Why shouldn’t vegans have more fun when it comes to food? With this pizza, we use the incredible sweet and spicy Ve-Du-Ya Paste (a vegan play on ‘nduja, normally made from pork), vegan Mozzarisella Classic and San Marzano tomatoes to make a pizza that everyone – vegan or not – will love.

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

This habanero oil from Chef Fermín Núñez of the Austin, Texas-based restaurant Suerte, is a great spicy post-bake pizza drizzle.

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. 

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 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.