This is a great pizza concept. You can make individual pizzas using not bread, and not cauliflower, but Portobello mushrooms.
Large Portobello mushroom caps (remove any stem)
Extra virgin olive oil (optional)
Tomato sauce (home-canned or a good grade without funky ingredients on the label *)
Italian herbs, especially oregano; and finely minced garlic (if not already in the sauce)
Fresh mozzarella cheese (one of our local stores makes this on site)
Toppings: I used olives, scallions, and a small anchovy, chopped. But let your imagination work. You could even top this thing with those mushroom caps, diced up.
Preheat oven to 350 F.
You may lightly, very lightly, coat the edges of your mushrooms with the olive oil. This will keep them from looking like they dried out while cooking, but seriously they’ll still taste fine if you don’t. (Today, I forgot.)
Mix up your sauce with the herbs, to taste. Fresh herbs are the best but dried is fine.
Lay out your mushrooms on a pan, gill sides up. Slather on the tomato sauce.
Slice the cheese and put that on top.
Add any toppings you want. Everyone in the family can easily have different topping choices.
Bake for 20 minutes and serve. Yum! Plan on about two per person, with a salad on the side.
I can see this adapted for finger food appetizers, by using large button mushrooms and downsizing accordingly — probably would cook in 12-15 minutes.
* Tomato sauce: I used Waldingfield Food Co.’s “Heirloom Tomato and Basil Pasta Sauce” — Not only did it not have things on the ingredient list that I’d prefer not to eat or pronounce, it also comes in a glass jar — far superior to the metallic taste out of a can.