Autumn pizza with figs

Autumn pizza with figs

Total: 1 hr 25 Min. | Active: 50 Min.
vegan, lactose-free
Nutritional value / people: 652 kcal
, Fat: 22 g
, Carbohydrate: 96 g
, Protein: 16 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


125g wholemeal flour
1pinch Himalayan salt
½tsp coconut palm sugar
1 ½tbsp olive oil
¾dl water


500g squash, e.g. butternut (yields approx. 400 g peeled)
1tbsp coconut oil, melted
2tsp coconut palm sugar
½tsp Himalayan salt


3tbsp cashew cream
1dl almond drink or soya drink
3tsp coconut palm sugar
½ lime, use only the juice
½tsp Himalayan salt
a little pepper
¼tsp chilli flakes
3tsp Dukkah (spice mix)


100g mixed leaf salad
4 figs, quartered
½ lime, use only the juice
1tbsp mixed nuts, chopped
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How it's done


Mix the flour, salt and sugar in a bowl. Pour in the oil and water, mix together to create a firm dough, knead for approx. 5 mins. Cover and leave to stand.


Cut the squash into thin slices, transfer to a bowl. Mix the coconut oil with the sugar and salt, mix with the squash. Transfer the squash to 2 baking trays lined with baking paper.

Bake for approx. 25 mins. in an oven preheated to 180°C (convection), take out of the oven and remove the squash from the trays.

To bake the dough

Divide the dough in half, shape into 2 balls. On a lightly floured surface, roll out into rounds (each approx. 30 cm in diameter). Place on the trays lined with baking paper.

Bake for approx. 8 mins. in an oven preheated to 180°C (convection). Remove, leave to cool.


Thoroughly mix all of the ingredients.


Spread the sauce over the dough. Arrange the salad leaves, squash and figs on top, drizzle with the lime juice, garnish with the nuts.

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