Socca Pizza - Vegetarian Pizza

HilahCooking's picture

Jul. 16, 2015

Socca is a type of flatbread made from chickpea flour, aka farinata. This socca pizza recipe also happens to be gluten-free.


For socca
Chickpea flour 3/4 Cup (12 tbs)
Hot water 3/4 Cup (12 tbs)
Salt 1/2 Teaspoon
Black pepper 1/2 Teaspoon
Dried oregano 1/2 Teaspoon (rosemary, or basil)
Minced garlic 1 Teaspoon
Olive oil 3 Tablespoon , divided
For toppings
Artichoke hearts 1 Cup (16 tbs)
Olives 1/2 Cup (8 tbs) , sliced
Mushrooms 1/4 Cup (4 tbs) , sliced
Peppers 1/2 Cup (8 tbs) , sliced
Zucchini 1/2 Cup (8 tbs) , sliced
Grated cheese 1/4 Cup (4 tbs)
Minced parsley 1 Tablespoon



1.Set oven to heat to 450ºF and place an empty, well-seasoned cast iron skillet.


2.In a large bowl, whisk together chickpea flour, hot water, salt, pepper, oregano and garlic.

3.Pour in 1-tablespoon olive oil and beat well. Set aside.

4.When the oven is hot, use a hot mitt to remove the skillet and set it on a heatproof surface.

5.Pour 2 tablespoons of the olive oil into the skillet and swirl to coat.

6.Stir the batter once more and pour into the hot skillet.

7.Lay on all topping except cheese and parsley.

8.Bake 12-15 minutes until the edges are crisp and brown and the vegetables are cooked.

9.Remove from oven, sprinkle with cheese and broil for just a minute to melt.


10.Sprinkle with parsley, cut into wedges and serve.


While this is best fresh out of the oven, you can serve it at room temperature and it's pretty damn good, too. Once you've cut it, lay the slices on a rack to cool. The cooled socca will still be crisp around the edges and taste great. Refrigerating it makes it soggy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 295Calories from Fat 158

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 630 mg26.25%

Total Carbohydrates 27 g9%

Dietary Fiber 9 g36%

Sugars 2 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet