This smoked tofu and caramelised 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.

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 all-purpose marinara sauce is the ideal make-ahead dip for pizza crusts, garlic knots, mozzarella sticks, vegetable crudites, french fries and other snacky bites.

Although often overlooked, the humble Marinara is a gold-standard of Neapolitan pizza.

This eclectic flatbread is adaptable to any stuffing, savoury or sweet!

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

This vegan ricotta, candied chili and roasted squash sauce pizza hits all the right spots, whether you’re vegan, trying out veganuary, or looking for something delectably new.

Make it the perfect veggie meal with this delicious vegetarian pizza made with vegan nduja, pumpkin and a garlicky, herby sauce.

These simple but flavour-packed spiced flatbreads are a must-try for stuffing, dipping and tearing.

These simple 3 ingredient flatbreads are best served warm with lashings of butter.