Add all dry ingredients for the crust to a mixing bowl.
Grate frozen butter on top and add nut milk.
Mix the dough together and use your hands to roll it into a compact ball. Add a tbsp of cold water to get it together if necessary.
Wrap dough in plastic and refrigerate for at least an hour.
Preheat oven to 425 F.
Roll dough out on floured surface, so that it is about ¼ inch thick.
Leaving space at the perimeter, spread olive oil, sprinkle feta, and top with figs in any pattern you'd like.
Bake for 25-30 minutes, or until crust is crisp and golden-brown.
Top with herbs! I used dried rosemary and fresh basil.
