My "partner in crime" here at AIB is Jeff Zeak, with about 25-years pizza experience loves to make free from pizzas such as yours. His comment when he saw your photo was "cool". The dough looks good as do the toppings, but if I was to make a change it would be to work towards more top crust color on the pizza. How was the bottom color? From the looks of the top, I might assume it to be on the light side. If you can't get improved crust color by manipulating the position of the pizza in your grill, or through the temperature try adding some sugar to t6he dough formula to increase crust color development under your baking conditions.
Tom Lehmann/The Dough Doctor