Fig and Prosciutto Flatbread Pizza


The plump mysteriously dark figs that line the market produce aisles have always lured my eye, but I rarely buy them. Recently though, I spontaneously picked up a carton of black mission figs with no plan as to what to use them for. After they became lonely on my counter as the other produce slowly started diminishing, I decided to turn them into jam using my pectin-free Blueberry Jam recipe. I used about 1lb of figs in place of the blueberries and reduced the honey a bit. I also pureed the figs in my blender prior to simmering them for a smoother jam. The aromas wafting from the saucepan as the figs simmered was intoxicating.

I put my jam to work as a filling for my Not-A-Grain Cereal Bars and then spread it on this new flatbread pizza crust as a light hors d’oeuvre for a dinner party. The crust is buttery and flaky, more like a cracker than a regular doughy pizza crust. Brimming with the complimentary flavors of salty prosciutto and smokey notes from the rosemary and smoked fontina, this pizza is the perfect starter to a warm Autumn meal. If you’re dairy free, you will still enjoy this pizza without the cheese. I used the jam and leftover prosciutto as a snack stacked on top of grain-free crackers all week and it was every bit as satisfying as the pizza.

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Fig and Prosciutto Flatbread Pizza

AUTHOR: Danielle Walker - AgainstAllGrain.com



  • 2 cups blanched almond flour
  • 3 tablespoons grassfed butter or palm shortening
  • 1 tablespoon chopped rosemary
  • ¼ teaspoon salt
  • 2 tablespoons cold water


  • 1/3 cup fig jam, storebought or fresh
  • 2 ounces smoked fontina, shredded
  • 1 ounce prosciutto, torn into pieces
  • 1 teaspoon chopped rosemary
  • ¼ cup baby arugula

* If you prefer a thicker crust, try my regular pizza crust recipe


  1. Preheat an over to 350 degrees F.
  2. Combine all of the crust ingredients except the water in a food processor and process until a ball of dough forms. With the machine running, add in 1 tablespoon of water at a time. You may not need 2 tablespoons depending on what type of almond flour you use, but I generally use all of it. Once the dough forms a dense ball, you can stop adding the water.
  3. Place the dough on a sheet of parchment paper, then top with another piece of parchment. Roll the dough out to a 1/8 – 1/4 thickness. Carefully slide the piece of parchment paper onto a baking sheet.
  4. Bake for 12 minutes, then remove the crust from the oven and increase the temperature to 375 degrees F.
  5. Spread the jam on the crust, leaving a small border empty along the outside of the crust. Top with the prosciutto and cheese.
  6. Slide the piece of parchment paper with the crust directly onto the rack of your oven, leaving the tray out. Bake for additional 5 minutes until the cheese has melted and crust is crispy.
  7. Top with chopped rosemary and fresh arugula and serve hot.
  8. Enjoy!
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  • Kara McGrath

    Can ths pizza dough be frozen? I have tried many of your recipes and they are sooooo delicious!

  • Francesca

    I tried this twice and both times it completely failed. Huge fan of your site but this recipe just does not work. Feel like it needs eggs or something to bind the dough. It falls apart and is a huge mess

    • Against All Grain

      Thanks for your comment and sorry it didn’t turn out for you. What kind of almond flour are you using? I made it quite a few times before posting it but ill try it again just to make sure Im not missing a step or something in the instructions.

  • melody

    This recipe did not work for our family either. I even doubled the recipe because we wanted it to be more our main meal. I’m a little sad because 4 cups of my precious organic almond flour was used up. To be specific I use Benefit Your Life blanched organic almond flour. It is the only finely ground blanched organic almond flour i have found to use. I know Elana at Elana’s Pantry uses this brand and I trust it and use it all the time. We added only 1 tblsp. of the water and it formed a dough…it never balled up though. Should i try even less water? Maybe a few tsp.? THe crust once baked was mush where the toppings were and and just flaked to crumbs. You couldn’t scoop it up. We ate it on a bed of salad to try and salvage it. The flavor of the crust was really good…just not texture wise. What do i need to do to fix it??? I really want to make pizza on an almond flour crust.

  • Becky

    Do you add the butter straight from the fridge or leave it to reach room temperature first? Also how long approximately do you mix the ingredients in the food processor?

    I may have mixed mine for too long. In the end I had a ball of dough but it was oozing out the butter and the edges of the pizza crust where most the excess butter ended up was just crumbles. The center was a bit better but I didn’t get the flaky texture. Pretty sure it’s because the butter separated from the dough. It tasted good even though the texture could have been better and I have to say this pizza crust is very satisfying. First time I use almond flour and I’m very intrigued :)

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