Simple Socca Pizza Recipe (Farinata/chickpea pizza) – gluten and grain-free, but still so indulgent!
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I think we can all agree pizzas are the BEST invention ever. But have you tried creating a socca pizza?
It’s cheesy, versatile and delicious both hot and cold! Plus, this socca pizza recipe is a little healthier, with a lighter pizza crust and so easy to rustle up – I promise you’re going to love it (and if you do, then you also need to try our other vegetarian pizza recipes here!)!
Well, we hear ya and that’s why I want to share with you, the best socca pizza recipe I’ve ever tried.
Socca is easy to make bread mixture made with just a few cheap ingredients of chickpea flour (also known as besan), water, olive oil and salt. Mixing these ingredients together creates the perfect gluten-free pizza base.
In just one hour (with 30 minutes resting time) you can be enjoying a tasty socca pizza, that’s low in calories, high in plant-based protein and full of flavour!
Let’s experiment with a simple replacement
Gluten-free pizzas can be a little more difficult to come by, whether it’s ordering online or shopping in the supermarket.
But with the simplest chickpea pizza recipe, you don’t need to worry about finding a pizza to suit your needs anymore.
With this recipe, we’ve replaced all-purpose flour, which usually forms pizza dough, with deliciously, nutritious chickpea flour – making an entirely gluten-free pizza crust!
But why is the chickpea flour substitute so important? Well, chickpea flour is made with just one ingredient of roasted ground chickpeas, which belongs to the class of high-fibre foods called legumes or pulses.
High-fibre foods are great to incorporate into your diet as they are often low in calories and can help reduce blood pressure and inflammation.
Following chickpea flour recipes is also great as it’s rich in important vitamins and minerals to keep your body healthy. Just one cup of chickpea flour has more folate (vitamin B9) than you need in one day.
Folate is a water-soluble vitamin that is particularly important for supporting healthy cell division and fetal growth.
So, chickpea flour nutrition is pretty good, especially if you’re expecting!
Pile on the tasty toppings
On top of the gluten and grain-free socca pizza base, you can choose your favourite toppings and experiment with a variety of flavours and textures.
We’ve suggested a few of our favourite tasty toppings in the recipe below. For example, sprinkling grated cheddar cheese on the socca pizza adds a sharp tanginess to every bite.
Cheese is also a great dietary source of calcium and protein, so a cheesy socca pizza is a delicious meal with health benefits that you can enjoy time and time again. Winning!
Plus, if you want to switch your vegetarian diet into a healthy vegan diet, this can easily be altered to a vegan recipe (and vegan gluten-free recipes are here).
Simply substitute the cheddar cheese to a dairy-free alternative, like vegan cheese.
Then you could be munching on a wonderful, wholesome vegan pizza that ticks all the boxes for your vegan diet (and there are more where that came from – check out vegan pizza recipes here!.
Along with being truly delicious and the perfect meal for a Saturday night in, this simple socca pizza recipe is so versatile.
Changing your tasty toppings with every seasons, means you can create a list of healthy dinner ideas.
For example, in the summer, you could top your socca pizza with yellow courgettes, aubergines, peppers and tomatoes.
Then in the winter, you could replace your summer toppings with kale, swiss chard and artichokes.
Let’s get down to business
I’m sure you can start to imagine just how tempting this socca pizza will look and taste.
With this easy to follow recipe, you’ll have a delicious gluten-free pizza, loaded with protein and topped with your favourite ingredients.
So, let’s get down to the really important details: how to cook it!
- 1 cup chickpea flour
- 1 cup warm water
- ½ tsp garlic powder
- 1 tsp baking powder
- 1 tbsp oil
- Pinch of salt
Choose your own. We love:
- 4 tbsp tomato paste (the thick stuff)
- 1-2 tbsp dried oregano
- 1 small red onion
- 1 cup cheddar cheese (grated)
- ½ cup sweetcorn
- 1 handful olives
- 1 handful arugula (rocket)
- 1 tbsp basil, fresh (dried or more if fresh)
- Mix together well the chickpea flour, warm water, garlic powder and baking powder. For best results, cover and leave to rest for thirty minutes. You can skip this step if pushed for time.1 cup chickpea flour, 1 cup warm water, ½ tsp garlic powder, 1 tsp baking powder
- Preheat the oven to 200°C/390°F and mix in the olive oil with the wet mix and a pinch of salt.1 tbsp oil, Pinch of salt
- Pour the mix into a baking tray with sides and parchment paper. Let it bake for about 8 minutes until it has started to slightly firm.
- Thinly slice the red onion and prepare the cheese, olives and sweetcorn.1 small red onion, 1 cup cheddar cheese, 1 handful olives, ½ cup sweetcorn
- Remove the pizza base from the oven and spread the tomato paste over it sprinkle the dried oregano over it.4 tbsp tomato paste, 1-2 tbsp dried oregano
- Layer the other ingredients on top, including basil or favourite herbs – except the arugula/rocket, which we rinse and drain now.1 tbsp basil, fresh, 1 handful arugula
- Cook for about another 12 minutes. When everything looks ready and the cheese has melted – pizza is ready! Remove from oven and garnish with arugula/rocket.
- Done. Enjoy!
Whether you’re gluten intolerant, following a vegan diet, or just love experimenting with vegetarian recipes, we would love to hear your thoughts.
So make sure you leave a comment below and let us know your thoughts on this healthy recipe and what your favourite tasty toppings are.
I forgot to add the olive oil to the dough. I don’t know if that’s why but for me the dough stuck to the parchment paper like crazy and I could not get a lot of it (mainly the center part of the pizza) off. So had to scrape it off the paper and leave a part of the dough behind. Not ideal
Hi Alexandra! Ah sorry to hear that, but it sounds like you’ve found the culprit! The oil makes a difference in the base – socca tends to get very sticky otherwise!