
Fresh Figs and Goat Cheese Pizza
Course Main Course
Servings 4 25cm Pizzas
Ingredients
- 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
Instructions
- 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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