Fresh Figs and Goat Cheese Pizza

Fresh Figs and Goat Cheese Pizza

Course Main Course
Servings 4 25cm Pizzas


  • For The Crust
  • 1 Cup Buckwheat Flour
  • 1/2 Cup Coconut Flour
  • 2 Cups Almond Flour or leftover pulp from making Milk
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Cream Of Tartar
  • 1 Teaspoon Salt
  • 1/2 Cup Egg Whites
  • 1/2 Cup Buttermilk
  • Garnish Per Pizza
  • 1 Bosc Pear Sliced Very Thinly (the use of a mandolin is recommended)
  • 2 Fresh Figs Sliced Thinly
  • 25 g Walnuts Chopped
  • 25 g Unripened Goat Cheese
  • 8 Blackberries
  • 1 Teaspoon Extra Virgin Olive Oil
  • Sea Salt and Pepper - To Taste
  • 1 Teaspoon Fresh Rosemary Finely Chopped
  • 1 Teaspoon Raw Honey
  • 1 Cup Arugula


  • For the crust
  • In a small mixing bowl, beat egg whites and buttermilk together and set aside.
  • In a separate (and significantly larger) bowl, add buckwheat flour, coconut flour, baking soda, cream of tartar and salt and whisk until well incorporated.
  • Whisk in the almond meal, blend thoroughly and make a well in the middle.
  • Pour buttermilk mixture into the well and progressively mix in flour mixture with your fingers or wooden spatula.
  • Continue mixing until dough comes together then turn over onto a floured surface (make sure to use grain free flour!)
  • Knead dough for about a minute, until really well incorporated then divide into 4 pieces.
  • Shape each piece into a flat circle. Cover with plastic film and refrigerate for at least 30 minutes.
  • Pizza assembly
  • Preheat the oven to 200 ̊C
  • Grab one circle of dough and place it between two sheets of waxed paper.
  • Roll it gently, changing direction often, until you get a disc that's about 25cm in diameter.
  • Remove the top piece of parchment paper and flip dough over onto a pizza sheet.
  • Remove the second piece of parchment paper.
  • At this point, you might want to bring the edge back a little to help form a perfect circle and create a little bit of a "crust".
  • Repeat with other discs if making more than one pizza at this time.
  • If not, you can keep the dough in the refrigerator for about 3-4 days.
  • Brush olive oil over the top of your pizza dough and sprinkle with salt and pepper.
  • Arrange your pear slices in a circle, leaving enough space between each slice to insert the figs later
  • Sprinkle half the rosemary, a little more black pepper and place in the oven.
  • Cook for about 7-8 minutes, or until the crust and pears start to take on a light golden colour.
  • Remove pizza from the oven, insert fig slices between each pear slice, sprinkle walnuts, goat cheese and remaining rosemary.
  • Return pizza to the oven for 2-3 minutes – until the goat cheese just starts to soften.
  • Remove pizza from the oven, add blackberries and drizzle with honey.
  • Slice and enjoy immediately (you might want to sit down, first!)
Keyword buckwheat flour, gluten free
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I’m crazy passionate about health and sustainability  – what you put into and onto your body – and how the products are packaged. How good the products and the packaging are for you and for the earth.





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