Reading Time: < 1 minute The new pizza (Photo: Iceland)
Reading Time: < 1 minute

UK supermarket Iceland has added two vegan pizzas to its own-brand range of plant-based products.

The No Cheese Houmous Pizza and No Cheese Italian Garden Pizza are both available now and cost £2 each. According to the store, the pies have been cooked in wood-chip fired ovens and feature a stone baked base.

The houmous pizza, has a houmous sauce base, and is topped with black kale and tomatoes. The Italian has a tomato base and is topped with broccoli, mushrooms, and tomatoes.

Iceland vegan range

The new items join Iceland’s increasing vegan line-up, including the cult favorite No Bull Burger, sausages, chicken, burgers, and mince.

At the end of last year, Iceland prompted fury from vegans, after it removed some of these items in a bid to clear shelf space for seasonal food.

But now the retail giant appears to be embracing the growing vegan market once more with its new launches.

Vegan pizza

“After the success of our vegan range and the surge in demand for plant based options from customers, we are thrilled to be offering vegan pizzas,” Iceland’s Head Chef, Neil Nugent, told The Mirror.

“We wanted to offer Iceland shoppers authentic, Italian inspired, plant-based pizzas which do not simply replicate non-vegan alternatives.

“We source our ingredients from the best suppliers and ensure all of our pizzas are made using traditional methods, guaranteeing that even our plant-based pizzas are as authentically Italian as possible.”

Maria Chiorando

Maria is a news and features writer for Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. She was previously the editor of Plant Based News for over 3 years.