Fig + Prosciutto Pizza

grain free fig prosciutto pizza

The other weekend while grocery shopping at a beautiful little market near my cottage in Muskoka, Ontario, I saw the most beautiful figs. They were the most beautiful plump and purple figs. It’s rare to find figs in Ontario, the best chances to find fresh figs is in the Summer. These figs were pretty much asking to go on top of a pizza.

I saw these figs and immediately knew that I had to make a fig and prosciutto pizza topped with a handful or two of fresh baby arugula. It’s one of my favourite ways to eat pizza. It’s like a pizza and salad cross.

Grain Free pizza Crust


On top of the delicious toppings, I also made a new grain-free pizza crust. This crust is a winner it was so delicious, simple to make, stayed together perfectly. If you’ve ever had the Simple Mills boxed pizza crust, it tasted exactly like that and was a fraction of the cost. #win

Coconut flour is a great grain-free flour. It offers tons of fibre per servings and is super low carb. It also is a great binding flour because it’s a bit heavier and really absorbs so much liquid. The coconut flour is essential for this crust to be successful.

Below you will find the recipe for both the pizza and how we topped it. We made this a white pizza, using an herb and garlic ricotta mixture as the base rather than a tomato sauce. You can definitely take just the pizza crust and top it with your favourite pizza toppings.

Fig + Prosciutto Pizza

Yield: 1 medium pizza


    Pizza Crust
  • 1/2 cup almond flour
  • 1/4 cup + 2 tablespoons coconut flour
  • 3/4 cup arrowroot flour
  • 1 egg
  • 1 tablespoon apple cider vinegar
  • 1/3 cup olive oil
  • 1/4 cup water
  • 1/2 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 cup ricotta cheese
  • 1 clove garlic, minced
  • 1/4 cup fresh herbs (basil, parsley, chives, oregano)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 5-6 prosciutto; thinly sliced
  • 2 figs; sliced thinly
  • 2 cups arugula
  • drizzle of olive oil and balsamic vinegar


    Pizza Crust:
  1. In a medium bowl, combine the dry ingredients: flours, spices. Add the egg, oil, and water. Using a wooden spoon or spatula, stir to combine. Let the crust sit for 3-4 minutes. The coconut flour will absorb a lot of the liquid and it will be much more manageable.
  2. Preheat oven to 400ºF. On a parchment lined baking sheet or pizza pan, roll your pizza crust into a round about 1/4 inch thick. Use a fork to prick it all over. Bake for 10-15 minutes or until slightly golden.
  1. While you crust is baking, combine ricotta, garlic, herbs, salt and pepper in a bowl.
  2. Take crust out of oven and let cool 7-10 minutes.
  3. Spread the ricotta mixture over slightly cooled crust.
  4. Top with prosciutto and figs and bake for 10-15 minutes.
  5. Remove from oven when everything is heated through and prosciutto is getting slightly crisp.
  6. Top with arugula and drizzle oil and balsamic vinegar over top. Slice into pieces and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *