Socca Pizza with Sun-Dried Tomatoes & Pesto
User Reviews
5.0
93 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
57 mins
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Servings
6 (Slices)
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Calories
182 kcal
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Course
Main Course, Appetizer
Socca Pizza with Sun-Dried Tomatoes & Pesto
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A grain- and gluten-free alternative to traditional pizza with chickpea flour crust, vegan pesto, and sun-dried tomatoes! Just 10 ingredients required!
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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 cant 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).
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.
- *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 Information
Show Details
Serving
1serving
Calories
182
(9%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Cholesterol
0mg
(0%)
Sodium
280mg
(12%)
Potassium
469mg
(13%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
255IU
(5%)
Vitamin C
2.3mg
(3%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6(Slices)
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 182 | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 280mg | 12% |
| Potassium | 469mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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