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.
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!)
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!
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
- Mix all ingredients together and let sit for 30 minutes, then whisk in the oil. The batter will be relatively thin.
Heat skillet over medium/high and grease well with oil (I used coconut oil.)
- While skillet is heating, also preheat oven to 400 degrees.
- 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.
- 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.
- 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.