Stir together the water, sugar, and yeast. Set aside for a few minutes until it starts to get foamy (this is to verify that the yeast is working).
In a bowl, use a fork to stir together the amaranth flour, whole wheat flour, and salt until fully combined. Pour in the yeast mixture. Stir everything together until a homogeneous dough is formed. It will seem pretty sticky.
Cover the bowl with a damp towel and let rest for 10 minutes.
Either continue in the bowl or transfer to a floured surface. Knead the dough, working in additional whole wheat flour whenever it starts to stick, until the dough is smooth and a little stretchy. 4-6 minutes. Though it won't be as elastic as 100% wheat dough, you should still be able to see formed strands of gluten throughout it.
Cover the dough with a damp towel and set in a warm place to rise for 60-90 minutes, or until approximately doubled in size.
Punch down the dough, divide in half, and transfer to a sealed container or Ziploc bag in the fridge, until ready to use. The dough will keep in the refrigerator for up to 3 days before using.
To prepare the shallot cream sauce:
Get a small saucepan ready. Puree all ingredients in a blender or food processor until completely smooth.
(optional) If you don't have a high-powdered blender, you will want to pour the mixture through a mesh sieve into the sauce pan, using a spatula to get all of the liquid through. This will filter out any tiny cashew pieces that didn't get fully pureed.
Turn the heat to medium and cook, stirring frequently (but not constantly). The mixture will start to thicken and look kind of chunky. Keep stirring and cooking until it smooths out again.
Turn the heat to low, cook for 1-2 more minutes, and then remove from the heat. Once cooled, you can store in the fridge until you're ready to use it. It will keep in the refrigerator for up to 5 days.
To prepare the amaranth flatbread:
Set out the dough at room temperature for 20-30 minutes before using (if stored in the refrigerator).
Roll out one of the halves of the dough (on a floured surface if needed) into a disc.
(GRILL OPTION): Place the dough onto a lightly oiled cast iron skillet. Place on the center of the grill and cover the grill. Cook for 3-5 minutes, or until the dough starts to pull away from the bottom of the pan a bit.
(GRILL OPTION): Spread the shallot cream sauce on the base of the flatbread, add half the figs and corn, and return to the grill. Cook for another 5-8 minutes, or until the dough is cooked through and the sauce is melted. Remove from the heat.
(OVEN OPTION): Preheat the oven to 425 degrees Fahrenheit. Cook the flatbread in a cast iron skillet or on a lined baking sheet for about 8 minutes, until starting to crisp up.
(OVEN OPTION): Spread the shallot cream sauce on the base of the flatbread, add half the figs and corn, and return to the oven. Cook for another 7-10 minutes, or until the dough is cooked through and the sauce is melted. Remove from the heat.
Top with basil, salt and pepper to taste, and serve.
Repeat with the remaining half of the dough as desired.
Notes
Nutrition facts assume 2 pizzas cut into 4 slices each.