Servings
Font
Back
0 from 93 votes

Socca Pizza with Sun-Dried Tomatoes & Pesto

A grain- and gluten-free alternative to traditional pizza with chickpea flour crust, vegan pesto, and sun-dried tomatoes! Just 10 ingredients required!

Prep Time
40 mins
Cook Time
40 mins
Total Time
57 mins
Servings: 6 (Slices)
Calories: 182 kcal
Course: Main Course , Appetizer
Cuisine: French , Italian , Vegan

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 scant 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.  
  4. 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.
  5. 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.
  6. 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

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

% 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.