Lemon Herb Socca Pizza is a vegetarian farinata recipe that’s zippy, zesty, and delicious. Perfect to serve as an appetizer, flatbread, or light meatless meal. Grain free with vegan option.
Let’s talk all things Socca
Another Socca recipe. Although this one is more socca pizza and Flatbread combined. It’s not too thick, it’s extra crispy, and when broiled it makes for a an excellent sweet and savory flatbread appetizer, also known as Farinata (chickpea pancake).
Confused yet? Don’t worry, we will get all that sorted out in a minute. But first, I have to share with you something EXTRA special and cool. Mmmm k?
As you might have guessed, I’m a bit obsessed with socca. It sounds so fancy, and yet it’s so easy! I’ve made 2 versions of the pizza style. A breakfast socca pizza and a avocado gouda pizza.
So what makes this lemon herb socca pizza recipe so different than my others? Why am I calling it a farinata recipe too? Well, it comes down to a few minor details.
Like the origin of name, toppings, and thickness of crust.
The Difference Between Socca and Farinata
- Socca is made with garbanzo bean flour the name is originated France. Think of it as a large chickpea pancake. Mmmm pancakes.
- Farinata is made with chickpea (garbanzo) bean flour and the name originated from Italy.
- Both are traditionally mixed with olive oil, herbs, and pepper. Then cooked in wood ovens on copper baking-pans.
- BUT …. some variations of the Italian style Farinata recipe do not include rosemary. And SOME variations are thinner than others.
So you see, it really comes down to names, origin, and preference. In my opinion, socca pizza is thicker with a variety of toppings. Farinata is thinner, more like flatbread, with light toppings.
Either way you make it, thin crust or a just a little thicker, it’s delicious. A lemon herb Socca Pizza Farinata recipe combo! Kind of the best of both words if you ask me.
We’re just going to go with that, mmm k?
Can I entice you with another list?
To make this Socca Pizza (Farinata Recipe) you will need:
- Garbanzo bean (chickpea) flour – This stone ground flour is high in fiber, plant based protein, and made with whole garbanzo beans. The simplest SUPERFOOD ingredients if you ask me.
- Olive oil, garlic, salt, pepper
- Organic or Homemade pesto- Yes, I am still on a pesto kick. Extra flavor and extra healthy fats!
- Herb toppings (basil, tarragon, or oregano leaves) – Contain oils that have antioxidant effect
- Arugula – Vitamin K
- Lemon – Vitamin C
- A light meltable artisan cheese of choice or vegan cheese if you choose – Calcium and protein
- Peppercorns – Just for crunch and taste!
See, half pizza and half flatbread. Can it really get any better?
Lemon Herb Socca Pizza (Farinata Recipe)
- Total Time: 20 minutes
- Yield: 4 1x
Description
Lemon Herb Socca Pizza! A vegetarian Farinata Recipe that’s zippy, zesty, and delicous. Perfect to serve as an appetizer, flatbread, or light meatless meal. Grain free with vegan option.
Ingredients
- 1 1/4 cup chickpea flour, also known as garbanzo bean flour (Bob’s Redmill)
- 1 1/4 cup cold water
- 1/4 tsp sea salt and pepper each (to taste)
- 2 tbsp extra-virgin olive oil or avocado oil, plus more for the pan
- Optional minced garlic (for the garlic lovers. 1/2 to 1 tsp)
- 1/2 to 1 tsp seasoning of choice (optional).
- 10 to 14 inch Pan to heat in oven. The wider the pan, the thinner the crust. (Cast iron works great)
SOCCA PIZZA (Chickpea Flatbread) TOPPINGS
- 2 tbsp pesto or vegan homemade pesto
- Handful of arugula leaves
- Smoked or buffalo style mozzarella. 4-6 ounces sliced around 1/4 to 1/2 in thick. See notes for vegan option.
- Sliced lemon
- Pinch of fresh tarragon or oregano leaves (extra for garnish)
- Handful of basil leaves
- Sea Salt/Pepper to taste
- Extra peppercorns, seasoning, and herbs to top.
- Drizzle with extra olive oil before serving if desired.
Instructions
- Mix your chickpea (garbanzo bean) flour, 2 tbsp olive oil, water, and seasonings together in a bowl. 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, prep your topping. Slice the lemon, mozzarella (or cheese of choice), and tear or loosely cut herbs. Set aside.
- After 10 minutes in the oven, use gloves to remove pan. Add 1 tbsp of oil to the pan and swirl it around to coat pan.
- Gently pour in chickpea/socca batter. Tilt pan so the batter fills and is even.
- Turn oven down to 425F and place pan back in oven for 5- 8 minutes depending on your oven. Just until the batter is set. If you are using a pan larger in diameter (12-15 inches) the socca crust will cook faster and come out thinner. Be sure to check at 5 minutes for progress. Remove from oven.
- Spread pesto sauce on top. Then add about 3- 4 slices of cheese (around 3-4 ounces), arugula (or greens of choice). Place your thinly sliced lemon (no seeds) on top of the cheese.
- Next add a couple extra thin slices of your cheese on top the lemon. Tuck a few fresh herbs; basil and or oregano/tarragon around the cheese and lemon slices. Salt and pepper to taste. See notes for vegan option.
- Place back in oven for 10-15 minutes until cheese is melted and the socca bread is crispy and brown on outside. Broil for 2-3 minutes if you want extra crispy and chewy flatbread (farinata).
- Remove from the oven. You should be able to slide or use a spatula to place the pizza crust onto a stone or heat safe surface to cool.
- Finally, top with extra herbs, peppercorn, and everything seasoning of choice.
- Drizzle a little of olive oil on top before slicing and serving.
Notes
Depending on the size of your pan, this socca serves about 3-5 people. A cast iron pan works well for making socca. The larger the pan, the thinner the crust.
Vegan option– Omit cheese and use my vegan pesto recipe with Bob’s Redmill nutritional yeast on top. Or feel free to use a meltable vegan cheese.
Estimated Nutrition using Buffalo Mozzarella.
Serving Size: 2 small slices (or 1/4 of pizza/flatbread)- To reduce calories, use less cheese or an shredded aged cheese such as Parmesan).
- Prep Time: 10
- Cook Time: 10
- Category: main
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 pizza
- Calories: 279
- Sugar: 4 g
- Sodium: 391.5 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Carbohydrates: 18.8 g
- Fiber: 3.5 g
- Protein: 14 g
- Cholesterol: 18.2 g
Keywords: socca pizza, farinata
So what would you call this lemon herb socca pizza? Who’s side are you on? Italian Style Farinata or French Style Socca? They both win by the way. Chickpea flour does wonders I tell ya!
Cheers!
This looks sooo delicious, but I’m a little confused; do you just chew through the whole lemon rind?
You can take them off before eating. They just give it more zest/flavor when you bake it all together. Hope that makes sense.
What kind of pan do you use? The only oven safe pan I have is stainless steel. Will that stick?
I made it as described and the base cane out dense, kind of flabby. It wasn’t satisfying like flatbread or pizza. It was pretty, and I like the idea of it being gluten free, but I would not make this again. I’d put the toppings on a cauli crust or pre-made crust though.
★★
OH no! I’m so sorry. Was the socca too thick? What pan did you use?
Lindsay this pizza looks amazing and like the perfect summer dinner! I have never heard of farinata or socca but definitely have loved learning about them from you!
Thank you!! One of my favorites, I make socca alllll the time?
Ummm….. happy to see all the excitement, but …..has anyone actually MADE this? I guess I’m just task-oriented, sorry.
Yes! Many have. But happy to help answer any questions if needed.
what kind of pan is used in this recipe? Cast Iron? Round pie pan — Ceramic or gass??)
The recipe looks wonderful – I will be excited to try it out!
I used a cast iron. WOrked great!
Lindsey, there is no difference between Italian Farinata and Socca garbanzo bean flour pancake. Both socca and farinata are made form the same bean flour and only by personal preference, are made in various size cast iron skillets and pans which result in different textures of choice. Herbs and spices are optional for both as well.
Unfortunately, or this reason, I would be reluctant to follow a recipe from your site due to incorrect ingredient information.
Sorry to hear you wouldn’t try my recipes. I was taught this information in culinary school. But everyone is entitled to their own opinion. I understand that Ame. I appreciate your feedback. Cheers!
Once you have perfected every once of your culinary information… then you can leave comments like that! Everyone has opinions but that doesn’t mean you have to boycott making her recipes… 😉 This recipe is absolutely amazing! I hope you end up giving it a try!
Delicious! My daughter (15) who is the best food critic for my experiments in the kitchen rated it 6 out of 5 :-).
★★★★★
Oh i love that! so glad she approved!
Well, this is my first visit to your blog! Your blog provided us valuable information .You have done a marvelous job
Goodness me, if I had garbanzo bean flour, I would make this chickpea pizza ALL the time! Mine would be topped with tons of vegetables and pepper flakes!
This pizza looks glorious! love the chickpea flour!
So happy you got to meet the girls from Bob’s! Hoping I’ll get a chance to hook up one day too and talk all things BRM! Love their products! This socca pizza is making Meatless Monday look pretty awesome Lindsay!! Absolutely on my must try list!
Perfevt light, meatless Monday dinner!
AHHH, looks (almost) TOO pretty to eat!
I love how bright and happy these pizzas are. The lemon and the cheese together just sounds delish.
I’ve never tried socca but now I think I have to!
Absolutely loving this recipe, Linds and you’ve captured it beautifully! You got to meet Cassidy and Sarena?? How cool is that? To work with a brand and share it is such a dream! Way to go you… xo
Yes! Sarena has been a good friend for years. It was a joy to see her again, and Cassidy! Wish you had been there. Gah! Someday
I have had neither before, but I am completely sold! This pizza sounds great, no matter what you call it!
Ok, you’ve succeeded in persuading me I need to finally buy chickpea flour!! Can’t wait to try this!
woohoo! good answer!
I’ve only made socca to eat plain. As a pizza crust is a fabulous idea! LOVE those toppings!
Oh you gotta try the pizza version!
I haven’t made socca in SO long. To be honest, I haven’t made anything in so long… I swear I’ll cook again one day. Really. This looks gorgeous! I love the fresh mozzarella. It’s my all-time favorite!
Did you use to make socca religiously? I think you should have Evie try it! with ranch. LOL
This pizza is way too pretty to eat!
Amazing!! And super interesting too 🙂
Errrr my gawd I love lemons on pizza (or socca or farinata!) and I think they are totally an underused ingredient. Beautiful photos and I can’t wait to try this!
This is SO my kinda pizza! Gimme all the herbs!
I am so excited about this recipe!
Look at those gorgeous colors! A must try for sure!
Beyond gorgeous! I need to try chickpea flour!