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.