Socca is an amazing, miraculous pancake-type base made from chickpea flour. Nourishing, natural and utterly delicious, it’s the perfect gluten-free base to give pizzas a healthier spin.
I love making socca since chickpea flour is incredibly cheap, versatile and simple to use. Plus, it will leave you full for hours, meaning that this giant pizza will satisfy any Friday or Saturday night cravings, but without the need to indulge in a takeaway.
Once you’ve got your base right (and, really, this is such a simple recipe that you can’t go wrong – I promise!), you can use this for pretty much anything. And you can go wild with your toppings and scatter on whatever takes your fancy. I also love adding dollops of cashew cheese, homemade marinara and Shiitake bacon.
However, here I’ve topped with a simple cashew and basil pesto (a huge favourite of my kids), and my favourite roasted beetroot hummus.
Don’t fancy pizza? Not a problem! I also love using socca as a flatbread of a naan for curries, and it works perfectly as a substitute for pittas and tortillas, too. Now, what are you waiting for…?
Socca Pizzas, Two Ways
- Makes 1 large pizza or 4 mini
- For the base –
- 2 cups chickpea (gram) flour
- 1/2 cup oat flour
- 2 cups water
- 1/2 tsp salt
- Pinch pepper
- 1 tsp cumin
- For the pesto –
- 1 cup fresh basil
- 1/2 cup cashews, soaked 4-6 hours and patted dry
- 1/2 cup olive oil
- 1/4 cup Nutritional Yeast
- 3 cloves garlic, minced
- Juice one lemon
- Salt and pepper to season
- For the beet hummus, click here
- Toppings –
- 3 tbsp sweetcorn
- 3 tbsp cooked peas
- Handful radishes, halved
- Two handfuls rocket
- 1 avocado, pitted and sliced
- Few leaves fresh basil
- Couple capsules Unbeelievable Bee Prepared, sprinkled over (optional)
- Preheat oven to 180C. To make your base, blitz all ingredients in a blender until smooth. Pour into a bowl and allow to thicken for around 20-30 minutes. Heat a touch of oil in a pan, then pour the batter over. Heat for 1-2 minutes, or until the batter comes away from the pan easily, then flip and cook the other side until golden. Set aside.
- Next, make your pesto by blending all ingredients until you reach the consistency you desire. Spread your pesto over the pizza base.
- Chargrill your corn by gently dry frying in a pan, along with thera dishes (unless you prefer your radishes raw, like I do!). Sprinkle over your pizza base, then pop the lot in the oven for 5-8 minutes, or until the base is crisp. Scatter over your remaining toppings and enjoy!