Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Vegan Corn, Zucchini, and Poblano Pizza Recipe

Looking for an easy Vegan Corn, Zucchini, and Poblano Pizza recipe? Learn how to make Vegan Corn, Zucchini, and Poblano Pizza using healthy ingredients.


Submitted by hopperlady27

Makes 6 servings



Original recipe here for pizza: http://www.myrecipes.com/recipe/roasted-fresh-corn-poblano-cheddar-pizza-10000001072170/print/ Original recipe for creamed corn (in place of corn mixture in the recipe: http://www.pulmuonewildwood.com/articles/the-natural-life-article/vegan-creamed-corn/75

Recipe Ingredients for Vegan Corn, Zucchini, and Poblano Pizza

2 pepper poblano chiles
1 cup frozen corn
1 cup zucchini, chopped
1/4 cup unsweetened almond milk
1/2 cup Soy Creamer Original
3/4 tbsp. Light Buttery Spread with Flax Oil
1 tbsp. flour
1/2 cup chopped green onions
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
16 oz Trader Joe's whole wheat
2 tablespoons Better Than Sour Cream
2 tablespoons cilantro, chopped

Recipe Directions for Vegan Corn, Zucchini, and Poblano Pizza

  1. Preheat broiler. Take out pizza dough and allow to come to room temperature.

  2. Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel and discard skins, seeds, and stems. Chop peppers.

  3. Lower oven temperature to 425°.

  4. While the peppers are cooling, place the margarine in a pot and melt. Add corn, green onions, and garlic; sauté 2 minutes or until lightly browned.

  5. Add flour while stirring continuously, and then add the almond milk and soy creamer.

  6. Cook over medium heat 2 minutes or until liquid thickens. Mix chopped peppers into corn mixture. Cool slightly.

  7. Line a baking sheet with parchment paper. Unroll dough onto parchment paper; pat dough to form a 13 x 8-inch rectangle. Spread corn mixture over dough, leaving a 1-inch border. Fold 1 inch of dough over corn mixture. Bake at 425° for 12 minutes or until set. Serve with sour cream; sprinkle with cilantro.

Categories

Appetizers, Brunch, Main Dish, Side Dish, Vegetarian

Nutrition Facts
Serving Size 167.5g
Amount Per Serving
Calories
235
Calories from Fat
54
% Daily Value*
Total Fat
6.0g
9%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
385mg
16%
Potassium
162mg
5%
Total Carbohydrates
42.3g
14%
Dietary Fiber
4.0g
16%
Sugars
3.2g
Protein
6.9g
Vitamin A 7% Vitamin C 11%
Calcium 2% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in saturated fat
  • No cholesterol
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement