Mozza Socca Pizza
Pizza crust made with Chickpea Flour
Socca is a flat bread that originated in either Nice, France or Genoa, Italy neighboring cities. Street sellers still serve it today, fresh out of a wood fired oven. We used it to make pizza crust.
This crust is made from chickpea flour (finely ground chickpeas that are naturally gluten-free) and has a light, slightly nutty taste. Like the chickpea itself, it is very rich in protein and iron and is an excellent source of fiber! The toppings in this recipe add Vitamins A&C plus calcium.
- 1 cup organic chickpea flour
- 1 tablespoon cold-pressed extra virgin olive oil
- 1-2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Pinch of salt and pepper
- 1 cup of water
- Sprinkle of nutritional yeast
Toppings: Spread liberally
- Pizza sauce
- Fresh basil
- Chopped garlic
- Plant-based mozzarella cheese – cut into cubes.
- 1.Preheat oven to 400 degrees F.
- 2.Place a splash of olive oil on a 10-inch cast iron skillet and place in oven while it preheats. I don’t have a cast iron skillet so used one of my stoneware pans.
- 3.In a medium bowl, mix together the chickpea flour, olive oil, garlic, Italian seasoning and salt and pepper.
- 4.Whisk the water slowly into the mixture. Batter will be super thin.
- 5.Remove the pan from the preheated oven and add the batter to the pan. Swirl it around so the pan is completely covered. Sprinkle the nutritional yeast on top.
- 6.Bake for approximately 15 – 20 minutes or until edges and the top of the crust are lightly brown.
- 7.Remove crust from oven. Add desired amount of pizza sauce to the top of the crust and then add basil, garlic and plant-based mozzarella.
- 8.Return skillet to the oven and bake for another 15 minutes.
- 9.Remove from oven and flatten the mozz cheese with a fork.
- 10.Serve immediately. You can serve with a bright colored green salad to further bump up the nutritional value.
**PLEASE NOTE: Cooking times/temperatures may vary for you as we are in elevation and food cooks differently here.