Your guide to thin and crisp grilled gluten-free pizza crust (whole grain + gum-free) and a springy topping of fresh peas, meyer lemon, goat cheese and mint.
Thanks to Kimberley for the being the grill master and teaching me the ways of grilled pizza.
Feel free to play fast and loose with the toppings here. Ricotta can stand in for the chevre, asparagus or favas for the peas, or try this method with summery toppings such as corn and cherry tomatoes.
If you're grill-less, make this pizza in a 500ºF oven on a hot baking stone, parbaking the crust for 3 minutes, adding the toppings, and baking for an additional 5-7 minutes.
Nutritional values are based on one of four servings.