socca

Corn and Poblano Socca Pizza Recipe

By Alexandra Fleischman | August 5, 2013

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

For a healthy, gluten-free alternative to bread, chickpea flour hasn’t received the attention it deserves. Today, I used it to make a fast and healthy pizza with a base of socca.

Socca is an unleavened bread traditionally made in the South of France, although you can find it by the name of farinata in Genoa. It’s essentially a crepe, with a very thin batter cooked quickly and in a pan. In a thinner layer than I made for the pizza, socca can be wrapped around a filling or served crispy like chips.

It has become increasingly easier to find chickpea flour at a standard grocery store. Look also for garbanzo bean flour, besan, gram flour, and ceci bean flour alternatively. As far as toppings, anything that you would put on a pizza will work.

This recipe makes one pizza, which makes a large meal for one, or an appetizer for three or four.

Adapted from Bon Appétit and Sprouted Kitchen

 

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

Swirl the pan to evenly coat with the batter

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

No leftovers.

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