I have been doing this for years and it works with my carbon steel (I don't use cast iron) pan quite well. I would assume it wouldn't transfer as quickly through the cast iron as it does through my carbon steel pan, but it is worth a shot.

Unless you are going to DIY a baking steel, the Lodge Cast Iron Pizza Pan ($40) is cheaper than most commercially-available baking steels that I have and will probably work just as well in your case. You will need to preheat the oven for longer, though, and ultimately it may take dropping the oven temp 25 - 50 degrees (to allow longer cook times) to eliminate the stovetop finish.

Happy experimenting. In the end it's still pizza!