socca pizza

salty, melty and smoky

based on simple socca bread, i have craved this pizza since the first time we made it. the simple, french flat bread that is served as street food, is the perfect medium for pizza. i found inspiration on the edible perspective.

this crust is super sturdy, even loaded with toppings. i poured on a generous amount of pizza sauce, loaded it up with feta, olives, artichoke hearts, roasted peppers and onions, and thick slices of mozzarella. this greek-ish pizza was killer. i planned on saving half of my portion for lunch the next day, but i couldn’t bear to. i had to have it now.

the crust itself was super easy to prepare and bake., much easier, i should say, than any other gluten-free or grain free crust i have ever come across. -not to mention, it is vegan, and has a minimal ingredients list. i’ve seen so many people make this into a breakfast pizza, which i can’t wait to do. -pesto, eggs, bacon, arugula. that sounds like an amazing brunch waiting to happen.

smoky, crispy, thick, sturdy, and packed with flavor, this crust has a ridiculous amount of nutritional benefits, as well. not only is it gluten-free and grain free, it’s also vegan. this whole recipe makes 2 really large servings, though it should be spread about as 3 reasonable servings..

messy good!

here is a nutritional break down per half of the crust: 300 cals, 15g protein, 35 carbs.

the best way to go about this whole ordeal is to bake the crust, spread the sauce, bake for an additional 5 minutes, then add the rest of the toppings, cheese the top of it, then broil for 1 minute, simply to bubble the cheese. if the toppings are at room temp when you assemble the pizza, it will heat thoroughly without a long baking time. don’t skip your favorite herbs. stir whatever goodies you desire into this batter.

once you make this, you will be compelled to make it a regular. take the recipe, make it yours, and make it often.

socca pizza

1 1/4 cup chickpea flour

1 cup warm water

a glug of olive oil

1 tbsp dried oregano

1 tbsp apple sauce

1/2 tbsp salt

1/2 tsp garlic powder

other goodies you’ll need:

your favorite pizza sauce, pesto, or romesco

your favorite veggies and meats

your favorite fancy cheeses (the expensive ones work best!)

method:

combine all ingredients until completely smooth in a large bowl. let it sit for half an hour or so.

preheat oven to 375f. stick a 9″ cast iron skillet, coated with oil, in the oven for 5 minutes or so to heat up. -please use the right sized skillet for this recipe, otherwise the crust will not be the proper thickness and will not hold up properly.

pour batter into skillet, bake for 35 minutes. cracks will form in the top of the crust, and the edges will brown slightly.

carefully remove pan from the oven when it is cooked. spread your favorite sauce onto the crust, leaving some room around the edges. bake for another 5 minutes to allow sauce to heat up and to evaporate a little water. once again, remove from the oven. crank on the broiler. throw your remaining toppings on, top with cheese, and put under the broiler for 1 minute, until the cheese bubbles. watch out, the crust burns quickly, so if you let it go longer than 1 minute,… well don’t say i didn’t warn you.

remove from heat, allow to cool for 5 minutes before slicing.

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8 thoughts on “socca pizza

    • feli-
      i’m glad you are hooked! i’m making this for dinner right now with olives, feta, and sausage, and can’t wait for the cheese-burn (so worth it) on the roof of my mouth!
      stop back!

    • sarah-
      thanks for saying so! time for me to go explore yours, now!
      i find bean flour really easy to digest so long as it soaks as a batter for a few minutes before cooking. not sure if the ease of digestion is the issue for you, or maybe an allergy or dietary restriction. either way, thanks for stopping by, i’ll be clicking your link now!
      liz

  1. Pingback: Socca Focaccia Flatbread (Gluten-free, Grain-free) « loves comida

  2. Thanks again for introducing me to socca! I posted a comment earlier and now have a food blog too, where I just did a socca focaccia bread adaptation. Socca is definitely a fav of mine and makes a regular appearance on my plate!

    • you are totally welcome! i just ate this last night for dinner with mushrooms, asparagus, and romano cheese. while i was scarfing it down, i thought to myself, “socca is amazing, i should diversify this recipe..”
      looks like you did the work for me! heading to your blog right now!
      best,
      liz

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