How to Make the Perfect Chickpea Flour Socca Pizza with Roasted Vegetables
French · Medium · 45 min · 3 servings
This stunning gluten-free pizza uses a crispy chickpea flour socca base that is naturally high in protein and incredibly easy to make with just one key ingredient. It is topped with vibrant roasted vegetables and finished with fresh herbs for a beautiful and nutritious meal.
Why this recipe works
This Chickpea Flour Socca Pizza with Roasted Vegetables recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 410 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 cups chickpea flour besan
- 1.5 cups water
- 1 medium zucchini sliced into rounds
- 1 cup cherry tomatoes halved
- 3 tbsp olive oil divided
- 1 tsp dried oregano
Step by step instructions
Step 1: Prepare the Socca Batter
Whisk together the chickpea flour, water, 1 tablespoon of olive oil, dried oregano, and a generous pinch of salt in a mixing bowl until completely smooth with no lumps. Let the batter rest for at least 15 minutes at room temperature to allow the flour to fully hydrate.
Step 2: Roast the Vegetables
Preheat oven to 425 degrees Fahrenheit. Toss the zucchini rounds and halved cherry tomatoes with a tablespoon of olive oil and season with salt and pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized at the edges.
Step 3: Cook the Socca Base
Place a 12-inch oven-safe cast iron skillet in the oven for 5 minutes to preheat. Carefully remove it, add the remaining oil, and pour in the socca batter. Return to oven and bake for 12 to 15 minutes until the edges are set and the center is firm without jiggling.
Step 4: Top and Serve
Remove the socca from the oven and immediately top with the roasted vegetables, spreading them evenly across the crispy surface. Scatter fresh basil leaves, a drizzle of olive oil, and optional vegan cheese on top. Slice and serve hot directly from the pan.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- zucchini → thinly sliced eggplant roasted at the same temperature for a meatier earthier topping
- cherry tomatoes → roasted red peppers from a jar for a sweeter smokier topping that requires zero prep time
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not letting the socca batter rest which results in a dense gummy base that does not cook evenly
- Pouring batter into a cold skillet which prevents the crispy bottom crust from forming and causes the socca to stick badly
Nutrition facts
Per serving: 410 calories, 18g protein, 48g carbs, 14g fat, 10g fiber.
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