HEALTHY SOCCA HERB-Y PESTO PIZZA
This healthy Italian inspired SOCCA recipe is 100% gluten-free, dairy-free, and vegan. Made with 100% chickpea flour, water, sea salt & pepper and your choice of herbs & spices! Making it the perfect base for your wholesome homemade pizza! Cook it as you would a pancake, either in a non-stick frying pan or baked in the oven for 10 minutes with a blast under the broiler for 2 minutes to give it that golden crust. Enjoy it with your favourite toppings as a pizza or leave it soft to act as a tortilla or wrap on those hot summer days! I guarantee whatever way you decide to make Socca you will enjoy every last bite!
HEALTHY SOCCA HERB-Y PESTO PIZZA
This healthy Italian inspired SOCCA recipe is 100% gluten-free, dairy-free, and vegan. Made with 100% chickpea flour, water, sea salt & pepper and your choice of herbs & spices! Making it the perfect base for your wholesome homemade pizza! Cook it as you would a pancake, either in a non-stick frying pan or baked in the oven for 10 minutes with a blast under the broiler for 2 minutes to give it that golden crust. Enjoy it with your favourite toppings as a pizza or leave it soft to act as a tortilla or wrap on those hot summer days! I guarantee whatever way you decide to make Socca you will enjoy every last bite!
Servings Prep Time
4people 30minutes
Cook Time Passive Time
12minutes 42minutes
Servings Prep Time
4people 30minutes
Cook Time Passive Time
12minutes 42minutes
Ingredients
SOCCA — Makes (2) thick 10 inch pancakes OR 4 thin 10″ pancakes
Optional Seasonings (I suggest)
Equipment Necessary
Naturally Natalie’s HOMEMADE PESTO RECIPE
Toppings
Instructions
Preparing the SOCCA
  1. Prepare together the chickpea flour, water, sea salt, pepper and spices in a small bowl. Let rest for 1/2 hour at room temperature to allow chickpea flour to fully absorb the water.
Prepping the Pesto
  1. In the meantime, add all PESTO Ingredients into food processor, process until smooth scraping down sides with spatula a few times in between. *recipe can be doubled or tripled and kept in fridge for 3 days without avocado*
Prepping the Toppings
  1. Grease a non-stick frying pan with a tiny amount of coconut or avocado oil. Sauté cannelloni beans and asparagus strips 5-6 minutes on medium, until asparagus “ribbons” have softened. Stirring frequently to avoid any sticking or burning. Remember don’t overcook because the ingredients are going back in the oven to cook more. Transfer to a cool plate until ready to dress the pizza.
  2. While the veggies are sautéing, crumble the goat cheese in a small bowl. Set aside.
Making the SOCCA
  1. After a half an hour is up, you are going to start cooking the Socca! First, Heat the Broiler and the Pan – Set an oven rack 6 inches below your oven’s broiler and turn o the broiler. Set a cast iron skillet or baking dish on the rack to warm for 5 minutes.
  2. Pour the batter – Remove the skillet from the oven using oven mitts! Add a teaspoon or so of olive oil and swirl to coat the bottom of the pan. Whisk the chickpea batter quickly and then pour half into the hot skillet. Tilt the pan so the batter coats the entire surface of the pan.
  3. Heat the oven at 450 degrees and bake the “socca” for 8-10 minutes, until it is cooked through, then run it under the broiler for 2-3 minutes to blister the top. Keep a close eye as you do not want it to burn!
  4. Use a spatula to work your way under the socca and ease it from the pan. If you would like to enjoy it plain, slice it into wedges or squares, sprinkle with sea salt and pepper, and drizzle with a little good olive oil. Repeat with any remaining batter.
  5. If you would like to make it into a Pizza then once you have eased it from the pan and set it onto a parchment lined cutting board/plate, it is now time to dress it up
Dressing up the Socca Pizza
  1. First spread Pesto sauce (from food processor) onto crust. Then add half the amount of goat cheese from your small bowl. Next add the sautéed cannellini beans and asparagus. Then add the rest of the goat cheese on top. Pinch of sea salt and pepper.
  2. Take out oven rack and set to regular height. Put the parchment lined paper and dressed up socca onto a baking pan and bake for 8 mins at 400 degrees. Keeping a close eye. ( I usually check at 7 minutes)
  3. Take out the pizza and drizzle 1 teaspoon of good olive oil.
  4. Slice into squares or triangles and enjoy!