This recipe makes my father believe in heaven.

Yield: 6 servings.



  • 1 New York-Style Paleo Pizza Crust

  • Mushroom Mixture

  • 2 oz. olive oil

  • 3 large portobello mushroom caps, diced finely

  • 1 container of white button mushrooms, diced finely

  • 1 medium yellow onion diced

  • 3 – 4 cloves garlic, minced finely

  • 1 medium tomato, diced

  • ¼ cup vegetable or chicken broth

  • 1 Tbsp. fresh lemon juice

  • 2 pinches salt and freshly ground pepper

  • ½ tsp. dried thyme

  • 2 Tbsp. butter


  • 6 slices provolone cheese, quartered

  • 3 Tbsp. Boursin cheese

  • Extra-virgin olive oil for drizzling

  • 6 turns of freshly-cracked black pepper from a pepper mill

  • OPTIONAL, ADDED TO INDIVIDUAL SLICES IF DESIRED: ¼ tsp. crushed red pepper flakes


  1. Prepare pizza crust according to the directions.

  2. While that’s rising in the oven, in sauté pan, heat olive oil on medium-high. Add onion and garlic until softened, but not translucent. Add mushrooms.

  3. When onions are translucent, add tomato, broth, lemon juice, salt, pepper and thyme. Sauté 2 minutes. Stir in butter.

  4. Once the pizza crust been baked on the pizza stone and is ready for toppings, top with provolone, then the mushroom mixture. Generously dot with boursin. Drizzle with olive oil and season with pepper. Garnish with [optionally] parsley and/or the crushed red pepper flakes.