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4.67 from 3 votes

Fig and caramelised onion pizza with a buckwheat crust

Vegan fig and caramelised onion pizza which is restaurant-style gourmet food in the comfort of your own home! This healthier pizza is packed with vegetables and has an optional spelt and buckwheat flour crust.
Prep Time30 mins
Cook Time25 mins
Resting Time1 hr 30 mins
Total Time2 hrs 25 mins
Cuisine: American, Vegan
Servings: 4 serves
Author: Anthea


Pizza Dough

  • ~2 ½ cups (310g) all-purpose plain flour, or bread flour, plus extra for dusting (note 1 for wholesome flour blend)
  • ¾ cup (180g) warm water
  • 2 tablespoons olive oil, or extra water
  • 2 teaspoons instant dry yeast, (note 2)
  • ½ teaspoon any good-quality salt
  • 1 teaspoon granulated sugar, or sweetener of choice (note 3)

Caramelised balsamic onion

  • 1 medium red onion, thinly sliced
  • 2 tablespoons balsamic vinegar, plus extra to serve
  • 2 tablespoon granulated sugar, or sweetener of choice


  • ½ cup (80g) vegan mozzarella-style cheese, grated (optional)
  • 1 cup vegetables, such as thinly sliced capsicum and/or tomatoes
  • 3 medium fresh figs
  • ½ cup (80g) vegan soft vegan cheese, such as goat's cheese or cream cheese (optional)
  • 1 cup (30g) fresh rocket/arugula


To make the pizza dough

  • Add all ingredients to a medium bowl or bowl of a stand mixer with the dough hook attachment. Mix until combined then knead for 5-10 minutes until the dough is soft and stretchy but isn't sticky. Add a little more water if the dough is too dry or add a little more flour if the dough is too sticky.
  • Place the dough in a lightly floured bowl and cover with a tea towel. Place the bowl in a warm spot and let it rest for at least 1 hour or until it has doubled in size (note 4 for overnight version).

To make the caramelised balsamic onions (this can be done while the pizza dough is rising):

  • Place a large saucepan over medium heat. Add the onion and a dash of oil. Saute the onion for 5 minutes until slightly golden.
  • Stir in the balsamic vinegar and your sweetener and reduce the heat to low.
  • Slowly cook the onions for 10 minutes while stirring occasionally. If the onions or balsamic vinegar starts to stick to the bottom of the saucepan, add a dash of water to deglaze the juices. When the onions are soft and caramelised, remove from the heat.

To shape the pizza dough:

  • When the dough has doubled in size, punch it down to release any air.
  • Heavily flour 1-2 baking trays or pizza stones. Gently flatten the dough into 1-2 pizza shapes. Allow the pizza to rest for at least another 30 minutes or until it's soft and puffy again.

Assembling and baking the pizza:

  • Preheat the oven to 220°C (430°F).
  • If using vegan mozzarella-style cheese, sprinkle on the pizza dough.
  • Scatter the caramelised onions on the pizza, fo,lowed by the vegetables and figs.
  • Bake the pizza in the oven for 10-15 minutes or until the crust is crispy and the toppings are cooked. If you're baking 2 pizza, you may need to bake them for only 5-7 minutes.
  • Garnish the pizza with soft vegan cheese and fresh rocket/arugula. Drizzle with extra balsamic vinegar if desired. Enjoy!
  • The pizza is best eaten fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat leftovers in the oven or in a saucepan over low heat.


  1. Alternatively, you can use 1 ½ cups (180g) spelt flour and 1 cup (120g) buckwheat flour.
  2. Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, combine it with warm water and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.
  3. Most sweeteners will work here including regular sugar, brown sugar, coconut sugar, maple syrup etc. However, don't use sweeteners like monk fruit or stevia as they won't work with yeast.
  4. Alternatively, you can make the dough the night before. Place the kneaded dough in a lidded container twice as big and chill it in the fridge. The next day, allow the dough to come to room temperature then flatten into a pizza shape.


Serving: 1 serve with only 1 type of vegan cheese | Calories: 547kcal | Carbohydrates: 88g | Protein: 14g | Fat: 17g | Sodium: 157mg | Potassium: 534mg | Fiber: 8g | Sugar: 18g | Vitamin A: 3768IU | Vitamin C: 16mg | Calcium: 158mg | Iron: 6mg
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