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

Focaccia, an easy bread with a crunchy exterior and open crumb, comes out extra crispy when cooked on an Ooni Pizza Steel 13.

Beeteroni is the vegan answer to pepperoni. Developed by Bad Manners, the LA-based irreverent duo behind numerous vegan cookbooks, it’s spicy, salty, and delicious. 

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. 

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.

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.

This plant-based spin on the classic spinach and ricotta pairing uses a creamy homemade vegan ricotta and tangy sun-dried tomatoes.