I’m sure many of you are thinking what is socca? Well, socca basically means ‘made of chickpeas’ and is a specialty of Nice. Chickpea flour is a great flour to use as an alternative to the normal white pizza flour. However, as I’ve used a different flour the pizza base takes on a completely different texture. Think of it more like a dense pancake.
This batter is quite thin but once cooked it firms up and is easy to flip. I seasoned it with rosemary to provide more flavour to the chickpea flour.
As you can see I actually put too much oil in the pan as I was afraid of it sticking. Don’t do what I have, as the pizza shouldn’t stick to the pan as long as there is a thin layer of oil around it.
As you can see the pizza has browned nicely and looks very similar to a pancake.
I used leftover roasted vegetables and chicken from dinner as toppings for the pizzas. These bases are quite flavour neutral so practically any vegetables or animal protein will go with them.
The goat cheese lends these pizzas a saltiness and really brings out the flavour of the chickpeas.
These pizzas will keep in the fridge in a sealed container for up to two days.
Makes 5 pizzas
- 3 cups chickpea flour
- 3 cups water
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp fresh rosemary, chopped
- Macadamia oil for frying
Toppings (anything that takes your fancy)
- Goat cheese
- Baby spinach
- Preheat oven to 180C/350F and line a baking tray with baking paper.
- Gradually whisk chickpea flour, water, salt, pepper and rosemary together in a large bowl.
- Heat a small frypan over medium heat with 2 teaspoons macadamia oil.
- Pour enough batter into the frypan to make your pizza 1/2cm thick and cook for 3-5 minutes, until it comes away from the sides of the pan easily.
- Flip once cooked and cook for a further 2 minutes.
- Slide onto prepared baking tray, spread on hummus or tomato base then add your toppings.
- Place in the oven for 12-15 minutes or until slightly brown.
- Cut into quarters and enjoy!
Note: if you don’t want to make 5 pizza bases just made sure you keep the quantity of chickpea flour to water 1:1.
I’d love to hear if you’ve ever heard or tried socca pizzas before?!