Gluten Free Socca Pizza with Pepita Pesto & Goat Cheese

The easiest gluten free pizza, perfect for weeknight dinner 

Hey you!

Have you ever tried to cut out gluten? This delicious protein found in wheat, barley and rye, is almost always the first to go for those dealing with GI symptoms or inflammation.

Earlier this year, I wrote a blog called, Should you Go Gluten Free? It explains many of the pros and cons to this monstrous dietary change and the symptoms I was dealing with that unexpectedly lead to a Celiac Disease diagnosis.

If you have ever had to cut out so many delicious things from your life, like bread and beer, then you feel me when I tell you how ridiculously excited I was to discover gluten free Socca pizza!

Whether you're gluten-free or not, this pizza crust is SO good!

Seriously, my eats-only-food-with-gluten husband even enjoyed it enough to reheat the leftovers and dig in two nights in a row!

Socca is made with garbanzo flour and is a traditional street food in France. It's often served on it's own as a flatbread.

What's really cool is that the crust is made with all real, unprocessed ingredients, is much higher in fiber, protein and micro-nutrients than traditional pizza crust, and it's even easier to make than traditional pizza crust! Oh, and it's absolutely delicious! Can you see why I'm freaking out about this ;) ?

I used Bob's Red Mill garbanzo flour, which was super affordable, but I'm sure there are other good brands and you may even be able to find it in the bulk bins. 

Get creative with your toppings and let us know how it goes! We LOVE hearing about how you adapt our recipes to work best for your life. 

I've read that you can use socca as a pita pocket, or instead of a tortilla for burritos... I can tell this is just the beginning of my adventures in Socca! Stay tuned for more recipes. 

Hope this recipe brings you as much joy as it did me! 

Love & Zest, 

Anna

PS I also included a recipe for pepita (a.k.a pumpkin seed) pesto. It's a vegan pesto that's so super simple and delicious. I had extra after making pizza and have been putting it on everything, including my morning egg scramble- delish!  

Pumpkin Seed Vegan Pesto by Eat with Zest

Socca Pizza with Pepita Pesto and Goat Cheese

Ingredients

For the pesto:

  • 1 1/2 packed cups fresh basil
  • 1/2 cup pepitas
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1/4 tsp salt 

Throw all the pesto ingredients into a food processor or blender and mix well. Be sure to dip a finger in to make sure it's safe for consumption ;) 

Socca pizza crust

  • 1 cup chickpea flour (like Bob's Red Mill's)
  • 1 cup water
  • 2 tbsp +1 tbsp olive oil
  • 2 garlic cloves, minced
  • ¼ teaspoon salt

Pizza toppings

  • 1/4 cup pesto
  • 1/4 cup crumbled goat cheese
  • Handful of sliced cherry tomatoes
  • 1 chicken sausage link, thinly sliced (omit if you choose to go meat-free; I added this for the additional protein, iron & zinc
  • Handful fresh basil for final garnish. 

Preparation

  1. In a large bowl whisk together the chickpea flour, water, 2 tablespoons olive oil, garlic & salt until clumps are gone. Then let this batter rest at room temperature for at least 30 min. Use this time to prep your toppings. 
  2. Place a 10-inch ovenproof skillet (preferably cast iron) under the broiler for 5 min to preheat.
  3. Once the skillet is hot, carefully remove it from the oven (it's super hot, be careful!!) Pour in 1 tablespoon olive oil and coat the bottom of the pan. 
  4. Pour in the chickpea batter and (carefully!) return the skillet to the broiler. 
  5. Keep broiler on and and cook crust for 5 to 8 minutes, until the socca is set and the edges are browning and pulling away from the sides of the pan. (The longer it broils, the crunchier the crust, but also the drier - play around with timing to get your pizza-perfect.)
  6. Remove socca from oven and turn oven down to 425 degrees. 
  7. Spread the pesto evenly across the top, then sprinkle with sausage, goat cheese and tomato slices (or toppings of choice)
  8. Return the skillet to the oven and bake for 8 to 10 minutes, until the cheese is browning and the socca is crisp.  Let the pizza cool for 2 to 3 minutes before slicing and serving.
  9. Toss on the fresh basil and enjoy hot! 
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Note: I ate cold socca pizza leftovers for the lunch the next day and was pleasantly surprised how good it still was! 

If you choose to reheat, we found it works best in the toaster oven so the crust can get a little crisp back. 

Easiest weeknight gluten free pizza with vegan pesto and high protein 
Chickpea flour pizza crust with pumpkin seed pesto