What’s not to love about this Avocado Tomato Gouda Socca Pizza recipe? A grain free, gluten free Avocado Tomato Gouda Socca Pizza made with chickpea flour and topped with Avocado, Gouda, Tomato, and Sprouted Greens! Seriously easy to make, egg free, vegan option, OMG delicious!
I’m convinced I’m only 5% American. Let me rephrase that. My taste in food, way of cooking, and eating all the meals (sooo slowly) is only only 5% American. Ya, that 5% is purely for sipping on California or Washington wine and any form of Alaskan Salmon. The other 95% is made up of a mush pot of cultural food and cuisine. Hence the Indian cabbage salad on Monday and now this Socca pizza. Another non American recipe that I’ve kinda sorta Americanized. But here’s the thing, I grew up traveling and living abroad starting at the age of 12. You know what I realized (realized now)? So much of true ethnic food is NATURALLY healthy, made with real food, seasoned to perfection with amazing spices/herbs, and very much gluten free friendly. This makes the nutrition nerd in me happy and the gluten free specialist in me even HAPPIER! Happiness calls for celebration. Celebration involves food and a party (big or small).
So that’s what we are going today. We’re going to have a little Mush Pot of Culture pizza party with Socca pizza. Grain Free, Gluten free Avocado Tomato Gouda Socca Pizza P-A-R-T-Y!
To get this party started, I’m going first BOAST about this dish and the ingredients you need to make it. I mean, it’s super easy and fast and delicious. Totally the “star” of the party. Might as well stroke it’s ego even more. Right? Sure. Just go with it.
Oh SOCCA.. I’ve missed you, it’s time to bring you back in the spot light in the form of PIZZA!
What is Socca ya say? Well, Socca (the French name) or Farinata (the Italian name) is basically chickpea flatbread. AND it’s AMAZING! No eggs needed. Just water, olive oil, herbs , and chickpea flour. Mix, let batter sit, then bake in a pan. Kinda like a pancake in the oven. My friends Purely Twins got me hooked on Socca bread about 6 years ago. We go way back in blogging! Ever since then, I’ve been using Chickpea (Garbanzo bean) flour in a lot more ways. It’s vegan friendly, grain free, and so versatile. Socca bread, Socca pizza, Socca pancakes, it’s all so good and easy to make.
I opted for the pizza bread version, in the form of Avocado Tomato Gouda Socca Pizza pizza, because I really wanted to try out Gouda and Avocado together. Like melted together. Gouda, cheese from the Netherlands (cultural point on fleek!). Melts like gold and so GOOD! Side note: Did you know the higher the fat and aged cheese, the lower the lactose? Yes, that’s why I love me so AGED Gouda or goat’s milk Gouda. Easier on digestion. You’re welcome!
Back to my point here. The Socca STAR and the Cultural Food Pizza Party. You’re invited! Here’s the VIP list.
- Socca Pizza Crust – France (or Italy if you call Farinata)
- Avocado – South Central Mexico
- Gouda- Netherlands
- Roma Tomato – Italia!
- Sprouts/ Microgreens – Um… let’s say earth?
- Green Onion/Scallion – Greek or Europeanish?
- Garlic – According to wikipedia it originated between the Mediterranean and China.
- Olive Oil – Mediterranean
Pretty sure I just upped my Corniness factor with this post, but that’s okay, as long as you are laughing. Oh, and by the way, I made this pizza for a my husband and a few friends a few weeks ago. The fact that there was no meat or and it wasn’t made with real pizza “dough” made them bit skeptical at first. But I happy to report that I made each of them a socca pizza convert, fresh tomato, herbs, and all. Extra crispy style! Phew! Cause I was holding my breath on that one.
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Avocado Tomato Gouda Socca Pizza {Grain Free, Egg Free}
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
Grain free, gluten free, and egg free Avocado Tomato Gouda Socca Pizza is made with chickpea flour and topped with Avocado, Gouda, Tomato, and Greens! Seriously easy to make! Vegan recipe option.
Ingredients
For the Socca Pizza Crust:
- 1 1/4 cup chickpea/garbanzo bean flour (see notes for brands)
- 1 1/4 cup cold water
- 1/4 tsp sea salt and pepper each (to taste)
- 2 tbsp olive or avocado oil (1 tbsp for heating pan)
- 1 tsp minced Garlic (2 cloves)
- 1 tsp of Onion powder or any other herbed seasoning of choice (optional). You can also use dried herbs here.
- 10 to 12 inch Pan to heat in oven (cast iron works great. See notes for size)
Socca Pizza Toppings:
- 1 Roma tomato sliced
- 1/2 avocado
- 2 oz Gouda (sliced thin). Goats milk Gouda works too. See notes for vegan option.
- 1/4 to 1/3 cup Tomato sauce
- 2–3 tbsp chopped green onion/scallion
- Sprouted greens (onion greens, kale, or broccoli) to top
- Extra Salt/pepper to sprinkle on top
- Red pepper flakes
Instructions
- First Mix your flour, 2 tbsp olive oil, water, and herbs/seasoning together. Whisk until smooth. It’s best to let it sit for 15-20 minutes at room temperature.
- While the batter is sitting, preheat oven to broil. Place your pan in the oven to heat for 10 minutes.
- While the pan is preheating, chop/slice your vegetables. Set aside.
- Using oven mitts, remove pan after 10 minutes.
- Add 1 tbsp of oil to the pan and swirl it around to coat pan
- Gently pour in your chickpea/socca batter. Tilt pan so the batter fills and is even. (see notes on pan size)
- Turn oven down to 425F and place pan back in oven for 5- 8 minutes or so. Just until the batter is set. If you are using a bigger pan, the pizza will be thinner and will probably bake faster, so check at 5 minutes.
- Remove from oven.
- Spread the tomato sauce on top. Then add your sliced tomato and avocado. Place your gouda slices on top of the tomato and avocado. Green onion can go on the top or you can wait to add in fresh last.
- Place back in oven for 10-15 minutes until cheese is melted and the socca bread is crispy and brown on outside.
- Remove from the oven. You should be able to slide the pizza crust onto a stone or heat safe surface.
- Add a bunch of sprouts/microgreens on top then any additional toppings. Like more onion, alt/pepper to taste, and red pepper flakes.
- Drizzle olive oil on top. Slice and serve.
Notes
- Depending on the size of your pan, you can make 2 small pizzas or 1 larger, thinner crust pizza.
- I used a 10 in cast iron skillet skillet which made the crust thicker. Bob’s Red Mill has a great chickpea flour for Socca
- Feel free to use vegan cheese if you want vegan socca pizza.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: main, dinner
- Method: oven
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 recipe
- Calories: 416
- Sugar: 6.8g
- Sodium: 257mg
- Fat: 24.5g
- Saturated Fat: 4.7g
- Carbohydrates: 36.6g
- Fiber: 9.6g
- Protein: 15.4g
- Cholesterol: 9mg
Keywords: socca pizza, chickpea flatbread, Farinata Genovese, gluten free, egg free
If you could Americanize any cultural dish, what would you make? Ever tried Socca? GET ON IT!
Cheers!
