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.