5.0 from 51 votes
Socca Pizza with Roasted Veggies
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.
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 2
Calories: 494 kcal
Course:
Main Course
Cuisine:
gluten-free
Ingredients
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.