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 1/4 cup chickpea flour (150 grams)
3 Tablespoons olive oil or avocado oil, divided
1 1/4 cup warm water
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Optional: 1/4 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

Cook Mode Prevent your screen from going dark

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