Socca Pizza with Roasted Veggies

Name: Socca Pizza with Roasted Veggies
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2 serving
Ingredients: 1 cup chickpea flour; 1 cup water; 1 1/2 tablespoons extra-virgin olive oil; 3/4 teaspoon fine sea salt; 1 zucchini; 2 roma tomatoes; 1/2 red onion; 1 tablespoon extra-virgin olive oil; salt & pepper; 1 (15 oz.) can chickpeas; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1 tablespoon fresh lemon juice; 1 garlic clove; 1 tablespoon olive oil; 2 tablespoons water; fresh arugula; feta cheese

User Reviews

5.0

51 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
2
Calories
494 kcal
Course
Main Course
Cuisine
gluten-free

Socca Pizza with Roasted Veggies

Dana Benson

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Socca pizza is topped with Mediterranean-inspired flavors, for an easy & healthy recipe! I love how the crust is gluten-free and made with only 4 simple ingredients.

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Ingredients

Servings

Socca

1 cup chickpea flour
1 cup water
1 1/2 tablespoons extra-virgin olive oil
3/4 teaspoon fine sea salt

Roasted Vegetables:

1 zucchini , sliced into 1/2-inch half moons
2 roma tomatoes , sliced
1/2 red onion , thinly sliced
1 tablespoon extra-virgin olive oil
salt & pepper

White Bean Spread:

1 (15 oz.) can chickpeas , rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 garlic clove
1 tablespoon olive oil
2 tablespoons water

Optional Toppings

fresh arugula
feta cheese

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Instructions

Preheat the oven to 450ºF, and place a 10-inch skillet inside the oven as it preheats. To prepare the Socca, combine the chickpea flour, water, olive oil, and salt in a large bowl. Use a whisk to stir it together, breaking up any clumps, and set it aside to let it rest while you slice the vegetables.
Line a large baking sheet with parchment paper. Slice the zucchini, tomatoes, and red onion into thin slices (about 1/4-inch thick) and arrange them in a single layer on the prepared pan.
Use oven mitts to remove the cast iron skillet from the hot oven, and add 1/2 tablespoon of olive oil into the pan. Swirl it around to grease the pan well, then pour the Socca batter in. Place the pan on the top shelf of your oven, and place the pan of roasted vegetables on the bottom shelf. Bake both at the same time, for 20 to 25 minutes, or until the socca looks golden around the edges, and the veggies look tender.
While you wait on the socca and veggies to cook, prepare the white bean spread. Add all of the ingredients to a blender, and blend until smooth. Add more water, just 1 tablespoon at a time, if needed to help everything blend smoothly.
When the flatbread and roasted veggies are done cooking, you can spread the white bean dip on top of the Socca, and pile the roasted veggies on top.
Add any other additional toppings you like, such as fresh arugula, a sprinkling of feta cheese, or some red pepper flakes for a little spice. Serve warm right away. Leftovers can be stored separately, in airtight containers, for up to 5 days.

Notes

Nutrition information is for half the pizza, assuming you use all of the white bean spread. (I usually have leftovers, which I use for snacking during the week.) This information is automatically calculated, and is just an estimate, not a guarantee.

Nutrition Information

Show Details

Calories 494kcal (25%) Carbohydrates 44g (15%) Protein 16g (32%) Fat 29g (45%) Saturated Fat 4g (20%) Sodium 1512mg (63%) Potassium 975mg (28%) Fiber 9g (36%) Sugar 12g (24%) Vitamin A 745IU (15%) Vitamin C 31mg (34%) Calcium 68mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 494 kcal

% Daily Value*

Calories	494kcal	25%
Carbohydrates	44g	15%
Protein	16g	32%
Fat	29g	45%
Saturated Fat	4g	20%
Sodium	1512mg	63%
Potassium	975mg	21%
Fiber	9g	36%
Sugar	12g	24%
Vitamin A	745IU	15%
Vitamin C	31mg	34%
Calcium	68mg	7%
Iron	4mg	22%