The directions called for mixing the ingredients for about two minutes but at about the two-minute mark, my mix resembled soft wet sand.

I let the mixer slowly do its thing and at about the five-minute mark, it came together like a cohesive ball of firm cookie dough.

My grill was set up for indirect cooking and the temperature was stable at 350F as suggested on the baking directions.  

I pressed the gluten-free chocolate chip cookie dough between a top and bottom sheet of parchment paper and rolled it into about a 10-inch circle that resembled a cookie.  

The dough went onto the grill atop a piece of parchment paper to prevent it from sticking.

The cookie directions mentioned baking for 12-14 minutes, but I checked it at 10 minutes. The cookie had grown in size and spread to about a 14" circle. This was quite a bit more than I had planned for but, fortunately, my pizza stone had room to spare.

I removed the cookie from the grill to cool while I sliced up a couple of peaches into thick wedges and got them grilling, cut-side down.  

The peaches grilled for about 12 minutes a side at 350F.  

They went on the grill very crispy and crunchy, under-ripe and, dare I say, bland.  Something magical happens when you grill peaches. I watched them caramelize and get sweeter over the direct charcoal heat.  The texture also changed from crisp to incredibly soft.  Some of the smaller pieces seemed almost spreadable.

Grilled peaches have a tendency to be quite sweet and I chose mascarpone cheese to balance the flavor with a slightly sour and creamy richness.  Where I live in western Montana, the wild huckleberries are ripe now and as sweet as can be.  Huckleberries have a much stronger smell and taste than a blueberry, and seem to be much juicer as well.  

I added about a cup of wild huckleberries to the mascarpone cheese and blended it in the stand mixer into a spread that smelled wonderful and stained purple from the berries.  I spread the mascarpone and huckleberry cheese over the top of the large cookie as a foundation.

Then I sliced the peaches thinly and topped the gluten-free dessert pizza so you could get a taste in every bite.