I wanted this cooked on a stone in the pellet grill but Mother Nature did not see it that way so.....inside it was!
I ground/milled up enough Kamut wheat to make 2C flour. This was added to some active sourdough starter along with applesauce (in place of oil) a touch of sugar and salt. Mixed well, kneaded and let to rest 'til doubled. A little more kneading, a little bit more resting then rolled out to 9"X6", topped with thin-sliced tomato, red onion, fresh rosemary, sliced kalamata olives, hemp seeds parmesan and fresh ground black pepper. Baked @450 for 15 minutes. Voila!