I am in love with socca! ..what the heck is socca??!! It is a chickpea pancake recipe originating from the Provence region of France.
So simple and delicious, soaked chickpea flour with a touch of olive oil and spices, turns into a creamy batter that is oven baked then topped with whatever your heart desires... or whatever you got in the fridge ;)
I topped my pizza with zucchini noddles, heirloom cherry tomatoes, fresh garlic, olives and a touch of vegan Parmesan.
In Pure Foods Blog style, I added vegan protein powder to the chickpea batter, making this a complete meal with a perfect balance of protein, carbs and veggies (sure, veggies is a macro nutrient in my book).

Difficulty level: beginner

Equipment needed: 8 - 10 inch cast iron pan, or oven proof non stick pan or 8 inch non stick pie pan.

Prep time: 10 minutes

Cook time: 25 minutes, mostly hands free oven time

What you need:

For socca crust:

  • 1 cup garbanzo flour
  • 2 scoops unflavored fermented vegan protein powder I used:
  • 1 cup + 4 tbsp water
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/8 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • optional: 1 tsp fresh rosemary finely chopped
    • place all crust ingredients in a Tupperware, mix well with a whisk, until no clumps are visible. Let this chickpea batter sit on your counter overnight, or at least 8 hours. This soaking phase is traditional, and sometimes traditions are for a reason. pre soaking the chickpea flour allows for "things to breakdown" and will make the chickpea flour far more easily digestible, this will keep you feeling fuller longer, and avoids any discomfort that can sometimes be associated with eating beans and legumes.

For toppings:

  • 2 medium zucchini spiralized thin, roughly 1 cup packed
  • 1 cup cherry tomatoes halved lengthwise
  • 1/4 small red onion very thinly sliced
  • 1 tbsp oil
  • 1 clove garlic finely minced or grated on a micropane or cheese grater
  • 5 pitted kalamata olives sliced
  • 1/4 tsp salt and pepper to taste
  • 1-3 tbsp Vegan Parmesan. Vegan parmesan recipe

what to do:

  • pre heat oven to 450 degrees, if you have a cast iron pan, place it in the oven to heat up with the oven. If using a non stick pan or pie dish, place them in the oven for 5 minutes before you are ready to pour the chickpea batter in
  • at this point place all the toppings ingredients except vegan parmesan in a tupperware and mix well, set aside
  • carefully take out your pan (yes i did burn myself!) grease it well
  • pour the chickpea batter into the pan, carefully swirling the pan a bit to distribute evenly
  • place into oven, for 7 minutes
  • turn broiler on, make sure pan is 9" away from broil element. broil for 2 minutes
  • take pan out (very careful not to burn yourself) reduce heat to 425
  • spread with toppings, then spray lightly with oil
  • place pizza back in oven still 9" away from top, bake for 10 minutes
  • turn broiler on, take pan out, sprinkle pizza with vegan parmesan
  • return pan to oven, 9" below top, broil 1-2 minutes... watch the pizza carefully to make sure it does not burn
  • take out, transfer pizza to a cooling rack (again super careful not to burn yourself)

let it cool for 5 minutes and it is ready to eat. I am hooked on this recipe! this little pizza is naturally gluten free and freaking delicious! only 114 calories per slice with 7.5g protein, 8.5 g net carbs. Guilt free & seriously nutritious :)