Spring Socca Pizza
After another long winter, I’ve been feeling that itch to declutter inside and also to be outside constantly. I saw an illustration by one of my favorite artists on Instagram the other day that perfectly sums up Spring for me, with these dueling emotions of wanting a completely fresh start, but having a heavy dose of nostalgia in the mix. Are you feeling this too? On the food front, I’ve been spending less time in our kitchen and simplifying meals even more than usual. We’re entering that time of year when produce starts getting really good again and you can basically eat it as-is. I love it!
To me, this simple socca pizza tastes like Spring and—hooray!—it couldn’t get much easier to make. It’s just 8 ingredients, with the only semi-specialty item being garbanzo bean flour. I can usually find it at Whole Foods, and of course Amazon sells it as well. It’s inexpensive, very filling, and I always have some in my freezer (it keeps longer that way!) for protein pancakes and now this 25-minute socca pizza. I’ve found that cooking the socca for a few minutes in a cast-iron or other oven-safe skillet on your stovetop, then transferring it to your oven to broil yields a crust that’s crispy around the edges and doughy in the center, aka perfect.
For toppings, I like either my cool ranch or Moroccan-spiced hummus (or pre-made garlic/chive…no shame in buying a tub at the grocery store!), plus baby arugula, thinly sliced radishes, olives, a drizzle of tahini and extra virgin olive oil, and a squeeze of fresh lemon juice. It’s simple to the point of seeming almost too easy, and yet this meal always hits the spot.
Feel free to top your socca pizza with whatever produce looks best near you. I’m thinking some quickly blanched asparagus, chopped chives, and roasted artichoke hearts would all be amazing.
Spring Socca Pizza
Spring Socca Pizza
Serves: one 10-inch pizza (enough for 2 people)
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
This easy vegan socca pizza uses 8 ingredients and takes just 25 minutes start to finish! If you've never tried socca (aka chickpea flour bread), you're in for a real treat. It's extremely filling and the method I'm sharing below yields a crust that's crispy around the edges and doughy in the center—perfect for piling on your favorite toppings.
Cuisine: Gluten Free, Vegan Servings: one 10-inch pizza (enough for 2 people)
Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins
This easy vegan socca pizza uses 8 ingredients and takes just 25 minutes start to finish! If you've never tried socca (aka chickpea flour bread), you're in for a real treat. It's extremely filling and the method I'm sharing below yields a crust that's crispy around the edges and doughy in the center—perfect for piling on your favorite toppings.
Instructions
- Make the socca: In a medium mixing bowl, whisk together the garbanzo bean flour, water, grated garlic, and 1 tablespoon of olive oil. Season with salt and pepper.
- Set the oven to broil with a rack positioned in the middle. On the stovetop, place a large oven-safe skillet (I use a 9-10 inch cast-iron pan) over medium-high heat with 1 tablespoon of olive oil. Once hot, pour the socca batter into the skillet so that it evenly covers the bottom of the pan. Cook, until the socca starts to bubble, about 3-4 minutes. Transfer the pan to the oven and broil until browned around the edges, about 4-5 minutes. Remove from the oven.
- Assemble the pizza: Use a spatula to carefully transfer the crust to a cutting board. Top with hummus, followed by arugula, radishes, and olives. Drizzle with olive oil, tahini, and a couple squeezes of fresh lemon juice. Season with salt and pepper. Slice and serve.
Notes [1]
Feel free to use your favorite store-bought hummus, or make your own. I love this recipe with either my herby Cool Ranch Hummus or Moroccan Hummus.
Copyright © 2020 Amanda Maguire for Pickles & Honey
I love this! It looks perfect for Spring. 🙂
Thank you, Becca! Happy Spring!
I have been wanting to try a socca crust for so long after many a failed cauliflower crust attempt. Your recipe sounds very doable!
I know what you mean about cauliflower crusts. This socca version is much, much easier!
I’m recently gluten-free and pizza is one of the foods I’m really missing. I’m looking forward to trying your socca crust. It sounds delicious and really easy. I like that you used radishes as a topping…I would not have thought to do that!
I’ve been on a bit of a radish kick lately. They’re actually really good as more of a salad-y pizza topping!
Cool
Making this for dinner tonight and I cannot wait! 🙂 I’ve had a bag of chickpea flour in my pantry for months but I wasn’t sure what to use it for. Your socca pizza is perfect!!
Yay! I hope you love it, Cara!
Your moroccan hummus recipe from many years ago is one of my all-time favorites to make. I can’t wait to try it on my first socca pizza! 😉
Thank you, Joanna! So sweet that you’ve been making our moroccan-inspired hummus all these years. <3
WOW! Can’t wait to get chickpea flour! DOes Walmart have it?
I’m not sure if Walmart sells it. I buy the Bob’s Red Mill brand, usually at Whole Foods or on Amazon.
Hello Amanda and Aaron! love your recipe they re so tasty and creative, i’ve been follow you for a while now , i can say i am new vegan cause its my second month of being vegan ! at the begin was hard also cause i used to love meat! but then i decide to change my lifestyle , follow your blog and reading was essential for me to be able to go trought all of this. thank you very much for what you do everyday inspiring lots of people.
lets change the world GO VEGAN sincerely Angelo M