Let vegan cooking duo Bad Manners teach you how to make a vegan Parmesan substitute that’s so good you might just forgo the real thing. 

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

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

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.

This simple but enticing pizza from Gill Meller celebrates the earthy flavour of asparagus and mushroom, paired with tender onions and creamy mozzarella.

Full of twists and turns, this unique pizza is packed with pizzazz. Garlic cream base, herby goat cheese, crispy kale and bright lemon. 

Bring the iconic New York-style pizza into your home with our easy-to-follow and delicious recipe!

Why boil an egg, when you can cook it on a pizza? Enjoy oozing yolk over a creamy cheese and spinach base.