Preheat oven to 425°F (218°C).

In a pot boil the corn for 10 minutes or until bright yellow.

In a food processor or blender pulse the pistachios until they form a crumb consistency.

Prepare the hot vegan honey by mixing the maple syrup with the red pepper flakes.

Once the corn is done cooking allow it to cool for a few minutes. Cut the corn off of two of the cobs and place in a blender along with the non-dairy milk and a pinch of salt. Blend until smooth.

Oil your pan and add the pizza dough. Use your hands to spread it out and then bake for 5 minutes. If you want to put it over parchment paper to ensure it doesn't stick you can.

Cut the corn off of the other two cobs.

Pour the sauce over the dough. Then layer the vegan cheeses and corn. Bake for another 15 to 20 minutes or until golden and crisp.

Once the pizza is done top with some of the pistachio crumbs, drizzle over the hot vegan honey, and add the scallions and basil. Allow to cool for a few minutes before cutting and enjoy.