Most pizzas will be made using crushed-up insects in just 20 years, an expert claims.

Your favorite Friday night treat may soon contain bug-based dough, lab-grown meats and cheese and could even be charred by lasers.

And to top it all off, the pizza won’t be cooked — it’ll be printed out by a robot chef.

That’s the bold claim by Tom Cheesewright, an applied futurist who helps paying clients predict the future.

He reckons restaurants will begin choosing more sustainable ingredients for their pizza pies.

“The food we eat in 20 years may well look very similar to how it does today but its journey to your plate will have been totally transformed,” he said.

“Even replacing 20%-25% of the grain used for bread with a protein-packed alternative such as crickets could transform our reliance on the planet’s resources such as water, energy and land.”

Scientists around the world are worried about the effect our high levels of consumption is having on the environment.

That’s why Cheesewright thinks that in the future, it won’t just be your pizza dough that will change.

“We are just around the corner from commercially available lab-grown meats and cheeses and giant vertical farms supplying city supermarkets with salad leaves,” the futurist explained, speaking at the The Big Bang UK Young Scientists & Engineers Fair.

“Your future pizza might be made from ingredients that have never seen the sun or grazed in a field. And it might be 3-D-printed by a robot chef and then carefully charred around the edges by a laser grill.”

But it’s good news for flavor fiends who want to try new types of food.

Cheesewright says that abandoning traditional pizza techniques will lead to more exotic menu options.

“And as we become more and more connected to other cultures around the world, we can expect to see lots of new flavors. In 20 years, we might see pizzas inspired by some of the fastest-growing countries around the world. Maybe Yaji spice mix from Nigeria, or sweet and hot Indonesian Rujak,” he said.

He added: “The people who object to pineapple on pizza will really hate that. Every step we take has huge potential for change.”

And Cheesewright thinks that farmers are also in for a major change.

As the world is forced to rely less on real meat, farmers will need to find new ways of producing food.

This will involve some serious science, he says.

“The farmers and producers of the future are more likely to need qualifications that cover mechatronics, solar energy, energy-efficient heating, genetic modification and nutrition to find alternative proteins, than animal husbandry,” Cheesewright explained.