Socca pizza bases are naturally gluten free and so far the best healthy alternative I’ve come across for any pizza lover. Socca pizzas are simply made by mixing chickpea flour and water with some seasoning. I tried making cauliflower pizza once and I didn’t rush to make it again, I found it incredibly messy and I needed several ingredients. I also found it to be a rather unsatisfying end result, maybe I followed the wrong recipe or maybe I crave pizza more than most. My favourite combination of carbs and melted cheese isn’t easily rivaled.
As you know from previous recipes I love to try new food, new combinations and healthy alternatives to my favourite indulgences. I love how thin you can get this socca base and how crispy it gets yet still hold it’s toppings. It can be made in advance during the day as well which is really convenient if you don’t have much spare time.
Socca Base Ingredients
– 250 grams of Chickpea Flour (also know as gram flour)
– 2 cups of water
– salt and pepper
– fresh herbs and 1 tsp of crushed garlic (optional)
– coconut oil or ghee or butter for greasing the pan
(As we’re based in Jersey some ingredients are hard to find, we get our chickpea flour from Holme Grown, but you could always try Amazon if you are really struggling.)
- Combine all your socca pizza base ingredients in a bowl and hand whisk or blend – I hand use a hand whisk but a blender will always be the quicker option.
- Leave the socca base mixture to stand for at least 30 minutes. This allows the mixture to thicken and for the flour to really absorb more of the water.
- While the mixture is standing prepare all of your favourite pizza toppings.
- Preheat your oven to 200C
- Heat a none stick frying pan with a touch of coconut oil, ghee or butter and turn the heat up to a medium high heat. Pour in enough of your socca base mixture to cover the bottom of your pan and swirl it around till it is evenly covered and about 5mm thick.
- Your socca base will be ready when it is easy to move and does not stick at all to the pan, flip it over and cook the other side.
- Top each base with your favourite toppings and cook in the oven for 10 minutes. We cook ours in the oven on a wire rack for an even crispier base.
What are your favourite toppings? I tried to use some seasonal produce we had in the fridge. Starting by topping the base with some homemade garlicky, chilli tomato sauce I then layered up fennel and golden beetroot and a handful of mozzarella and cheddar. If you leave off the cheese that would be a really lovely vegan pizza! And on the second base, I used the same tomato sauce, ham, and peach with the same cheesy combo. And a good sprinkle of basil.
So there you have it, a really easy healthy pizza alternative. Leave off the cheese for a dairy free, vegan pizza. Enjoy!