Oh my goodness, these are amazing! I’m not just saying that from an adult culinary point of view either. I made these for 8 kids, age 20 months to 5 years old and even the 5 year old who supposedly hates everything gobbled them up. The best part is that the “crust” is a vegetable (not more bread), but they look just like pizzas.
The big bonus is that they took me no time to prepare and I had barely any clean up. I was kind of scared the kids would say “wait, this isn’t REAL pizza,” but not a word. Happy kids make happy mommies. What could be better?

Portobello Pizzas (4 Big Kids)

1 15 Oz Can Tomato Sauce
1 Garlic Clove, minced
1/4 Tsp Thyme, Basil and Oregano
1 Tsp Salt
4 Portobello Mushrooms, stems removed (wiggle the stem back and forth gently to remove)
1 Tbsp Olive Oil
1/2 Cup Mozzarella Cheese, shredded

1. Place the first 4 ingredients in a bowl to combine.
2. Preheat the oven the 400 degrees.
3. Place a piece of foil on a cookie sheet and brush lightly with olive oil.
4. Place the mushrooms stem side down on a cookie sheet and bake for 10 minutes. If there’s a lot of excess liquid on the cookie sheet, discard.
5. Place the mushrooms stem side up, cover with 2-3 tablespoons of tomato sauce and 2 tablespoons of shredded cheese.
6. Bake the mushrooms for an additional 10 minutes or until cheese is melted.
7. Serve.