Chickpea Flour Socca Pizza with Roasted Vegetables
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.
A crispy high-protein chickpea flour pizza base topped with colorful roasted vegetables for a gluten-free vegan showstopper.
Nutrition per serving
Ingredients
Base
Toppings
Cooking
Spices
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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