I'm busy writing up my More Half Marathon Race Recap and hope to post it tomorrow. But in the meantime, I've been dying to share this deliciously easy pizza recipe with you.
I'm not sure when or how I first heard about socca, a thin crepe made from naturally gluten free chickpea flour but I've been addicted ever since. It's what I consider a perfect food- easy to make, yummy, versatile and naturally gluten free and vegan. Although I'm not vegan, I have plenty of friends who are so socca is a great go to recipe when I'm entertaining.
A basic socca recipe involves making a batter of chickpea flour, water and oil and then letting it rest for a bit before pouring it into a hot skillet and broiling each crepe one at a time. I typically add different herbs and seasoning based on the meal with which I'm serving it. For example, one day I'll add some chopped rosemary and the next I might spice it with cumin. Like I said, versatile. I might serve it cut into wedges ala pita triangles, or in this case, as individual pizzas. Again, it's an easy dish to make for my vegan friends my just substituting cheese with vegan alternatives. So without further adieu, the recipe.
makes 5-6 individual 9" pizzas
1 cup Chickpea Flour
1 cup + 2 tbsp Water
3/4 tsp Sea Salt
1 tbsp Italian Seasoning
2 1/2 tbsp Olive Oil, divided
In a mixing bowl, whisk together the chickpea flour, water, salt, seasoning and 1 1/2 tbsp of the olive oil. Cover the batter and let it rest at room temperature for at least 2 hours.
Once the batter is rested, heat your oven broiler. Lightly oil a 9" skillet (I don't have an oven safe one- I used a non-stick cake pan) and place in the heated oven for just a few minutes until the pan is hot. Remove the pan, pour enough batter to thinly coat the bottom of the pan (I used 1/3 cup measure which was perfect) and swirl around to coat evenly. Place back in the oven and bake until the socca is firm. Time will vary depending on your oven. This took approximately 6 minutes for me.
Slide the socca out of the pan, recoat the pan with a little more oil, place in oven to heat... and repeat the process until all the batter is used up.
Reduce the oven temperature to about 350 F and begin to prepare your pizza toppings.
Place the socca crusts on a baking sheet and top with your favorite pizza toppings. This time around, I used sliced baby portabello mushrooms, roasted bell peppers (courtesy of Trader Joe's), grated fresh parmesan cheese & tomato sauce (which I drizzled lightly on top after placing all of the other ingredients on the crust. Bake in your preheated oven for about 10 minutes or until your toppings are ooey & gooey.
Just like any other pizza, the topping variations are endless. For more socca inspiration, check out my friend Nicole's site, Making Good Choices where she includes some socca pizza and quiche recipes.