Socca Pizza with Sun-Dried Tomatoes & Pesto

I followed your socca base recipe to the letter. Worked brilliantly in a rectangular roasting tray.

Before this, I had finely sliced onions and gently fried for 30 minutes until beautifully gummy and sticky. A few minutes before the end, I added 1tsp frozen chopped thyme, 1 crushed glove garlic and a squidge of tomato paste.

Then spread this on the baked base. Topped with anchovies and a dusting of grated very strong Cheddar and fine chopped mozzarella.

Et voila, a lovely gluten-free, higher protein and fibre pissaladiere!

Thanks so much for the inspiration!
Hannah x

I loved this for a pizza crust recipe. I am always looking for simple pizza crust recipes that aren’t made with traditional flour. It hit the spot. I topped with pizza sauce, goat cheese, and pancetta. Overall really good and will be making again!

This is my go-to pizza recipe and I made it again tonight with a little twist. Instead of adding the toppings after cooking the crust, I mixed in some sautéed chicken and white cheese to the batter and followed the rest of the instructions.
It turned out amazing and a bit of a time saver/keeps the toppings intact.
I love how customizable all these recipes are 🤩

wow this was really good and very simple to make. It is definitely one of my favourite recipes on the site and I’ve made many. I will definitely be making this again in the future and experimenting with different toppings.

I made this and it is delicious! Super easy to make! Kids loved it as well! YUM YUM!

Once a week, my friend comes over for “happy hour”. Sometimes it is difficult to come up with something different – I made this for us and it was perfect with a glass of wine. (or two). THANK YOU.

Just made this for the first time. It was so delicious and easy! Thank you for a great GF pizza idea!

Delicious & simple – this will be a ‘make it by heart & often’ kind of dish! So versatile – we topped ours with vegan mozzarella, roasted mushrooms & steamed kale.

Made this crust recipe last night (used different toppings because I didn’t feel like going to the store) and it was fabulous! I’m a pizza addict but am giving up wheat for awhile. So glad I found a simple, delicious non-wheat pizza crust option! Cannot wait to make it again and experiment with various types of toppings. Thanks!

Another fantastic recipe, easy, fast and tasty…

I made the socca pizza last night for dinner and WHOA was it ever delicious! Super easy and quick to make, perfect for a weeknight meal. I made a couple substitutions based on the ingredients I had on hand. I used dried oregano instead of fresh and for the ricotta I had some leftover roasted garlic truffle tofu ricotta I used on a lasagna. This will definitely be added to the recipe rotation. While eating I was thinking of all the different combinations of toppings I could try with this socca base!

I made this with the almond ricotta, suggested pesto recipe, shallots, and upland cress because I couldn’t find arugula anywhere. It was certainly the best homemade pizza I’ve ever made! I’ve never enjoyed pesto, but the suggested recipe is DELICIOUS! And the chickpea crust is very good as well. Such a threat pairing of flavors and comes together quickly if you prepare the pesto and cheese ahead of time. This is a great recipe for entertaining and just a yummy weeknight meal.

Made this tonight and omitted the macadamia cheese (although I have made that before and it was so amazing!) but did do the pesto, sun dried tomatoes, and homemade tempeh crumbles. Using a 10 inch skillet, it was a good size for two people to share. Would definitely double next time so we could have some for lunch. This GF crust is going into my rotation. Big bonus that it’s grain free!

I love it and make it all the time in oven friendly weather.

Hi Dana, made this gorgeous socca pizza tonight as part of a tapas dinner. It was ahhhhmazing ??? made exactly as written including the macadamia nut cheese…my pesto had parmesan in it though. I can’t tell you how much my hubby and I loved it. Thank you for another great recipe !

I’ve made this recipe at least 5 times now and it’s been amazing each time (apart from the one time I accidentally used baking soda instead of baking power! Haha yikes) I love how versatile it is as far as toppings go. Tonight I’m topping it with broccoli rabe, sun dried tomatoes, and groundless crumbles, but have used onion and mushroom in the past. Also love how little effort and dishes this requires. Straight from the stove to the oven in the same skillet!

I halved this recipe and made a personal pizza – it was amazing! Will definitely be making again and again, topped with mushrooms, shallot and spinach and some vegan mozzarella. Delicious! Thank you

This was super yummy! I opted to put marinara sauce and my chosen toppings (sauteed onions + spinach, pesto, olives, and sun-dried tomatoes) on the crust before I put it in the oven, and it came out beautifully! It held together very nicely, and was fluffy while lightly crispy on the bottom–delicious! I doubled the recipe and it was more than enough to feed 4 people (I’d say it could’ve fed 6-8, depending on how hungry you are).

This socca pizza is so freaking good! I love how fluffy it is! I even cheated and only let the batter sit about 18 minutes but it was still great!
My only adjustment is: I would probably do a scant or flat 1/2 tsp of salt (instead of heaping, as the recipe is written) but otherwise it was perfect. I put kite hill chive cream cheese on top, sun dried tomatoes, spinach, and kale pesto.
My family actually enjoyed it. The recipe was enough for everyone to have 2 slices (serving 3 people)on the side of some fresh salad at lunch. I’ll make this again!

This recipe is wonderfully flexible! I cooked the crust in a nonstick pan, flipping halfway through to get both sides, and then transferred it to a baking sheet, topped it with some pizza toppings, and finished it in the oven for 10 mins. It makes two 8″ personal pizzas.
I also used the dry mix base (minus nutritional yeast, oregano, garlic powder) for a pancake batter and my kid loves it! Added chopped apples, nuts, coconut flakes.
I’ve also used this to make flatbread to accompany Indian food. Added curry powder.
Thanks for the recipe!

Oops….forgot to rate the recipe when I commented above. I loved it! Great easy gluten free option!

Thanks for another tasty recipe! Didn’t have cast iron fry pan so oiled my cookie sheets instead. Started checking cook time at 7 min (cooks way faster). Turned out great! (rustic shape too). Doubled the recipe so had 1 pizza & 1 flatbread.

I’ve made this twice now, last night for dinner and today for lunch because we just had to have it again!

Very easy to make and extremely delicious

This socca bread is sooooo good and so versatile! We absolutely loved it! So much better than any other GF pizza crust, too! YUM! Thank you Dana!

Oh my gosh…making it for my third time today. My husband and I were instant addicts. That socca crust is the bomb! Great recipe as is, though I love using vegan mozz (Miyokos) and tend to be (just a little) generous with the sundried tomatoes. And who doesn’t like fresh arugula?! Our happy tummies thank you :)

Made this but after resting for about 45min the mixture became quite thick not as runny as yours. Should I have added more water? Or rest shorter? Anyway still turned out nice, just couldn’t swirl it around the pan

Made this tonight for the first time & loved it (especially the fact that the pizza dough didn’t hurt my tummy!!). Didn’t have fresh oregano so subbed dried oregano & basil, & dried sundried tomato’s. I’ve never made Socca before & I envision using the recipe without toppings to go with homemade soup etc. Always save your recipes – I love your descriptions prior to the recipes!

Made this for the first time last night and it was a winner. Instead of trying to transfer to a cutting board after baking, I just left it in the cast iron to cut/serve. Mine was still just a bit soft in the middle after only 10 min in the oven so I’m not sure it would have held up. I’m not vegan, so used regular cheese and popped it back in the oven for just a minute after baking to melt the cheese before adding arugala.

Also made a mini in a 6” cast iron for a friend who doesn’t eat dairy. 1/3 of the recipe worked perfectly.

Ahhhhh! Thank you! Stoked I never have to make cauliflower pizza crust again because I have this now amazing go-to that is so much less messy. So many thank yous !

Sooooooo good!!! I omitted the pesto and sundried tomatoes and used up some of my CSA bounty by topping with roasted peppers, shallot, eggplant, zucchini, tomatoes and butternut squash and spicy mixed greens, and subbed a tahini/balsamic drizzle in place of the pesto. Sounds weird but it was fab! I think next time I’m going to experiment with a tempeh “meat” topping and some sort of red sauce. Or mushrooms…

This was amazing!! I followed the recipe as is but used shallots instead of red onions and added some dried oregano to the batter rather than fresh. Delicious!

Surprisingly fool proof and amazingly delicious! That is going to be my go to pizza crust from now on! Thank you so much <3

Made this last night, was a winner. I added my own toppings, cooked some mushrooms and added them into the mix. I didn’t use vegan cheese, only the cashew nut cheese, adding avocado and some artichoke, was delicious. Second batch I made the crust much thinner since my son prefers a thinner crust and I added more nutritional yeast – it was amazing. I love your recipes, you keep me inspired and in the kitchen (which is not my most favorite place to be) best part is that your recipes are healthy! Winning combination. Thank you!