Pizzas are one of my favourite creations ever to exist, and I've loved them ever since I was a child. I'm obsessed with the combination of fresh flavours, colours, textures, and how versatile you can make them and how bold you can be... but becoming gluten and cow's-milk free has definitely added a slight twist to this obsession. It can be hard to find really great pizza alternatives that aren't ultra processed, so we make the best outcome of this scenario and we make them ourselves at home. Using tortilla wraps as pizza bases is one of my favourite 'healthy hacks', and now I actually prefer these. Not only are they higher in fibre and much more nutritious, but they're lighter, easier to digest and generally more affordable. I chose gluten and egg-free versions, but you can choose any that you like the most. Just try to get some that are good-sized, so you can get as many toppings on as you can!!

Full on overload

If you're anything like me, then you like a lot of toppings on your pizza. I have been known to often go for 3-5 toppings all at once (this does include cheese!) because I always think it's a case of the more the merrier, right? And the more ingredients you add, the more the flavour?? I've been craving feta cheese recently, so for this pizza we've gone down a (naturally) saltier, herby and garlicky route, and you'll be in love with how the olives, feta cheese, veggie bacon and mushrooms blend together so perfectly. I also add a little bit of vegan parmesan just to give that extra oomph, because why wouldn't we finish on a high! My top tip here - get already pitted kalamata olives, as this will save you so much hassle!