Creamy, tangy and tasty, this hummus, tomato and olive pizza from Happy Place Pizza and Pints in South Manchester is a vegan delight. 

Yotam Ottolenghi’s mushroom ragu makes for a meaty (yet meatless) base for this pizza. Pair with cream and rocket for a healthy, unique pie. 

Crisp, umami-rich mushroom “bacon,” grilled pineapple and candied jalapeños combine for a vegan twist on classic Hawaiian pizza.

This smoked tofu and caramelized onion-topped  pizza from food writer Elly Curshen is both surprising and delicious. A mix of salty, sweet, and nutty, it’s an easy recipe to love — and it just so happens to be vegan, too. 

Waitrose Weekend Columnist Elly Curshen’s zingy Romanesco cauliflower pizza with salsa verde and cashew cream will brighten up your dinner table. 

Martin Nordin pairs Jerusalem artichokes with nutty sprouts, homemade herb oil, and green peppercorns in this show-stopping pizza.

This salty, sour, and slightly fermented tomato sauce is a unique post-bake drizzle for pizza and much more.

Pumpkin seed butter? Sour tomato sauce? Chanterelle mushrooms? On a pizza? Yes, please.

This warming vegan pizza is all things sweet and spicy, using seasonal squash sauce, a creamy homemade vegan ricotta and fiery candied chillies.

Plant-based and loaded with veggies, this pizza brings together the delicious flavors of kale, green beans, eggplant and cauliflower with a spicy kick of red chilli.

Smooth, melted dark chocolate and sweet strawberries have never tasted so good as they have atop this delicious dessert pizza.

You’d be nuts not to try making our super simple vegan ricotta. Perfect for using on pizza and so much more, it’s creamy and delicious.