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★★★★★45 Comments

Socca Pizza (Gluten Free)

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by Lindsay Cotter Posted: February 14, 2023

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Take your pizza night to the next level with this gluten free Socca Pizza recipe! Customizable, nutritious, and better than anything you’ll find at the store, it starts with a chickpea flour socca base and comes together with all your favorite toppings for a quick dinner no one can resist! 

Overhead shot of finished Socca pizza with mushrooms and zucchinis.

Why You’ll Love This Socca Pizza  

Just when you thought pizza couldn’t get any better, we’re bringing you this gluten free socca pizza recipe! Made with our basic socca flatbread, there are endless reasons to love this recipe. So, we’ll just name a few!  

  • It’s simple to make and bakes in just 20 minutes. 
  • Completely gluten free, it’s easy to adjust to suit all your dietary needs. 
  • Loaded up with nutritious toppings and full of fiber, it’s better for you than any takeout or store-bought pizza. 
  • You can use our socca recipe to make a gluten free pizza crust in bulk and bring new meaning to frozen pizza! 

How to Make Gluten Free Socca Pizza

Once you realize how easy (and delicious) gluten free socca pizza is to make at home, you’ll never go back to pre-made varieties again! 

Basic Ingredients You’ll Need for the Socca Crust

Socca pizza ingredients on a counter top - socca crust, sauce, zucchinis, mushrooms, and spinach.
  • Chickpea Flour (also known as garbanzo bean flour) – A nutritious, versatile option for all your gluten free baking needs. You can easily find pre-made varieties in the store. Or, make your own! 
  • Oil – Olive oil or avocado oil helps combine the ingredients, adds a rich flavor, and provides a boost of healthy fats! 
  • Seasonings – Kosher salt, pepper, garlic powder, dried herbs, and seasonings like Italian seasonings combine to create a savory, authentic pizza taste.  

Topping Ideas

For this socca pizza recipe, we kept the recipe fairly simple even opting to omit the cheese, but feel free to go crazy with all your favorite ingredients! To get you started, some of our favorite toppings include: 

  • Pizza sauce, tomato sauce, or nomato sauce
  • Fresh chopped veggies like red onions, bell peppers, onions, mushrooms
  • Shredded cheese or vegan cheese 
  • Fresh herbs 
  • Protein such as uncured turkey or regular pepperoni, chicken, sausage, chicken sausage, or crumbled bbq tempeh 
  • Pineapple 
  • Kalamata olives or black olives
  • Homemade or store-bought vegan pesto 
  • Barbecue sauce

Instructions

  1. Form the Batter. Whisk the socca ingredients together in a large bowl. Then, let the mixture sit at room temperature. 
Socca batter being mixed by a whisk
Uncooked socca batter and oil in cast iron pan
  1. Heat the Skillet. Preheat your oven’s broiler, and place a 10-inch cast iron skillet or ovenproof skillet on the center rack. Once warm, remove the skillet, and increase the temperature of the oven. Pour oil into the skillet, swirling it around to coat the pan, and pour in the socca batter. 
Cooked socca in a skillet.
Cooked Socca pizza crust on a tray.
  1. Bake. Place the dough in the oven until it is golden and fluffy. 
  2. Add Your Toppings. Spread your favorite toppings on your pizza dough, and place it back in the oven until the cheese has melted (is using) and the socca crust is golden and crisp. 
Sauce being spread on the Socca pizza crust
Socca Pizza topped with mushrooms, zucchini and sauce.
  1. Garnish and Serve. Add a sprinkle of garnishes, and let the socca pizza cool slightly. Then, slice, and enjoy! 
Overhead shot of finished Socca pizza with mushrooms and zucchinis and topped with sauce

Make Ahead and Storage Options

If you’re feeling ambitious, double or triple your socca pizza to enjoy now and save for later! 

Close-up of Socca Pizza

Refrigerator: Once baked and fully cooled, individual slices can be placed in an airtight container and stored in the fridge for 3-4 days. 

Freezer: Prepare your crust in advance by following the instructions, baking the curst completely but leaving off the toppings. Then, wrap your socca crust in foil, and store it in the freezer for up to 3 months. 

To Reheat: When you’re ready to eat, heat your pizza thawed or frozen. SImply warm leftover slices in the microwave, oven, or even air fryer! Or, add your favorite toppings to your crust, and pop it in the oven. If you’re baking from frozen, you’ll likely need to add a few extra minutes to ensure it is thawed completely and heated through. 

Prep

More Gluten Free Basics

Looking for more gluten free variations of your favorite breads and basics? We’ve got you covered with the easy recipes below!

  • Gluten Free Potato Bread without Yeast
  • Gluten Free Biscuits
  • Cinnamon Almond Flour Bread 
  • Gluten Free Keto Banana Bread
Print
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Overhead shot of finished Socca pizza with mushrooms and zucchinis.

Socca Pizza Recipe (Gluten Free)


★★★★★

5 from 1 review

  • Author: Lindsay Cotter
  • Total Time: 40 minutes
  • Yield: 2–3 servings 1x
  • Diet: Gluten Free
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Description

Pizza night just got better with this socca flatbread pizza recipe! Naturally high in protein thanks to the chickpea flour, it’s grain-free, gluten-free, and ready in less than 45 minutes. 


Ingredients

Units Scale

For the Socca Crust: 

  • 1 ¼ cup chickpea flour (150 grams)
  • 3 Tablespoons olive oil or avocado oil, divided
  • 1 ¼ cup warm water
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • Optional: ¼ teaspoon garlic powder
  • Optional: 1 teaspoon dried herbs

Topping Options: 

  • Pizza sauce, tomato sauce or nomato sauce
  • Fresh cut/sliced veggies (such as zucchini, mushrooms, bell pepper, etc.)
  • Non dairy shredded cheese or cheese of choice
  • Fresh basil to garnish

Optional Protein Choices:

  • Uncured turkey pepperoni
  • Cooked, diced or shredded chicken
  • Cooked, crumbled BBQ tempeh

Instructions

  1. In a bowl, whisk together the chickpea flour, 2 tablespoons olive oil, water, salt, pepper, garlic powder and optional seasonings of choice. Let the mixture sit at room temperature for 15-20 minutes.
  2. Preheat broiler or oven to 450 degrees F, place a 10-inch cast iron or ovenproof skillet on the center rack (about 8 inches from the heat) for 10 minutes. 
  3. In the meantime, prepare the toppings, and set aside. 
  4. Using oven mitts, carefully remove the skillet from the oven. Turn the oven to 425 degrees F.
  5. Pour 1 tablespoon of oil into hot skillet and swirl around to evenly coat the bottom of pan. Pour in the chickpea batter. 
  6. Place the skillet in the oven for 5-8 minutes or until the batter has set. Check after 5 minutes. 
  7. Remove from the oven, and add toppings of choice. 
  8. Return the skillet to the oven for 10-15 minutes or until the cheese has melted and the socca crust is crisp. Check at 10 minutes for doneness. 
  9. Top with optional fresh herbs, salt, and pepper to taste. 
  10. Let cool for 2-3 minutes. Slice and serve.

Notes

Prepare the socca crust ahead of time. Wrap each baked and fully cooled crust individually with foil, and store them in the freezer for up to 3 months.

Storage – Store leftovers in an airtight container in the fridge for 3-4 days.

  • Prep Time: 20
  • Cook Time: 20
  • Category: Main
  • Method: Oven
  • Cuisine: French/Italian

Nutrition

  • Serving Size: 1 slice with sauce and veggies (no cheese)
  • Calories: 164
  • Sugar: 3.5 g
  • Sodium: 71.6 mg
  • Fat: 8.7 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 15.9 g
  • Fiber: 3.1 g
  • Protein: 6.1 g
  • Cholesterol: 0 mg

Keywords: socca pizza, flatbread pizza, pizza, socca, gluten free pizza

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Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!

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Categories: Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Main Dishes, Nut-Free, Oven, Snacks and Appetizers, Vegan, Vegetarian Tags: dairy free, easy recipe, egg free, eggless, flatbread, gluten free, grain free, pizza, pizza recipe, socca, socca bread, socca pizza, socca recipe, vegan, vegetarian

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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  1. Avatar photoLindsay Cotter

    01/23/2019 at 12:34 PM

    Thank you for the feedback! I do my best to specify if a recipe is truly “vegan” or is “vegan friendly/has vegan options” throughout the post and later in the recipe. I’m sorry if that wasn’t clearly communicated in this post and recipe! I will go back through and make sure that it clearly states that it has vegan options/is vegan friendly.

    Reply
    • Andaman Tourism

      04/12/2020 at 5:58 AM

      Look delicious! Well this site is very informative. thanks for sharing this to us

      ★★★★★

      Reply
  2. jonasclutch

    01/04/2019 at 5:01 AM

    Looks fantastic . will try this tonight.

    Reply
  3. jonasclutch

    01/03/2019 at 8:49 AM

    These look absolutely amazing!

    Reply
  4. Gail Flannery

    10/11/2018 at 1:35 PM

    Gouda Cheese is NOT vegan–

    Reply
    • Gail Flannery

      10/11/2018 at 1:39 PM

      Your recipe is included in a post called 39 delicious vegan recipes: please notify them to remove your recipe as it is NOT vegan.http://www.trimmedandtoned.com/39-delicious-vegan-recipes-perfect-losing-weight/

      Reply
    • Avatar photoLindsay Cotter

      10/11/2018 at 1:40 PM

      You are correct. I meant you could use vegan cheese like daiya

      Reply
  5. All That I'm Eating

    04/04/2018 at 6:43 AM

    I really like the sound of that socca pizza base, delicious idea. So colourful with all the reds and greens too!

    Reply
  6. Gaby Dalkin

    02/19/2018 at 8:15 AM

    Ooooh, this socca pizza is a stunner ?

    Reply
    • Avatar photoLindsay Cotter

      02/19/2018 at 12:06 PM

      Thanks Gaby! you’re a stunner! 😉

      Reply
  7. sandra

    01/02/2018 at 3:49 PM

    This was perfectly delicious! The ingredient list and method worked perfectly! I had to sub in some dairy free vegan cheese which altered the taste a bit but for those not on a dairy restricted diet, this is a keeper and it is easy and quick to make!
    Thank you once again

    Reply
    • Avatar photoLindsay Cotter

      01/02/2018 at 4:03 PM

      Oh glad it worked with vegan cheese. Did you use daiya?

      Reply
  8. Gaby Dalkin

    11/14/2017 at 10:22 PM

    This recipe calls for an impromptu pizza party!! Looks delish!

    Reply
  9. Sarah

    03/10/2017 at 9:24 PM

    Question about the directions – my oven’s broil and regular heating functions are totally different. Should I just preheat the oven to 425 with the pan inside?

    Thank you!

    Reply
    • Cotter Crunch

      03/10/2017 at 9:27 PM

      Yep! Are you using cast iron? Just get it hot or close to broil temps.
      Does that make sense?

      Reply
  10. Jess @ Keeping It Real Food

    03/02/2017 at 7:48 PM

    Yum! I LOVE socca pizza. It’s one of my favorite dinner. This looks great.

    Reply
    • Cotter Crunch

      03/02/2017 at 11:07 PM

      Thanks JEss! Socca is the best!

      Reply
  11. Bethany

    03/02/2017 at 1:01 PM

    This pizza looks amazing! I can’t believe it was made with garbanzo bean flour!

    Reply
    • Cotter Crunch

      03/02/2017 at 5:55 PM

      it’s so good! you must try!

      Reply
  12. Aimee Mars

    03/02/2017 at 11:24 AM

    I’ve never tried this type of crust before and that’s going to change quickly! This pizza looks amazing and one I can definitely get the entire family to eat.

    Reply
    • Cotter Crunch

      03/02/2017 at 5:59 PM

      I think you will fall in love with this Aimee!

      Reply
  13. Meghan@CleanEatsFastFeets

    03/02/2017 at 8:38 AM

    The fact that many of your recipes has a cultural flair is just one of the reasons I love you. This looks stunning.

    Reply
    • Cotter Crunch

      03/02/2017 at 6:29 PM

      I love you for so many reasons. Flair is one of them to. and bananas and cheese. LOL!

      Reply
  14. Casey the College Celiac

    03/01/2017 at 11:32 PM

    I’m always a sucker for the avocado + pizza combo!

    Reply
  15. Sarah

    03/01/2017 at 5:53 PM

    This looks terrific! I’ve been wanting to make socca ever since I first read about it and this recipe is drool worthy. As a native of Washington I toast to your 5%.
    I really enjoy Persian cuisine and it is far less common than many other ethnic foods one might typically find. I used to work with two Persian women and they taught me a few recipes. I would probably “Americanize” a Persian dish, not because I dislike any of the ingredients but because some of them are hard to find.

    Reply
    • Cotter Crunch

      03/01/2017 at 7:28 PM

      OH I wish i could come to your Persian dish night creation! Let me know if you do americanize it! WOULD LOVE to try it, i am sure! 😉

      Reply
  16. Laura @ Sprint 2 the Table

    03/01/2017 at 4:48 PM

    I’m only 5% America too. #Brothers

    It’s been way too long since I’ve done socca. Time to bring that one back!

    You should have had the Moroccan food we ate last night. We found THE spot and it’s right down the street from our house!

    Reply
  17. Debs

    03/01/2017 at 2:55 PM

    Yep this looks perfect. I don’t need a gluten free diet, but I do like to trying out more gluten free foods. This pizza is definitely on my list!

    Reply
  18. Blair

    03/01/2017 at 2:49 PM

    I had never heard of socca until now — but I definitely have that chickpea flour in my pantry! I SO want to make this pizza. It’s the best of all “WORLDS.” Get it? Hah! I didn’t realize that you are such a world traveler. Love your international flair! 🙂

    Reply
    • Cotter Crunch

      03/01/2017 at 6:05 PM

      bahahah I love your puns! We are so related.

      Reply
  19. nabila

    03/01/2017 at 1:13 PM

    “Excellent environment, friendly service, great menu choices and really decent food and at affordable prices. Will be back.“

    Reply
  20. Kalee

    03/01/2017 at 10:57 AM

    I’m so excited to try this pizza and socca. I have tried cauliflower crusts, but I just can’t perfect it. This looks so yummy!!

    Reply
    • Cotter Crunch

      03/01/2017 at 1:48 PM

      me too! I always failed at it and it was watery. LOVE THIS ONE! Keep me posted Kalee!

      Reply
  21. Jessica @ Nutritioulicious

    03/01/2017 at 10:45 AM

    I love farinata! We had it for the first time when we went to Italy a year and a half ago and I came home determined to make it. I was just thinking I haven’t made it in a while and need to add it to next week’s menu plan. Think I need to try this combo!

    Reply
  22. Julia Mueller

    03/01/2017 at 10:01 AM

    Lol, I love how you broke out the origins of all of the ingredients! I’ve been wanting to plan a big tour de Planet Earth, so this pizza will definitely feed my multi-national craving in the meantime 😉 Also, socca? HOW is this the first time I’ve heard of it?! I am ON it!

    Reply
  23. Maryea {Happy Healthy Mama}

    03/01/2017 at 7:53 AM

    Have you ever tried making your own chickpea flour in the vitamix or other blender? I’m just curious because I have some raw chickpeas and want to try this now! haha The husband is no longer eating grains and it’s forcing me to try new things!

    Reply
    • Cotter Crunch

      03/01/2017 at 8:03 AM

      Actually yes! But you have to dry them out first or dry roast . It works but texture will be a little different . Want me to send you link to tutorial ?

      Reply
  24. Linz @ Itz Linz

    03/01/2017 at 7:41 AM

    oh my gosh the avocado gouda combo for this pizza sounds OUT OF THIS WORLD!!!!

    Reply
  25. Jennifer

    03/01/2017 at 7:38 AM

    This looks yummy! This sounds strange, but Gouda reminds me of my childhood. My mom didn’t like to cook and probably once a week we would have what I call a “picnic” dinner — salami, gouda, sourdough bread and fruit

    Reply
    • Cotter Crunch

      03/01/2017 at 8:03 AM

      I’d love that picnic ?

      Reply
  26. Susie @ Suzlyfe

    03/01/2017 at 6:30 AM

    I love socca pizza! I actually made a pesto one with th pork from our Valentine’s Day dinner that week and it was soooo good

    Reply
  27. Megan @ Skinny Fitalicious

    03/01/2017 at 6:06 AM

    Now this is my kinda pizza! I haven’t had socca but now I’m on a miss moon to try it.

    Reply

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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Overhead view socca pizza topped with vegetables cut into slices.