The other day the D-Man and I stopped by our local store which always carries a unique assortment of local organic items. His eyes lit up when he saw a quart basket of fresh figs and asked if we could purchase them, of course I said yes. Figs are a good source of fiber, potassium, manganese, calcium, vitamin B6, and are low in sugar.
I decided to be a bit creative and use these fresh figs as a topping for our grain free coconut flour pizza….the crowds went wild! The recipe below makes a 12 inch pizza crust, but can be doubled for larger crowds.
4 Pastured Eggs
¼ Cup Coconut Flour (sifted)
2 Tablespoons Arrowroot or Tapioca Flour
¼ Cup Plain Yogurt (or Plain Coconut Milk Yogurt)
1 teaspoon Organic Onion Powder
2 Tablespoons Organic Italian Seasonings
½ teaspoon Non-Aluminum Baking Soda
½ teaspoon Baking Powder
2 Cloves Organic Garlic, minced (or 1 teaspoon Organic Ground)
¼ teaspoon Celtic Sea Salt
Freshly ground black pepper (to taste)
12 Ounces of diced Prosciutto
12 Small Organic Fresh Figs cut into quarters
¼ Cup Shredded Parmesan Cheese (optional)
½ Cup Shredded Mozzarella Cheese (optional)
Preheat oven to 400 degrees F.
Grease a pizza pan with coconut oil or line the pan with parchment paper (note: the pizza pan should be solid, do not use the type with holes).
Using an electric hand mixer, whip the eggs in a large bowl with the yogurt and Celtic sea salt.
Add the sifted coconut flour and arrowroot/tapioca flour beating until well combined (no lumps).
Blend in the onion powder, Italian seasonings, garlic, baking soda, and baking powder.
Gently pour batter onto the pizza pan and smooth with a spatula.
Bake at 400F for 10 minutes, or when the edges begin to brown.
Remove pan from the oven and brush the dough with a little organic Extra Virgin Olive Oil.
Top pizza with ½ of the cheese (if using), then layer the prosciutto and figs onto the crust. Finish by topping with the remaining cheese and a few grinds of fresh black pepper.
Place back in the oven for an additional 10 minutes, or broil for approximately 8 minutes.