Cashew based cheeses can replace a lot of cheese sauces. I’ve successfully used mustard based sauces creatively to substitute for things like macaroni but imo for pizza I would just go with cheeseless options.

Tomatoes and kalamata olives can do a lot on their own. If i had a research facility I’d start with tofu and natto and try to get fermentation strains that worked on like pinto beans.