• 4 portobello mushroom caps

• 1 small can crushed tomatoes (no salt added)

• 1 cup shredded mozzarella

• Your choice of toppings: kalamata olives, red onion, pineapple, peppers, chili flakes, spinach, etc. - note the high water content in some vegetable toppings that may make your pizza more “juicy”

• 1 tsp Italian seasoning (mixed herbs)

• ½ tsp garlic powder

• Extra virgin olive oil

 Set oven to broil.

Remove the stems from the mushrooms, then clean and lightly pat dry. It’s important to remove the excess moisture!

Brush a small amount of oil on the mushroom cap, and place cap-down on a non-stick baking sheet. You can place a piece of parchment paper down on the baking sheet first as well.

Spoon some of the crushed tomatoes on each mushroom, then sprinkle Italian seasoning and garlic powder evenly on each.

Place your desired toppings over the layer of crushed tomato sauce.

Sprinkle 1/4 of the cheese evenly on each.

Place the baking sheet in the oven for about 10 minutes or until the cheese is melted and slightly golden brown. Be sure to keep an eye on your “pizzas” to prevent burning.

Take out of oven and let sit 5 minutes before cutting and enjoying! You may also need to soak up some residual liquid from baking with a paper towel before putting on a serving plate.