Socca is a gluten free flatbread made with just chickpea flour,
water, olive oil and salt. It’s popular in Italy and France and a great healthy option to traditional pizza. For best results use a cast iron if you have one. I made my Socca pizza with classic toppings but you can put whatever variety you like. This recipe will make about 3 small pizzas.
Ingredients
Socca pizza crust
- 2 cups chickpea flour
- 2 cups water
- 1/3 cup olive oil
- big pinch of sea salt
Pizza toppings
- 1 cup shredded mozzarella
- 1/2 cup tomato sauce
- 4 olives, sliced
- 1 small onion, sliced
- fresh dill, optional
Instructions
- To make the batter, whisk together the chickpea flour, water, 2 tablespoons
of the olive oil and salt. Let the mixture rest at room
temperature for 30 minutes.
- Turn on the oven to turn oven
to 425 degrees Fahrenheit. Place
a 9-inch cast iron in the oven to
preheat (about 5 minutes)
- Carefully remove it from the oven. Pour in 1 tablespoon olive oil and swirl
the pan around so the oil is evenly distributed. Pour in about a third of the batter and return the skillet to the oven. Cook for 8 minutes,
until the Socca the edges are brown. Remove from oven.
- Spread the remaining 1 tablespoon olive oil on top of the Socca. Top the Socca with tomato sauce, mozzarella, onion, olives and dill.
- Return the skillet to the oven and bake for 8 minutes, until
the cheese is melting. Remove from oven and let the pizza cool for 2 to 3 minutes
before eating.
