Socca Pizza with Pesto and Mushrooms
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Chill time + Make Pesto/chimichurri
30 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
250 kcal
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Course
Main Course
-
Cuisine
Fusion
Socca Pizza with Pesto and Mushrooms
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Socca Pizza with Pesto and Mushrooms. This Chickpea Flour Pizza Crust is gluten-free, grain-free! Vegan Socca Pizza with veggies and chimichurri or pesto. GF soyfree Recipe. Easily made nut-free. Makes 2 medium size pizzas or 3 small.
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Ingredients
Socca Pizza Crust:
- 1 cup chickpea flour garbanzo bean flour
- 1/2 tsp salt
- 1/4 tsp pepper flakes or to taste
- 1/2 tsp rosemary
- 1 cup water
Pizza toppings:
- 1 Recipe chimichurri sauce
- Or 1 Recipe Vegan Pesto (use chimichurri for nutfree)
- 3 oz sliced mushrooms
- 1 tsp olive oil
- Other veggies such as sliced bell pepper sun dried tomato, sliced jalapeno, zucchini or olives
Instructions
- Socca Pizza Crust: Mix all the dry ingredients in a bowl until well mixed.
- Add 3/4 cup water and mix (use a whisk for faster mixing), Add more water to make a thick smooth batter, lump free batter that is just a tad bit thinner than pancake batter. Cover and let it rest for at least half an hour to overnight. If keeping overnight, cover the bowl and refrigerate.
- Make Socca Crust on Stove top: Heat a cast iron skillet over medium heat. When hot add a few drops of oil and spread well. Add a ladle-full of the batter. Cook for 4 to 6 minutes then use a spatula to loosen the flatbread. If it is still sticking, let the bread cook longer and then try again. Flip.
- Or Bake the Socca: Preheat the oven to 450 deg F(230 C). Place the cast iron skillet in the oven for 20 mins. Remove the skillet carefully, drizzle oil and spread the batter on it. Bake for 10 minutes depending on the batter thickness.
- Spread the chimichurri or pesto on the socca. Mix the sliced mushrooms with 1 tsp olive oil and 1/2 tsp herbs of choice such as oregano or thyme. Then spread them on the socca. Add the veggies. Add shredded vegan cheese if you like.
- Bake the pizza at 450 F (230 C) for another 6 to 8 mins. Remove from the oven. (I prefer to cook the socca on the skillet, then bake it with the toppings)
- To cook the Pizza on Stove top: Cover the skillet with a lid and cook for another 3 to 5 mins.
- Add fresh herbs, micro greens greens or micro sprouts, pepper flakes, slice and serve.Store refrigerated for about 3 days. Reheat in the oven.
Notes
- Use chimichurri instead of pesto to make nut-free
- Nutrition is for 1 serve (2 slices of pizza)
Nutrition Information
Show Details
Calories
250kcal
(13%)
Carbohydrates
21g
(7%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
356mg
(15%)
Potassium
405mg
(12%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
315IU
(6%)
Vitamin C
1.6mg
(2%)
Calcium
28mg
(3%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 356mg | 15% |
| Potassium | 405mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 28mg | 3% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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