Gluten-Free Fig, Arugula and Goat Cheese Pizza


  • For the Dough:
  • 3/4 cup warm water (between 110-120 degrees F)
  • 1 tablespoon sugar
  • 1 packet yeast (1/4 oz.)
  • 2 cups gluten-free flour blend that includes xanthan gum, I use Bob's Red Mill Gluten-Free 1-to-1
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • For the Pizza:
  • 3 oz crumbled goat cheese, I like the honey flavor, plain will also work
  • 5 oz caramelized onions
  • 1 1/2 teaspoons olive oil
  • 3 oz of dried figs, fresh would also be amazing, sliced
  • 2 cups of arugula
  • 3 tablespoons your favorite balsamic vinaigrette
  • Salt, red pepper flakes, garlic powder and onion powder.

YIELD: 1 - 6 slice pizza

Nutrition Information:

  • Per Slice
  • Calories - 194cal
  • Total Fat - 9.8g
  • Carbohydrates - 23.8g
  • Dietary Fiber - 2.7g
  • Total Sugars - 9.9g
  • Protein - 4.5g


Place a pizza stone in the oven and preheat to 450°F.

Mix water, sugar, and yeast together and let sit for 5 minutes, or until it is foamy.

In an electric mixer, mix flour and salt. Add in egg, olive oil, vinegar, and yeast mixture.

Mix on low speed for 1 minute.

Using an oiled spatula, transfer the dough onto a piece of parchment paper. Using oiled hands and/or oiled rolling pin, spread or roll dough into a 10 to 12 inch circle.

Leaving the dough on the parchments paper, and putting the entire thing on the pizza stone, par-bake for 8-10 minutes.

Remove dough and parchment from oven, top with olive oil, caramelized onions, figs and goat cheese. Season to taste.

Returning the parchment and dough to the oven, bake for an additional 8-10 minutes.

While the pizza is cooking, toss the arugula in a bowl with the balsamic vinaigrette. When the pizza is done, top with the dressed arugula.

This recipe for the pizza crust was adapted from the original by the Gluten Free Palate.

This turned out to be one of my more "fancy" pizzas. Reminds me of something you would see on a restaurant menu labeled as gourmet flatbread. First off, if you are a sauce person this is not the pie for you. It's only sauce is the oil you drizzle on the crust before the toppings. BUT! If you are fine going sauce-less, this is an AMAZING flavor combo. It's sweet, savory, salty and sour all at the same time.

Next time, I think I might finish it with a drizzle of balsamic vinegar, or balsamic syrup fo an extra kick. I would even serve this if we had company over, it really is that impressive. If you are looking for something different, company worthy and honestly very easy, this is the pie you are going to want to try.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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