Now that we’ve discovered how delicious socca is, let’s make pizza!
This recipe requires just 10 ingredients and 1 bowl to make and comes together in about 1 hour.
The reason I love this recipe so much is it’s like eating pizza but without all the bread and grains. That’s right, it’s grain-free!
It starts with socca batter infused with garlic and nutritional yeast for flavor (oregano is optional!). Baking powder provides a little rise, but not so much that the edges don’t get browned and a little crisp.
We hope you LOVE this pizza! It’s:
Easy to make
& Uber satisfying
This pizza would make the perfect appetizer on Italian night or even the main event when paired with a green salad like this Loaded Kale Salad!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Socca Pizza with Sun-Dried Tomatoes & Pesto
A grain- and gluten-free alternative to traditional pizza with chickpea flour crust, vegan pesto, and sun-dried tomatoes! Just 10 ingredients required!
- 1/4 cup thinly sliced red onion or shallot
- 1/4 cup sun-dried tomatoes (or sub fresh*)
- 1/4 cup almond ricotta cheese (or Macadamia Nut Cheese* // or sub store-bought vegan cheese*)
- 4 Tbsp Vegan Pesto (or sub store-bought)
- Arugula or other peppery greens (optional)
- Raw garlic, minced (optional)
- Vegan Parmesan Cheese (optional)
In a medium mixing bowl, add garbanzo flour, sea salt, baking powder, garlic powder, and nutritional yeast and whisk to combine. Then pour warm water into dry ingredients and whisk until smooth (add the water slowly, and if it starts to look too runny - it should be a thin but not a watery crepe-like consistency - refrain from adding all the water). Cover and let rest for 30 minutes.
In the meantime, heat oven to 425 degrees F (204 C). Once the batter has rested, add the olive oil and oregano (optional) and stir to combine.
Heat a large (12-inch) oven-safe cast-iron or metal skillet over low-medium heat (if using a smaller skillet, this will make two small pizzas instead of one large pizza). If using a non-stick pan or a cast-iron that's seasoned, it shouldn’t need more oil. But if your pan tends to stick, add a little oil - it won’t hurt.
Add the chickpea batter into the greased, hot skillet and move the pan around to allow batter to flatten like a large pancake, leaving a little room on the very edges of the pan to allow room for a spatula to slide under. Add onion and cook for 1 minute. Then carefully transfer skillet to the oven and bake 10-15 minutes or until bubbles have formed, the edges have browned, and the top is slightly golden brown.
Remove from oven after baking, gently loosen with a spatula, and slice on a cutting board (or slice right in the pan). Then add remaining toppings of choice. We went with chopped sun-dried tomatoes, macadamia cheese, arugula, raw chopped garlic, and vegan pesto. Vegan parmesan and/or red pepper flake can also make nice additions.
Best when fresh. Store leftovers in the refrigerator up to 3-4 days. Reheat in a 350 degree F (176 C) oven until hot (arugula does not reheat well).
*If using fresh tomatoes instead of sun-dried, add to the socca when adding the onion so they bake into the crust.
*If using a store-bought shredded cheese instead of fresh nut cheese, add to the socca when adding the onion so it has a chance to melt and bake into the crust. Find the recipe for the Macadamia Nut Cheese here.
*Nutrition information is a rough estimate calculated without optional ingredients.