A sweet and savoury pizza with delicate figs, juicy caramelised onions and a wholesome crust made with buckwheat and spelt flour! I made the dough from scratch and it’s surprisingly really easy. I’ve actually always been intimidated by cooking with yeast… so if I can make it, you definitely can!
We made pizza every now and then as kids. Once my parents’ restaurant was near a Dominos and the staff would trade big bags of pizza flour for meals at our restaurant. If my dad had a day off work, we’d have pizza nights! My dad would always look after the dough and we’d top our own pizzas.
With this pizza, as the yeast process intimidated me, I made the dough the night before. I mixed and kneaded it, placed it in a large container and to my surprise, it rose overnight! You can definitely make the dough on the day too. Interestingly, the yeast had a best before date from about 1 year ago but it seemed to still work haha. I guess I’ll be baking a lot more in the next few weeks/months.
I used a mix of buckwheat and spelt flour. My current batch of buckwheat flour has a really strong nutty odour and taste which I find unpleasant and sweet treats. However, when balanced out with neutral spelt flour and combined with a savoury dish, it is really delicious. I used a 1:1 ratio which allowed me to have a super fluffy *and* wholesome base. I hope you enjoy this recipe!
If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.
Fig and caramelised onion pizza with a buckwheat crust
- ~1 cup (150g) buckwheat flour + extra for dusting
- ~1 cup (150g) spelt flour + extra for dusting
- 2 teaspoons dried yeast
- 1/2 teaspoon Himalayan pink salt
- 3/4 cup (180mL) warm water
- 1 teaspoon sweetener or sugar, of choice
- 2 tablespoons olive oil
- 1 medium red onion
- 1 tablespoon of balsamic vinegar or coconut aminos
- sweetener or sugar, of choice
- 1 medium capsicum, or veggie of choice
- 3 medium fresh figs
- 1/2-1 cup (80g-160g) vegan cheese, crumbled or shredded (optional)
- 2 tablespoons rosemary
- 1 cup (30g) fresh rocket/arugula
- Olive oil, as desired
- To make the pizza dough: Add the flours, yeast and salt to a medium bowl and mix until combined. Add the water, maple syrup and oil and mix until it forms a soft dough.
- Lightly dust a clean surface with flour. Place the dough on top and knead with your hands until the dough comes together and feels flexible. The dough should be dry and soft to the touch and not stick to your hands. If it does, add more flour and knead until it doesn't.
- Place the dough in a lightly floured bowl and cover with a tea towel. Put the dough in a warm place and let it rest for at least 1 hour or until it's doubled in size.*
- When the dough is ready, punch it in the middle and knead it again on a floured surface. Place the dough on 1-2 lined or floured baking trays or pizza stones and spread the dough into a flat shape with your fingers.
- Preheat the oven to 220°C (430°F).
- To make the caramelised onion: Slice the onion and add it to a small saucepan over high heat with a dash of oil, balsamic vinegar or coconut aminos and a sweetener. Saute for 5 minutes then turn down the heat to low-medium. Add a dash of water and let the onions soften and caramelise for 5-10 minutes. Add more water if necessary.
- Meanwhile, thinly slice the capsicum and figs as desired.
- When the onions are ready, spread onto the pizza dough. Add the capsicum, figs, vegan cheese and rosemary. Drizzle with olive oil if desired.
- Bake the pizza in the oven for 10-15 minutes or until the middle is cooked. This can be tested by poking a knife in the middle.
- Garnish the pizza with fresh rocket/arugula and serve.
- The pizza is best eaten fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat leftover in the oven or in a saucepan on low heat.