Line the bowl with slices of provolone (see note below regarding cheese), overlapping as you go. I usually use around 7 big slices. Place an additional slice on the bottom as well.
Fill the center with clean, dry whole portobellos placing them mostly stem side up.
Evenly cover the mushrooms completely with the sauce.
Stretch the pizza dough to a little wider than the rim of the bowl [see note below].
Brush the dough with melted butter and sprinkle over some fresh Parmesan and garlic powder.
Place the bowl on a sheet pan and bake for approximately 20 minutes until the dough is golden brown.
Allow to cool for about 5 minutes.