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.
prep time: 1 hour
cooking time: 30 minutes
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
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
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