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Socca Saga! Or Chickenpea Flat Bread Pizza Crust (tried and tried again…)

03 Jul

Socca pizza is new to me, but I think I may be on the tail-end of this trend, as I found numerous recipes and blog entries about this flatbread style pizza made from chickpea flour. The quest for socca actually started out as a quest for a good grain free pizza crust recipe using garbanzo bean flour, as I scored a nice bag of organic at a local bulk store, and was interested in using it in recipes. Chickpea flour is one of the healthier alternatives on my flour chart, because it is low in net carbs and has a decent amount of fiber and protein.

This is the “flopped” version. Still delicious!

The concept of this crust is pretty simple, but it took me a couple tries to get a pan that cooperated with my intentions ;) The recipes that I found all called for a cast iron skillet, but the only cast iron one I have is enameled, and unfortunately it didn’t work the way I had hoped. The flatbread wouldn’t come loose from the bottom to be flipped, so I ended up broiling it for a couple minutes to get the top set before adding toppings and baking it. It turned out more like a pizza casserole, but my son was totally thrilled with it, and thought it tasted like lasagna!

 

 

The next attempt was MUCH better (at least in terms of making a flippable crust), as I used a stainless steel Cuisinart skillet that I have had for ages (it is really heavy and beautiful); it was a garage sale score for just a few dollars! I have been very lucky to combine retail purchases with amazing finds at thrift stores, garage sales, and flea markets to help outfit my kitchen with the essentials (and NON essentials as well!)

 

Basil fresh from the garden

Basil and Mozzarella

For toppings, use whatever you wish that fits into your dietary plan. I love tomato sauce, but am careful to choose those that are low in carbs. Organicville Gluten Free tomato basil sauce has only 6g of  carbs per serving, while many others are well into the teens… so be sure to read labels! I love garden fresh basil on pizza, so I combined chopped basil with the mozzarella cheese to be sure the flavor was infused into every bite!

 

Tomatoes on my half!

Socca Pizza Crust (Chickpea)

  • 2/3 C chickpea flour
  • 1/2 tsp salt
  • 1 C cold water
  • 1 Tb olive or coconut oil
  • optional: add seasonings such as garlic powder, cracked pepper and dried herbs
  1. Mix all ingredients together and let sit for 30 minutes, then whisk in the oil. The batter will be relatively thin.
  2. Batter

    Heat skillet over medium/high and grease well with oil (I used coconut oil.)

  3. While skillet is heating, also preheat oven to 400 degrees.
  4. Gently pour the batter into the pan in a round shape, smoothing out if needed. It’s best to do this quickly, as the batter will begin to cook as soon as it hits the heated surface.
  5. As the edges start to get set, I worked a sharp spatula underneath to keep it from becoming too stuck. When the edges are browned and it seems set (a few minutes), carefully flip. I used two spatulas to make this easier.
  6. You can bake on the same pan if it is oven proof, or transfer to another baking sheet. Add whatever toppings you desire and bake until the cheese is melted and starting to brown.

Delicious with crispy edges!

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16 responses to “Socca Saga! Or Chickenpea Flat Bread Pizza Crust (tried and tried again…)

  1. A Table in the Sun

    July 3, 2012 at 10:59 am

    Thanks for the great tips. I’ve been planning to work with chickpea flour……so you have paved the way.

     
    • Gretchen without Gluten

      July 3, 2012 at 11:03 am

      I’ve tried lots of crust recipes, but we like this simple one the most so far!

       
  2. livingforjackie

    July 3, 2012 at 12:12 pm

    that looks really good! I might have to try the crust because I have yet to find a good gluten free pizza crust and I miss my pizza! Thanks!

     
    • Gretchen without Gluten

      July 4, 2012 at 6:35 am

      This is definitely not a “doughy” type of crust. I think so many recipes try to replace something we know so well, and they fail in comparison… but this one is a really different spin, and very good in its own right.

       
      • livingforjackie

        July 4, 2012 at 12:31 pm

        I like really thin crusts so this should work for me really well….thanks :-)

         
  3. johnnysenough hepburn

    July 3, 2012 at 7:13 pm

    This sounds the pizza for me. Just love anything to do with chickpeas/garbanzos. Funny thing is, I only ever pizza in Italy! They do the perfect thin crust that I adore.

     
    • johnnysenough hepburn

      July 3, 2012 at 7:14 pm

      Funny thing is, I only ever EAT…ooops!

       
    • Gretchen without Gluten

      July 4, 2012 at 5:54 am

      I wish I could say I had been fortunate enough to eat pizza in Italy! We love garbanzos too, and I really enjoyed this thin crust. I’d like to make a less tomato-y version sometime too, more an olive oil, sweet onion, herb and cheese kind of thing…

       
  4. healthyhut

    July 6, 2012 at 12:03 pm

    Looks yummy I gonna have to try it.

     
  5. Kathy

    July 18, 2012 at 3:28 pm

    Just finished having this for lunch. So delicious!!

     
  6. Vanessa

    July 20, 2012 at 8:37 pm

    Gretchen this was yummy! I totally messed up the crust so that will take practice. I loved your idea of mixing the cheese and herbs together.

     
    • Gretchen without Gluten

      July 21, 2012 at 12:47 pm

      I’m so glad you enjoyed this, we did too! I messed it up as well, which is why it was a “socca saga”, haha. Luckily it tastes good no matter how it ends up looking!

       
  7. BradsterATL

    July 22, 2012 at 8:12 pm

    Aaaaah! I really muffed that crust! Is it supposed to be crispy? Mine was very soft and fell to pieces.

     
    • Gretchen without Gluten

      July 23, 2012 at 11:53 am

      My first attempt was like that (hence the socca “saga”!) but it still tasted good… the next time I managed to get it much crispier at the edges, though it is not a “pick-up-and-eat” type of pizza, as it’s so thin. I have made it several times now with good results, Sorry it didn’t work for you!

       

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