In a saute pan, saute the garlic with oil over medium-low heat for 10 seconds.

Add shiitake and 2 pinches of salt. Saute until the mushrooms start sweating and are softened, about 5 minutes.

Add coconut aminos. Saute for an additional minute. Turn off the heat. Transfer the mushrooms onto a plate and set it aside to cool.

Whisk the egg and spring onion in a bowl with a pinch of salt.

In a large skillet, clean and not oiled, preheat it over medium-low heat until you can feel a gentle warmth.

Add the rice paper without moisten it first. The paper will curve up. This is natural so quickly press it down with a wooden spoon in a circular motion.

You can flip and grill it until the paper turns into a slight opaque color, about 3 minutes.

Add ketchup and quickly spread it out evenly with the back of a spoon.

Slowly pour in the egg mixture and quickly spread it out evenly. Try to keep the mixture inside of the rice paper sheets.

Cook for about 30 seconds until the egg mixture is slightly set but the eggs aren’t completely cooked through.

Add the shiitake and spread it over the pizza.

Grill the rice paper sheets for a few more minutes until the bottom is crisp.

Garnish with mayo, sriracha, if using, microgreens, and a few drizzles of lime juice.

To serve, you can fold it in half or present it over a large plate and cut it into slices with a pair of kitchen shears.