Preheat oven to 450 degrees. Prep a baking sheet with oil or parchment paper.
Remove the stems of the mushrooms and rinse well. Pat very dry with paper towels. The drier the mushrooms, the more suace and flavors the shrooms will absorb while cooking and the less overly juicy they come out in the end.
Place the mushrooms on a prep board. Drizzle ½ - 1 teaspoon extra virgin olive oil on each mushroom, then brush it all around with a pastry or grilling brush.
Sprinkle salt on each mushroom, just a pinch. Add optional pizza herbs or spices like oregano. I used Penzey's Frozen Pizza blend.
Add tomato sauce to each mushroom. Then top with vegan cheese shreds and any additional veggies or toppings you want.
Bake for 15 minutes at 450 degrees - or until the cheese is super melty and mushroom edges start to curl up.
Allow the mushrooms to cool for at least 15 minutes before serving. They come out tender and juicy, but allowing them to cool will really help the pizzas 'set.'
Slice and serve! You can store leftovers in the fridge for up to one day. I did not test this, but I am guessing that these freeze very well!