Socca Pizza with Sun-Dried Tomatoes & Pesto
User Reviews
5
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Prep Time
40 mins
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Cook Time
17 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
Description
This recipe for Socca Pizza begins by whisking chickpea flour with sea salt, garlic powder, baking powder, and nutritional yeast to create a batter. Warm water is added gradually to achieve a thin crepe-like but not watery consistency. After resting for 30 minutes, olive oil and optional oregano are stirred in. The batter is then poured into a hot, lightly greased cast-iron or oven-safe skillet, spread evenly, and baked at 425°F until set and golden.
The toppings include thinly sliced red onion, sun-dried tomatoes, almond-based ricotta, and vegan pesto. These combine with optional arugula or garlic to provide layers of bright, savory, and creamy flavors on the crispy chickpea crust. The result is a gluten-free pizza alternative with distinct nutty and herbaceous elements.
Substitutions can be made such as fresh tomatoes in place of sun-dried to bake into the crust, and pre-made vegan cheeses for convenience. The recipe notes highlight that using sun-dried tomato oil adds flavor and that nutrition info excludes optional items. This pizza suits those seeking a plant-based, grain-free option with rich toppings.
Ingredients
CRUST
- 1 cup chickpea flour garbanzo bean flour
- 1/2 heaped tsp salt sea salt
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1 tsp nutritional yeast
- 1 cant cup water warm
- 1 Tbsp olive oil (if avoiding oil, omit)
- 1 Tbsp oregano or sub dried // optional, fresh
TOPPINGS
- 1/4 cup red onion thinly sliced, 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 optional, or other peppery greens
- garlic optional, raw, minced
- 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
- Using sun-dried tomato oil instead of plain olive oil enhances the crust's flavor.
- Fresh tomatoes can be substituted for sun-dried; add them early so they bake into the crust.
- Store-bought vegan cheese can replace homemade nut cheese for ease; add with onions to melt.
- Nutrition information excludes optional toppings and oils.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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