A large Portabella mushroom cap makes a chewy-yeasty base for traditional toppings - well, almost traditional...
Some meaty-textured chopped mushrooms take a 10 minute swim in a simple marinade of 3 T. Bragg's Liquid Aminos mixed with 2 T. agave, a squeeze of lemon juice and a couple cloves of garlic, minced.
While the mushrooms are soaking, prepare the large cap by popping off the stem (chop it up and add to the gang lolling in the marinade) and gently scoop out the dark gills with a spoon. Then chop, dice, mince, and otherwise prepare whichever veggies are calling your name. You know - the usual pizza volunteers: sweet bell peppers, sliced tomatoes, chopped green onions...
Drizzle some lemon juice all over the inside of the cap. Spread a tablespoon or two of raw almond butter or tahini in the cap.
Layer the veggies, then top with the marinaded mushroom bits. A generous sprinkle of nutritional yeast adds lots of B12 and cheesy flavor. Lastly, a crown of basil chiffonade.
Slice your creation into wedges, and enjoy the fresh flavors!
You will never go back to the heavy bread version.