If you're looking for a gluten-free, savory treat that's as easy to make as it is satisfying, this Chickpea Socca Pizza is your new go-to. With a crispy chickpea-based crust and a medley of roasted veggies, it's a fresh twist on traditional pizza that fits perfectly into any mealtime.
Chickpea flour forms the base of our crust, offering a nutty flavor and a protein boost. Water is mixed in to create a smooth batter. Olive oil adds richness and helps crisp up the crust. A dash of salt and oregano brings out the flavor of the chickpea base.
The roasted veggie topping is made up of cherry tomatoes, which bring a burst of sweetness, zucchini for its mild taste and soft texture, and red bell pepper for a hint of sweetness and color. Black olives add a salty, savory contrast. Fresh basil is sprinkled on top for a fresh, aromatic finish.
The tahini sauce, made with lemon juice, garlic, and nutritional yeast, provides a creamy, tangy complement to the savory toppings. Finally, adjust with salt and pepper to taste.
This dish pairs beautifully with a crisp green salad or a bowl of soup for a more filling meal. It's also lovely alongside a chilled glass of white wine or a light, sparkling water with lemon.
First things first, preheat your oven to 450°F, and don't forget to slide a cast-iron skillet inside. This is crucial for getting that perfect, crispy socca crust. While that's heating up, grab a bowl and whisk together the chickpea flour, water, 1 tablespoon of olive oil, salt, and oregano until it's nice and smooth. Let the batter sit for about 30 minutes — this rest time helps the flour absorb the water, leading to a better texture.
While your batter is resting, prep the veggies. Halve those cherry tomatoes, slice up the zucchini and bell pepper, and toss them all together with a tablespoon of olive oil, a pinch of salt, and some pepper. Spread them out on a baking sheet and pop them in the oven for about 20 minutes. This roasting enhances their natural sweetness and gives them a lovely, caramelized edge.
Once your skillet is super hot, carefully take it out of the oven, add a little drizzle of olive oil, and pour in the batter. Swirl it around to cover the bottom evenly. Back into the oven it goes for 10 to 12 minutes, until the edges are beautifully crisp and golden.
While that's baking, whip up your tahini sauce. Mix the tahini, lemon juice, minced garlic, and nutritional yeast together. Season it with salt and pepper to your liking. This sauce is a game-changer — it’s creamy, tangy, and ties all the flavors together.
When the socca is ready, take it out and top it with the roasted veggies, black olives, and fresh basil. Drizzle the tahini sauce over everything, slice it up, and serve immediately for the best experience.
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