MIXED MUSHROOM PESTO
Hands-on time 5min. Cooking time 10min. Serves 2

  1. Heat the oven to 200°C (180°C fan) mark 6. Tip 1 chopped large garlic clove, a small handful each of parsley and basil and 4tbsp olive oil in to a mini food processor and whiz until coarse.
  2. Add 3tbsp mixed nuts (we used 1tbsp each chopped walnuts, blanched almonds and pine nuts) and briefly whiz again. Spread over 1 ready-made vegan pizza base. Toss together 150g (5oz) mixed mushrooms,1tbsp olive oil and plenty of seasoning, spread on top of the pizza, cook for 8-10min until golden and crisp.

PER SERVING 641cals, 13g protein, 45g fat (5g saturates), 43g carbs (4g total sugars), 4g fibre

What to read next

GREEN GODDESS
Hands-on time 10min. Cooking time 15min. Serves 2

  1. Heat the oven to 200°C (180°C fan) mark 6. Chop 125g (4oz) tenderstem broccoli and 50g (2oz) fine green asparagus into 3cm (1 ¼in) pieces. Halve any chunky broccoli stalks lengthways.
  2. Boil the broccoli in a pan of salted water for 5min, adding the asparagus for the final 3min. Drain well. Meanwhile, whizz 1 medium, ripe avocado, 2tbsp olive oil, 1/2 small garlic clove and some seasoning in a small food processor, until smooth.
  3. Spread over the pizza base, then top with the broccoli, asparagus and a generous pinch of chilli flakes. Season lightly with salt and pepper. Bake for around 10min, until the crust is golden and the vegetables are lightly charred. Top with a handful of rocket and a little drizzle of extra virgin olive oil.

PER SERVING 509cals, 11g protein, 30g fat (5g saturates), 45g carbs (4g total sugars), 8g fibre

CHICKPEA MASALA
Hands-on time 10min. Cooking time 25min. Serves 2

  1. Heat the oven to 200°C (180°C fan) mark 6. Finely slice 1/2 an onion and place into a medium frying pan with 1tsp sunflower oil over a medium heat. Cook until softened, around 7-10min, then add the 1 crushed garlic clove, 1 small chopped and de-seeded red chilli, 1/2tsp ground coriander, 3/4tsp garam masala, 1/4tsp turmeric and cook for 1min.
  2. Add 200g (7oz) good quality chopped tinned tomatoes and cook for a further 5min, until slightly thickened. Season to taste.
  3. Spread over the pizza base, and top with a 400g tin of chickpeas, drained and rinsed and 75g (3oz) chopped cauliflower florets tossed in 1/4tsp garam masala and 1/4tsp sunflower oil. Season lightly and drizzle with a little olive oil. Bake for 10min. Garnish with a handful of coriander leaves and little drizzle of extra virgin olive oil.

PER SERVING 466cals, 18g protein, 11g fat (1g saturates), 68g carbs (10g total sugars), 11g fibre

CRISPY KALE AND AUBERGINE
Hands-on time 10min. Cooking time 40min. Serves 2

  1. Heat the oven to 200°C (180°C fan)mark 6. Cut a small aubergine into 2cm (3/4in) chunks, discarding the stalk. Toss in 1tbsp olive oil and roast for 25-30min, until tender, turning halfway through, set aside.
  2. Spread 4tbsp humous over the pizza base, top with the roasted aubergine, 25g (1oz) kale tossed in 1tsp olive oil, 1tbsp pine nuts and bake for 10min, until golden and crisp. Drizzle with a little chilli oil before serving.

PER SERVING 527cals, 12g protein, 30g fat (2g saturates), 49g carbs (5g total sugars), 8g fibre

Headshot of The Good Housekeeping Cookery Team
The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).