This is my own personal South Beach Diet-friendly pizza, using a portabella mushroom as the crust. You need a fork to eat it, but other than that, it really hits the â€œneed pizzaâ€ button!
Preheat oven or toaster oven to 400Â°F.
Line a baking sheet with aluminum foil and coat with a small amount of olive oil. Set aside.
Heat a large skillet or griddle (cast iron, if youâ€™ve got it!) over medium-high heat. Add just enough olive oil to lubricate the surface. Place mushroom caps bottoms down on cooking surface. Theyâ€™ll lose a lot of water as they cook, and thatâ€™s what you want. Leave for about five minutes and then flip the caps.
When you can see moisture collecting inside the cap, flip it again, pressing with a spatula to flatten.
Cook for approximately 15-20 minutes. Time can vary depending on the size of the caps, you want the caps to be about 2/3 their original size and to have released quite a bit of moisture.
Remove the caps to the prepared baking sheet, bottoms up. Add sauce, cheese and toppings. Bake for 15-20 minutes or until cheese is melted and slightly toasted.