Portobello Mushroom Margherita Pizza

Pizza is one of my weaknesses!  I can't stop at just one piece!  I have this amazing recipe for homemade pizza crust, but I rarely make it because I know I could eat the entire pizza.  I love the plain cheese pizza's, but often opt for a Margherita pizza anytime we are at an Italian restaurant.  It really is my go-to because it would take a special person to mess up a pizza that is so simple.  My family is trying to stay away from as much gluten as possible and not that we don't occasionally indulge in gluten, I try to stay away from it as much as I can.  This Portobello Mushroom Margherita Pizza gives me that fulfillment of pizza, without all the guilt (and tummy ache from all the gluten).  It is so versatile that you can use any toppings you would like and it would be just as delicious!  This is a single serving recipe and can be doubled, tripled, etc, as needed.  Enjoy!

Portobello Mushroom Margherita Pizza

Ingredients

1 large portobello mushroom cap, stem removed and gills scraped off of the underside of the mushroom
2 Tbsp coconut oil
1/4 cup tomato sauce of choice
2 basil leaves, roughly chopped
4 thin slices of Roma tomato
1/4 cup mozzarella cheese
Salt and pepper to taste

Preheat the oven to 400*.  Lightly grease a nonstick cookie sheet with 1 Tbsp of coconut oil.  Place mushroom cap, upside down, on cookie sheet.  Brush mushroom with remaining 1 Tbsp coconut oil.  Sprinkle salt and pepper to taste.  Cook mushroom for 10 minutes.  Remove from oven and lightly dab excess water from inside of mushroom cap.  Change setting on oven to broil.  Add tomato sauce to mushroom cap, followed by basil and tomato slices.  Top with mozzarella cheese.  Broil for 2-3 minutes, or until cheese is golden brown.  Make sure you keep an eye on the mushroom during broil, as every oven can differ in temp.