A Different Way to Gluten-Free Pizza

I have done many variations on this recipe for years, but I had not done anything with it for quite a while. Usually using the smaller mushrooms. Then a friend steered me to this site http://corimalloy.wordpress.com/2011/08/23/portobello-mushroom-pizza/

and I just had to try it and post here to make sure that my Gluten-Free family will see it.

I made it minus the sausage as in the recipe and it was really good. My husband loved it.

This is the finished and plated version I made. 

I cooked the stems and other mushroom pieces in butter along side the rest and then used them to top and garnish.

This was before it went into the oven. I know it looks like quite the mess. I am sure most people watching their weight would be worried about all the butter. I prefer to use natural foods so I use butter and it sautes the mushroom scraps well.

The down side to using mushrooms as a pizza crust, or to hold any other filling, is the fact that mushrooms are very watery, even if you don't use water to clean them.  Washing a mushroom will make them miserable so try not to do it. Just brush them off.

Back to my point, I think this would work even better if you poked a few tiny holes in the outside of the mushroom cap just to pierce it and then placed it on a rack over a baking sheet so the excess water could drip out during baking.

You can also serve them like this without the garnish, I just really hate to let things go to waste.

This is so fast to make that from the start to when I finished eating them and posting this. It was under an hour.

Now I need to find a non-dairy recipe for the Lactose-Free people.

Thank you for stopping by and check out the other site for some more yummies!

Dee Dee