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
Units
Scale
- 1 1/4 cup chickpea flour, also known as garbanzo bean flour (Bob’s Redmill)
- 1 1/4 cup cold water
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 Tablespoons extra-virgin olive oil or avocado oil, plus more for the pan
- Optional minced garlic (for the garlic lovers add 1/2 – 1 teaspoon)
- 1/2 – 1 teaspoon 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 Tablespoons 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:Â 2 small slices (or 1/4 of pizza/flatbread)-Â 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