Socca Pizza Recipe - Gluten-Free Flat Bread Pizza

Posted by cleanteam


Remember the delicious and versatile spiced socca bread recipe? Well, here's our favourite use for them, personal pizzas! This is an awesome way to get a healthy meal on the go or when you're short on time. Use whatever leftovers, herbs, and spices you have on hand, add the cashew cheese (or buy a great nut cheese like Kite Hill), and pop it in the oven. You will have a snack, dinner, or even breakfast that the whole family will love.

makes: 2

prep time: 1 hour
cooking time: 30 minutes

Pizza base:

2 cups chickpea flour

¼ cup plus

2 tablespoons coconut or olive oil

2 ½ cups water

1 tablespoon sea salt

2 teaspoons ground cumin

1 teaspoon ground coriander

¼ teaspoon chipotle powder

Pizza toppings:

roasted chicken, chopped (great way to use leftovers)

½ cup pitted and chopped kalamata olives

2 sprigs of rosemary (or 1/4 cup chopped parsley or oregano), picked from the stem or roughly chopped

1 cup cashew cheese sauce

For the socca:
Preheat the oven to 400°F. In a mixing bowl stir together all the ingredients (only ¼ of the coconut or olive oil) then let stand for 20-30 minutes so the mixture can thicken up a bit.

Heat an 8-9 inch oven-safe skillet in the oven. Once hot, remove from oven and add 2 tablespoons of coconut or olive oil, then pour 4-5 ounces of the socca mixture into the skillet. Carefully swirl around until the batter fills the surface then place in the oven. Cook until a deep golden brown, even a little burned around the edges.

Remove the socca from the oven and spread a few tablespoons of the cheese sauce, add the chopped chicken, herbs, and olives, then put back into the oven for just a minute or two. Cut into wedges and serve.





Recipe by Frank Giglio and photography by Jenny Nelson


If you enjoyed this recipe, you might also like Found: The Best Gluten-Free Cauliflower Crust Pizza


Topics: Clean Eats

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