Pizza can be healthful and mouthwatering all at the same time, and this veg-forward, flavor-packed pie from Heather Whinney’s Virtually Vegan proves it. Pro tip: sprinkle with a bit of vegan cheese for a more classic take on pizza. What you need:4 cups ‘00’ flour or strong white flour, sifted, plus extra for dusting1 sachet instant active dried yeast⅛ teaspoon sea salt1½ cups warm water4 tablespoons olive oil, plus extra for greasing For the toppings:8 tablespoons tomato purée2 ounces portabello mushrooms, finely sliced4 zucchinis, sliced into ribbons⅛ teaspoon chili flakes¼ cup truffle oil1 handful basil leaves, to garnishA few oregano leaves, to garnishWhat you do: