Gluten-Free Crispy Socca Pizza Recipe by Kate Harrison

Gluten-Free Crispy Socca Pizza

Gluten-free pizza can be fiddly – but not this one. This version is made from chickpea/gram flour, which has been used in France and Italy for centuries to make ‘socca’ or ‘farinata’pancakes.

It’s crispier than wheat pizza, and works with an infinite number of toppings. I especially love them with uncooked veg and salad, which complement the crispy base perfectly.

Makes 1 pizza base to serve 2 people. 191 calories per half plus toppings of 40-83 calories.

Ingredients:

Pizza Base

– 100g chickpea/gram flour (336 cal)
– Good pinch of salt
– 1 tbsp fresh herbs, finely chopped, such as thyme, oregano, rosemary, or 1 tsp dried herbs (5 cal)
– 100ml water
– 1 tsp rapeseed/groundnut oil (41 cal)

Toppings

Vegan:
– 2 tbsp of sun-dried tomato purée (20–40 cal) with 2 roasted peppers from a jar, drained and sliced (60) – 40–50 cal per serving.
– 2 cooked beetroots (53 cal), 20g baby spinach leaves (5 cal) and 1 dessertspoon balsamic glaze or pomegranate molasses (26 cal) – 42 cal per serving.
– Thin layer of chilli jam (around 2 teaspoons, 38) with 15g rocket (4 cal), 10g toasted pine nuts (70 cal) and 16g sun-dried tomatoes, well drained and sliced (32 cal) – 72 cal per serving.

Veggie:
– 50g ricotta cheese (68 cal) with 100g lightly cooked or roasted asparagus (27 cal), sea salt flakes and zest of 1 lemon (3 cal) – 49 cal per serving.
– 25g crumbled goat’s cheese (63 cal), 1 sliced fig (43 cal), good pinch of chilli flakes (2 cal), 15g rocket leaves (4 cal) – 56 cal per serving.
– 100g thinly sliced ripe tomatoes (20 cal), ½ ball reduced-fat buffalo mozzarella (100 cal) and 2 peppadew peppers, thinly sliced (45 cal) – 83 cal per serving.

Method:

1. Place the flour, salt and chopped or dried herbs in a bowl and combine. Add the water a little at a time and whisk in to create a thick, smooth batter. Leave to stand for at least 20 minutes.
2. Preheat the grill to high and place a pizza-sized square of greaseproof or baking paper on a baking tray. Using a large non-stick frying pan, heat the oil, then pour the batter into the pan, tipping the pan to ensure it’s evenly distributed. Cook for 3 minutes on a medium heat, until the underside is lightly browned and the top is beginning to set.
3. Use a spatula to transfer the pizza base to the baking sheet, cooked side down. Place under the grill for 3–5 minutes until the top is browned. If you’re planning to use hot toppings, add those once the top is lightly browned and return to the grill. If not, add cold toppings and serve immediately – socca pizza tastes best fresh.

Tips:

– You can use the same mix to make 2 individual pizzas in an omelette pan. Socca is best eaten when freshly cooked but you can pop it under the grill to reheat – the microwave will make it turn soggy.

Gluten-Free Crispy Socca Pizza

RECIPE FROM 5:2 VEGGIE & VEGAN BY KATE HARRISON

Kate Harrison is the author of 17 fiction and non-fiction books, including The 5:2 Diet Book, The Secret Shopper’s Revenge, and the Soul Beach trilogy for teenagers. Her newest book is 5:2 Veggie and Vegan – after 3 decades as a veggie, Kate knows her greens! Kate loves to cook, to read and to travel. She’s lived in the Netherlands and Spain, before settling by the seaside in Brighton.

Taken from 5:2 VEGGIE & VEGAN by Kate Harrison, published by The Orion Publishing Group Food photography by Faith Mason, author photography by Chris O’Donovan.

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