Cross-Contamination-Free Dining: Mastering the Portobello Mushroom Pizza Base for Celiac Patients –

Ingredients

• 2 big portobello mushroom caps, with the stems cut off and thrown away.
• 1/2 cup flour without gluten
• 1/4 cup of corn flour
• 1/4 teaspoon flour for baking
• 1/4 pinch of salt
• 1/4 cup of Parmesan cheese, grated
• 1/4 cup of grated mozzarella
• All of your favorite pizza toppings.