Take your pizza night to the next level with this Gluten-Free Socca Pizza! Customizable, nutritious, and better than anything you’ll find at the store, it starts with a chickpea flour flatbread and comes together with all your favorite toppings for a quick dinner no one can resist!
Why You’ll Love This Socca Pizza
If you’re not familiar, socca is a rich, nutty-flavored, crispy, gluten-free flatbread. A simple recipe, it is primarily composed of chickpea flour and requires no yeast or kneading.
Just when you thought pizza couldn’t get any better, we’re bringing you this gluten-free socca pizza! Made with our basic socca flatbread, there are endless reasons to love this pizza.
- 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!
Ingredients for Socca Pizza
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- 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, we kept the recipe fairly simple even opting to omit the cheese, but feel free to go crazy with all your favorite ingredients!
- 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
Socca Vs. Farinata
Farinata and socca are more or less the same things, with slight variations! They’re both made with a mixture of chickpea flour, olive oil, and herbs, and they’re cooked in a wood oven on copper baking pans. Socca originated in France while farinata comes from Italy. Socca is also usually thicker and fluffier whereas farinata is thinner and crisper. The differences are subtle, but they add up to result in two different, yet equally delicious, flatbreads!
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!
- Form the Batter. Whisk the socca ingredients together in a large bowl. Then, let the mixture sit at room temperature.
- 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.
- Bake. Place the dough in the oven until it is golden and fluffy.
- 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.
- Garnish and Serve. Add a sprinkle of garnishes, and let the socca pizza cool slightly. Then, slice, and enjoy!
Make Ahead and Storage Options
If you’re feeling ambitious, double or triple your socca pizza to enjoy now and save for later!
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.
More of Our Favorite
Gluten-Free Basic Bread Recipes
Socca Pizza Recipe (Gluten-Free)
- Total Time: 40 minutes
- Yield: 2–3 servings 1x
- Diet: Gluten Free
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
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
- 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.
- 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.
- In the meantime, prepare the toppings, and set aside.
- Using oven mitts, carefully remove the skillet from the oven. Turn the oven to 425 degrees F.
- Pour 1 tablespoon of oil into hot skillet and swirl around to evenly coat the bottom of pan. Pour in the chickpea batter.
- Place the skillet in the oven for 5-8 minutes or until the batter has set. Check after 5 minutes.
- Remove from the oven, and add toppings of choice.
- 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.
- Top with optional fresh herbs, salt, and pepper to taste.
- 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
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.
Look delicious! Well this site is very informative. thanks for sharing this to us
Looks fantastic . will try this tonight.
These look absolutely amazing!
Gouda Cheese is NOT vegan–
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/
You are correct. I meant you could use vegan cheese like daiya
I really like the sound of that socca pizza base, delicious idea. So colourful with all the reds and greens too!
Ooooh, this socca pizza is a stunner ?
Thanks Gaby! you’re a stunner! 😉
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
Oh glad it worked with vegan cheese. Did you use daiya?
This recipe calls for an impromptu pizza party!! Looks delish!
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!
Yep! Are you using cast iron? Just get it hot or close to broil temps.
Does that make sense?
Yum! I LOVE socca pizza. It’s one of my favorite dinner. This looks great.
Thanks JEss! Socca is the best!
This pizza looks amazing! I can’t believe it was made with garbanzo bean flour!
it’s so good! you must try!
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.
I think you will fall in love with this Aimee!
The fact that many of your recipes has a cultural flair is just one of the reasons I love you. This looks stunning.
I love you for so many reasons. Flair is one of them to. and bananas and cheese. LOL!
I’m always a sucker for the avocado + pizza combo!
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.
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! 😉
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!
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!
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! 🙂
bahahah I love your puns! We are so related.
“Excellent environment, friendly service, great menu choices and really decent food and at affordable prices. Will be back.“
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!!
me too! I always failed at it and it was watery. LOVE THIS ONE! Keep me posted Kalee!
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!
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!
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!
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 ?
oh my gosh the avocado gouda combo for this pizza sounds OUT OF THIS WORLD!!!!
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
I’d love that picnic ?
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
Now this is my kinda pizza! I haven’t had socca but now I’m on a miss moon to try it.