Socca Pizza with Sun-Dried Tomatoes & Pesto

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Plate filled with a beautiful gluten-free vegan Socca Pizza with pesto, sun-dried tomatoes, and arugula

Now that we’ve discovered how delicious socca is, let’s make pizza!

Wood cutting board filled with ingredients for making our Socca Pizza recipe

What is Socca?

Socca is a flatbread made from chickpea flour and its exact origin is hotly debated. Some claim it originated in the region that is now Nice, France. While others claim it was invented in Genoa, Italy (where it’s called farinata) or Marsielle, France (where it’s called panisse). Still other versions can be found in Sardinia, Gibraltar, Algeria, and Argentina (source).

How to Make Socca 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!

Stirring the batter for gluten-free vegan Socca Pizza

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.

For toppings, we went with red onion, sun-dried tomatoes, vegan macadamia nut cheese, and vegan pesto. But really, whatever you have on hand will work!

Socca Pizza topped with onions cooking in a cast-iron skillet
Grabbing a slice of our homemade Socca Pizza with Vegan Pesto recipe

We hope you LOVE this pizza! It’s:

Flavorful
Easy to make
Versatile
Colorful
Wholesome
& 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’re into pizza, be sure to check out our Mini Portobello Pizzas, Mini Eggplant Pizzas, Vegan Deep Dish Pizza, My Favorite Vegan Pizza, or Butternut Squash Veggie Pizza!

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!

Plate with slices of our delicious Socca Pizza with Vegan Pesto

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!
Author Minimalist Baker
Print
Grabbing a slice of gluten-free vegan Socca Pizza from a plate
5 from 22 votes
Prep Time 40 minutes
Cook Time 17 minutes
Total Time 57 minutes
Servings 6 (Slices)
Course Appetizer, Entree
Cuisine French-Inspired, Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

CRUST

  • 1 cup garbanzo bean flour
  • 1/2 heaped tsp sea salt
  • 1 tsp baking powder
  • 1/2 tsp garlic powder
  • 1 tsp nutritional yeast
  • 1 scant cup warm water
  • 1 Tbsp olive oil (if avoiding oil, omit)
  • 1 Tbsp fresh oregano (or sub dried // optional)

TOPPINGS

  • 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)

Instructions

  • 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).

Video

 

Notes

*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.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 182 Carbohydrates: 17 g Protein: 6 g Fat: 9 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 280 mg Potassium: 469 mg Fiber: 3 g Sugar: 4 g Vitamin A: 255 IU Vitamin C: 2.3 mg Calcium: 91 mg Iron: 2 mg

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My Rating:




  1. Nadia says

    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!

  2. Shaunna says

    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.

  3. Corey says

    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!

  4. Lori says

    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 !

  5. Becca says

    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!

  6. Ashley says

    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

  7. Elyse M. says

    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).

  8. Melanie says

    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!

  9. Rita says

    Hi, i’ve noticed that one or a few people use this format for a recipe then l see almost every recipe like this:
    1 tsp. oregano (or parsley)

    For decades i’ve Always seen anyone do it like this:
    1 tsp. oregano or parsley
    &
    2 T nutritional yeast, plus more to taste

    I don’t like seeing the italics (), all the time, so when l copy any recipe, l change it to the format, l and my friends have used for 30 yrs.
    l love a lot of your recipes btw!

  10. Charlene says

    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!

  11. Sharon R says

    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.

  12. Katy Shobbrook says

    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

  13. Kristi says

    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!

  14. Michelle Dewey says

    Do you think there’s any issue of making this dough the night before? You mention to let it rest for 30 minutes. Would it possible to just pop it in the fridge in the evening and make it the next day for lunch or dinner?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think that would be fine! If it gets super thick, just thin with a little more water. Good luck!

  15. Susan M says

    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 :)

  16. Dianshan Ee says

    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

  17. Anabella says

    Hey Dana!
    Nice recipe, I’m in the process of cooking it. Would you recommend any other flour? I don’t carry that one in my country.

    Gracias!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anabella! We haven’t tried it with other flours but if you experiment with it, we’d love to hear how you make out!

  18. Sharon R says

    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!

  19. Kate says

    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.

    • Sara says

      What is the benefit of the oil? I am trying to be oil free and wondering what I may “lose out on” not using the oil. Thank you!

  20. Sarah Cook says

    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 !

  21. Pam says

    The tablespoon of fresh oregano made it completely inedible for me once completed. Looked good but tasted horrible. :(

    • Pam says

      I tried it again and I put a tsp (not tablespoon) of dried oregano instead. Other than that, I followed the recipe exactly.
      It still came out dry and had the same chemical taste to it. I wish I knew why.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Pam, sounds to me like something went awry with your ingredients. No one else has experience anything like this. I’m guessing your leavening agent, chickpea flour, or oregano was expired. Maybe do a sniff / taste test on your ingredients and see if you can get to the bottom of it…

  22. Elle says

    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…

  23. Lisa Cross says

    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!

  24. L says

    If you do not have a cast iron skillet can you just use a regular stainless steel fry pan? And if so, how do you keep it from sticking. My stainless steel pan does not have a non-stick coating and it sticks to all my crepe, pancake recipes no matter why I try. Please let me know

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It should. Just make sure it’s well oiled. I don’t use my stainless steel much either! They stick to pancakes as well.

    • Erika Hyzer says

      Awesome recipe! Great sub for typical GF pizza. I’m wondering if it’s possible to get the crust a little crisper? Or maybe that’s just how chickpea flour is. Maybe I added too much water to the batter? Maybe a hotter cast iron? Anyone have any tips? Thanks for this great recipe!

  25. Cassie Autumn Tran says

    I love anything chickpea-based, especially in savory dishes! I don’t think I have ever enjoyed a pizza before, but I would TOTALLY dig into this one! I love that the crust is so simple too :)

  26. Hannah says

    Hi! Could you possibly make a “cornbread” version of this by subbing half the garbanzo flour for cornmeal?

  27. Aryana says

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

  28. Tracy says

    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!

  29. Michelle L. says

    Hi, this sounds really good. Can a regular baking pan (either metal or glass) work if I don’t have a skillet/cast iron pan? Thanks so much

  30. Andrea says

    I love this! I noticed natural cracks in the socca when I made it.. is there anyway to avoid this! Thank you!!

  31. Martha says

    What recommendation would you have if I don’t have a cast iron or oven safe skillet? Can I use a glass dish? Metal pie pan?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so, yes! Once it’s cooked for a couple minutes on higher heat, turn heat to low, cover and let it cook until no longer doughy.

  32. Cathy says

    I love your site! Thank you for all the healthy recipes.

    This is a little off topic, but what is the music for the video for the socca pizza? I Shazaamed it but it did not find a result. I look forward to making this!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I’m not sure! We use a music licensing site and I don’t save all the titles. Sorry!