Pizza is always in season. From scorching summers to frosty winters and all times in between, there’s never a bad time to bake up a pizza. But that doesn’t mean that each pie you make should be exactly the same. Variations are exciting to try! When you’re ready for a meal that’s more filling than light, opt for this version with a dense socca crust. Socca is a type of Italian flatbread made with chickpea flour. For this recipe, you can top your socca pizza with any of your favorite toppings, but we suggest starting with traditional tomato sauce, cherry or sundried tomatoes and basil.
Serves 2
Ingredients
Socca Crust
1-3/4 cup gluten-free garbanzo bean flour
1-1/2 Tbsp. coconut oil or olive oil
1 tsp. salt
1-1/4 cup water
Pizza
Tomato sauce
Cherry or sundried tomatoes, sliced
Garlic pepper
Fresh basil
Directions
- In a large bowl, whisk together flour and water until mixture reaches a thick consistency similar to pancakes.
- Add in salt and coconut oil and mix until combined.
- Lightly grease a 5- or 6-inch skillet over medium heat. Pour about 2/3 cup and cook about 5 minutes or until bubbles pop evenly over top, flip and repeat. (Tip: For a crispier crust, place socca in oven at 425 degrees F for about 5 minutes before adding pizza toppings.)
- To make pizza, preheat oven to 425 degrees F.
- Place toppings on pizzas. Transfer to baking sheet or pizza stone.
- Bake until toppings are cooked or until you reach desired crispiness.