Socca pizza is a simple chickpea pancake that literally takes minutes to make. It’s tasty, gluten-free, and has only 3 ingredients. I topped it with raw summer veggies and had a fresh, flavorful dinner in 10 minutes. Gotta’ love that!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Yield: 1 serving
- 1 cup chickpea/garbanzo bean flour
- 1 T olive oil + more for frying
- 3/4 - 1 cup water
- a pinch of sea salt
- 2 asparagus stalks, shaved thinly with a vegetable peeler
- 1 carrot, peeled and shaved thinly with a vegetable peeler
- 1/2 avocado, sliced
- 1 ounce manchego cheese, shaved thinly
- 1 T fresh lemon basil, chiffonade
Mix chickpea flour, 1 T olive oil and water together.
Heat an 8" non-stick pan and add olive oil to cover the bottom of pan. Pour half the batter into hot oil and fry 3 -5 minutes. Once bottom is golden brown, flip and cook an additional minute or so.
Remove from pan and place on a plate.
Top with carrots, asparagus, avocado, cheese and basil. Drizzle with some flavored olive oil. YUM!
Make a second socca with the leftover batter. Wrap in foil and save for later...if you can resist!
Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Inspired by Gwyneth Paltrow.
Short Cut: Make ahead of time and store in the refrigerator. Reheat in oven or microwave.
Think Out of the Ice Box: Add a little sriracha on top to give it a kick.