Socca Pizza

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

1. 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.
2. 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)
3. 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.
4. Spread the remaining 1 tablespoon olive oil on top of the Socca. Top the Socca with tomato sauce, mozzarella, onion, olives and dill.
5. 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.