Salad greens, fresh herbs and a tangy yogurt dressing top a pizza for a bright, fresh vegetarian dinner.

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.

Adding just a touch of Caputo’s Hearts of Cereals flour to your dough makes for a rich multigrain pizza base.

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.  Vegan, Non-meat, Dairy-free, Free From, Pizza, Pepperoni, Bad Manners, Brave New Meal 

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. 

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

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. 

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.