Socca It To Me Pizza…


Gluten Free Homemaker hosts a weekly blog carnival entitled, What Can I Eat That’s Gluten Free. The list is endless my friends! One idea:

Here is an entree recipe I am super excited about! It is naturally Gluten Free, Dairy Free, Vegan, Soy Free, Nut Free, Rice Free, and DELICIOUS!

Socca It To Me Pizza

“Socca is a specialty of southeastern French cuisine, particularly in and around the city of Nice. Its primary ingredients are chickpea flour and olive oil, like the northern Italian farinata. After being formed into a flat cake and baked in an oven, often on a cast iron pan more than a meter in diameter, the socca is seasoned generously with black pepper and eaten while hot with the fingers. Socca is considered by some to be a chickpea crepe, as the preparation and consistency of the batter is similar.”- Wikipedia
I doubled the traditional Socca recipe in order to form a thick, pizza like crust. It worked! This is a perfect quick, weeknight super that is sure to satisfy the most persistent of pizza cravings.

Ingredients:

Socca Crust:
– 2 cups Garbanzo Bean and Fava Bean Flour
– 2 cups lukewarm Water
– 1 teaspoon Salt
– 4 tablespoons Extra Virgin Olive Oil, plus more for brushing
– 1/8 teaspoon Garlic Powder
– 1/4 teaspoon Pepper
– 1/2 teaspoon crushed Rosemary
– 1/2 teaspoon Basil

Gidget Toppings:

– Muir Glen Pizza Sauce
– lightly steamed Broccoli
– lightly steamed Kale
– Carrot cut into matchsticks
– Kalamata Olives
– Balsamic Caramelized Onions*
– Fresh Basil

GF Guy Toppings:

– Muir Glen Pizza Sauce
– Fresh Basil
– Italian 6 Cheese Blend
– Pineapple Tidbits

Whisk together Bean Flour, Salt, Water, and Oil until smooth. The batter consistency should resemble that of Heavy Cream.
Cover batter and allow to sit at room temperature for at least one hour.
While batter sets, preheat the oven to 425 degrees. Place a pizza pan inside the oven and allow the pan to heat for about 20 minutes.
Remove the pan from the oven, spay with cooking spray, and return to 425 degree oven for 2 minutes.
Remove pan from oven (again). Very carefully, pour batter into pan and return to oven. Batter will be quite liquid, so move slowly!
Bake at 425 degrees 12-15 minutes until until firm.

Lightly brush Socca Crust with Extra Virgin Olive Oil.

Top with Sauce and Toppings of choice.

Return to oven and bake at 425 degrees for 5 minutes.
Move pizza pan to top rack, turn oven temperature to Broil, and continue to cook about 4 minutes until done.

Allow to cool 10 minutes before slicing and serving.

*Balsamic Caramelized Onions

Thinly slice 1/2 a yellow onion. Cook over medium-low heat with 2 capfuls Extra Virgin Olive Oil until soft and dark, about 30-40 minutes. In the last 3-5 minutes of cooking, add a splash of Balsamic Vinegar. (Even GF Guy, who HATES onions loved these. He ate them straight out of the saute pan!)

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13 thoughts on “Socca It To Me Pizza…

  1. Why do I seem to be the only person in the world who cannot stomach bean flour? Its so weird, and I kind of feel cheated because no one else seems to taste what I do when I eat them. Bummer. By the way, your package is coming, I didn't forget…I just honestly don't live near a post office. I know that is the lamest excuse ever, but I don't even know where the closest one is. I promise I will find one before the end of the week for you 🙂

  2. That pizza looks great. We have a lot of pizza posts this week. My family would not go for the bean flour crust, but I love the protein it adds. Great pictures. Thanks for sharing.

  3. No yeast in the crust, I want to kiss you!! I’ve been craving pizza, but can’t have yeast and all my flat breads turn out really awful. I can’t wait to try this.

  4. In Argentina and Uruguay, a favorite pizza flavor is called Faina. I would imagine that it is inspired by the Italian farinata. It is basically the chickpea flour crust with olive oil all by itself. I think I would much prefer it with toppings though.Love your recipes theme idea. (But don't forget Dickens!!) :0)

  5. Hi Katrina, I look forward to your blog every day so I hope you continue. You inspire me to be more "alive" with GF. Thank you! I am sorry to be ignorant but did you use two cups of each flour or a blend? Thank you, Barbara

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