Pin Recipe

Sweet Corn and Tomato Flatbread

Course: vegan
Cuisine: American
Keyword: flatbread, pizza
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Author: Shelly Hughes
Sweet Corn and Tomato flatbread is made with sweet corn puree and topped with tomatoes, basil and arugula.
Print Recipe


  • 2 flatbreads or one pizza crust
  • 1 1/2 cup frozen corn save 1/2 cup for the flat bread topping
  • 1/4-1/2 cup water
  • 1 cup fresh diced tomatoes tomatoes on the vine, heirloom, cherry tomatoes
  • 1/2 cup arugula, chopped
  • 1/4 cup fresh basil, thinly slices
  • 1 tbsp fresh lemon juice
  • salt and pepper to taste optional


  • Preheat oben to 400 degrees and line a baking sheet with parchment paper or a silicone sheet.

Sweet Corn Puree

  • Add one cup of frozen corn to the food processor with and S blade. (Save the remaing corn for the flatbread toppings.) Pulse for a couple of 5-6 seconds to blend
  • Add in 1/4 cup of water or nondairy milk to create a creamy texture and blend. Scrap the sides of the food processor to help blend the puree. Add in a additional liquid to helpd create the puree if neccessary. You want a thick texture like baby food.
  • Set aside to make the flat bread.

Sweet Corn and Tomato Flatbread Assembly

  • Take the flatbread and spread a thin layer of the sweet corn puree.
  • Sprinkle on a thin layer of the chopped arugulas, tomatoes, corn and basil. Squeeze lemon juice over the flatbread. About 1/2 tbsp over each piece.
  • Salt and pepper to taste.
  • Add the flatbread to the bakong and bake in the oven 15-20 minutes.


This serves 2 to 4 people the flatbread. You can freeze any extra corn puree.