This was easy. Basically take a fat portabella/o mushroom cap and season with EVOO, salt, pepper and bake for 5 minutes at 375 degrees. Next add pizza sauce, in my case I used a gluten free pizza sauce from Whole Foods South Lake Union. I used the stem of the cap as pepperoni (see far left of picture). Then I added shredded mozzarella cheese and baked for another 5 minutes. Finally, I added lightly seasoned arugula with EVOO and crushed up pistachios. Dinner in 15 minutes max.
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the Seattle Cook 