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Overhead shot of finished Socca pizza with mushrooms and zucchinis.

Socca Pizza Recipe (Gluten Free)

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


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. 


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:


  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.


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


  • 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