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.
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!)