Use our classic recipe to make a pizza marinara that the True Neapolitan Pizza Association (AVPN) would approve of. 

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

This warming vegan pizza is all things sweet and spicy, using seasonal squash sauce, a creamy homemade vegan ricotta and fiery candied chillies.