 tsp coconut sugar
  • 1 tbsp olive oil
  • 1 packet instant yeast (1/4 oz.)
  • ¼ cup roasted corn
  • ¼ cup basil leaves
  • 1-2 roma tomatoes
  • vegan parmesan
  1. Preheat oven to 450 F. For the dough, mix water, sugar, and oil together in a small bowl. In a separate large bowl, whisk flour, salt, and instant yeast. Make a well in the center of the dry ingredients and pour wet ingredients into the well. Mix together and knead with hands. If dough is too sticky, add flour 1 tbsp at a time until not sticky. I ended up adding 2 extra tbsp of flour.
  2. After you knead the dough thoroughly, put it back in the bowl and cover with a towel or plastic wrap in a warm environment. Leave for about an hour to rise.
  3. Roll out the dough on a floured surface until it is about 12 inches in diameter.
  4. Blend all ingredients for pizza sauce together in a blender until smooth. I used slightly more than ⅛ cup of sun-dried tomatoes. Spread sauce over the pizza dough (I used almost all of the sauce). Top with sliced tomatoes, sliced basil, and roasted corn, along with any desired toppings of choice. Brush outer crust with olive oil if desired, to brown.
  5. Bake for 10-15 minutes, until crust begins to brown. Let cool and serve topped with your favorite vegan parmesan!
**Pizza dough recipe heavily adapted from Donal Skehan
Recipe by Zen and Zaatar at