Nourishing Flourishing

Socca Pizza Crust

24 Mar

I know that I am not even close to the first person to figure this out (I know at least The Twins, Ashley, and HEAB have made socca pizzas of a sort, or you can do a google search for a plethora of examples). But, it was such a hit in our home that I wanted to share “my” method too, just in case you haven’t heard about the glory of the best gluten-free pizza crust of all time. :  ) And it really is. It’s grain-free. It’s vegan. It’s protein-packed. It’s satiating. It’s simple. The kicker? It’s as few as 3 ingredients. 3. Chickpea/garbanzo bean flour (besan), water, and salt. I added spices because I wanted that delicious pizzeria flava. And our kitchen smelled amazing, as a result.

Does this bring back memories for anyone else? Anyone?

 

I have a permanent association with TMNT and pizza, due to some really clever and intense advertising in my childhood. Thanks, 80s and 90s marketing. I remain at your mercy, apparently…

Ingredients
1/2 C chickpea flour
1/4 C water (feel free to add more if you want a thinner crust, opposite for thicker. Mine was the consistency of pancake batter.)
Generous salt (salt is the main flavoring, so don’t skimp!)
Oregano (optional — I used ~ 1 1/2 t)
Basil (optional — I used ~ 1 t)
Rosemary (optional — I used ~ 1/2 t)
1-3 Tb extra virgin olive oil for pan

Recipe(ish)
1) Mix water, chickpea flour, and spices together.
2) Heat 1-3 Tb extra virgin olive oil on medium in a large, flat skillet/pan. (I used my beloved small cast iron.)
3) Pour batter into pan, spreading evenly with a fork if needed to achieve consistent height throughout.
4) Let the bottom crisp, and when it is sturdy flip.
5) Let the other side crisp as well, and when the texture is right for you, it’s done!

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The fun part comes next. Toppings! I’ll post my homemade pizza sauce soon, but use whatever you like. My favorite (if I’m in a pinch and can’t use my own) is Muir Glen Organic Pizza Sauce. It is literally the best tasting (purchased) pizza sauce that has ever graced my tongue. And I eat tomato sauce for breakfast (that’s actually kind of true…). I highly recommend it!

Just smooth on the amount you like, sprinkle (organic or vegan) cheese on top, and throw on any veggies. Here I added red onions (a necessity for any good pizza slice), black olives, tomato, and zucchini slices. Stick it under the broiler just long enough to melt the cheese, and prepare for a tasty mouth explosion of joy. My BFF Man-Partner (I like to make you, and him, feel as awkward as possible) tried a piece and begged me to make him one. He couldn’t stop raving about it all day and night. Try it and see if it has the same effect on you : )

What are your toppings?

My go-to trifecta is green peppers, red onions, black olives. But I would take any other veggies I was offered ;  )

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51 Responses to “Socca Pizza Crust”

  1. Matt @ The Athlete's Plate March 24, 2011 at 4:58 am #

    I need to try that tonight!

  2. Heather Eats Socca Pizza (HESP?) March 24, 2011 at 7:07 am #

    Mmm, socca pizza. I was thinking of trying a brown rice crust pizza today, but really, I just don’t think it can possibly compare to the socca crust. We shall see. Muir Glen is my favorite commercial brand pizza sauce too – one of the few with no added sugar.

    So happy to hear your BFF Man Partner enjoyed the pizza as well. :)

  3. Cameo March 24, 2011 at 9:07 am #

    YUMAHUMMA! I must try. MUST TRYYYYYYYY! Thanks for sharing.

  4. Heba March 24, 2011 at 3:27 pm #

    Looks absolutely delicious (and easy – yay!) – looking forward to trying it once I buy some chickpea flour. :) My relatives/friends in Egypt would like this innovative use of chickpeas in pizza lol.

    Any ideas of how to make vegan “cheese” from scratch? I’ve been trying to come up with something involving nut butters but I’m drawing a blank…

  5. Sana March 24, 2011 at 3:53 pm #

    When I was in Nice,France I heard that Socca was a specialty there, but it was being sold on the street, but I am terrified of street food so I passed!

  6. Morgan March 24, 2011 at 4:57 pm #

    What bright, fun pictures! I am definitely going to give this dough a try!

  7. Jen March 24, 2011 at 7:33 pm #

    I’m seeing socca crust recipes everywhere! I guess that means I should give it a whirl for myself. I’m Jen, by the way. I found your blog on Choosing Raw. Gena mentioned both of us in her list of new bloggers. I’ll be following you from now on! I love your blog from what I’ve read so far!

    • Katie @ Nourishing Flourishing March 24, 2011 at 9:53 pm #

      Thank you so much, Jen! Just visited your blog today, too. :) Yes, try it out — there’s a reason everyone’s jumping on the socca bandwagon! It’s wonderfully easy and delicious!

  8. Nichole March 24, 2011 at 8:19 pm #

    Hi, This maybe silly question, but did you choose to go gluten-free? Does it help you feel better, or do you miss wheat? Also, are you vegetarian?

    • Katie @ Nourishing Flourishing March 24, 2011 at 10:41 pm #

      Hi Nichole! Thanks for the questions — they aren’t in the slightest bit silly. Hopefully I can do a post soon on how I arrived at my present eating habits, but I will give you a short answer to a rather complex inquiry :) If you’d like more information soon, please do email me, as I’d love to talk about it in more detail if you have questions, etc.

      In a sense, I did “choose” to go gluten-free. In my case, after much research, experimentation, testing, and discussion with my doctors, I chose to eliminate gluten from my diet. It didn’t feel like much of choice, however, if you consider how terrible I felt and the health issues I was dealing with as a result. Knowledgeable doctors explained that if I had the symptoms, the family genetics (lots of automimmune diseases), and felt better when I wasn’t eating gluten, there was no need at this point to do a very invasive test to “officially” determine it. (There were some other motivating factors for not pursuing any official statement that I am celiac, which perhaps I can talk about more later…)

      I do not miss wheat, because I have a permanent association of feeling awful when I eat it. I still appreciate the smell of baking bread and such, but honestly I don’t miss it. At first it was hard, but now I’ve found so many wonderful, healthy substitutes that I don’t care at all. It’s actually quite liberating! I cannot convey in words how much better I feel, and how much my autoimmune problems have lessened, due to eliminating gluten from my diet. It is by far one of the best decisions I have made in my life. But it does take commitment ;)

      As far as being vegetarian goes…my short answer is this: at present, I am vegetarian. I am very hesitant to put a label on this for many reasons… Let’s say that after only eating meat perhaps once a month (or three) for the past year or so, I am experimenting with leaving it behind for the long-term. I’ll keep you posted.

      Thanks again for your comment!

      • Nichole March 25, 2011 at 3:29 pm #

        That’s awesome that you have healed yourself! I’m dealing with a weird allergy to eggs and avocados which had never been a problem before. The more I research is it is probably a gallbladder issue. I found a little research on wheat tolerance, but the doctor thinks it is gallbladder. I don’t eat pork or red meat, and only eat the other for convience, such as when I cook it for my husband and kids. Organic meat is so expensive, and not readily available in Idaho, but I do believe it’s important, especially chicken and turkey. My next project is raising my own organically. We already have egg layers, which is awesome for the family, even though I can’t eat them:).

  9. Kate (What Kate is Cooking) March 24, 2011 at 11:29 pm #

    I love socca! I tried it with feta, cranberries and onions- my favorite pizza toppings :)

  10. Sarah March 25, 2011 at 7:13 am #

    I made this last night and it was a hit! so glad I made sure there was a piece left over for my lunch today :) this is going to be my go-to pizza crust from now on because it is so easy. I used fresh basil and oregano in mine. Thanks for the recipe!

    • Katie @ Nourishing Flourishing March 25, 2011 at 9:09 am #

      Yay!!! So glad to hear it Sarah — thank you for letting me know how it went! It really is insane how easy it is. I am salivating that you used fresh herbs…so, so, so jealous! ;)

  11. Emilia @ Namaste Gurl March 25, 2011 at 11:23 am #

    I make socca pizza ALL the time- the best and the way to go. You can have pizza ready in a matter of minutes :-) My favorite combo is pesto, arugula, nutritional yeast, sun dried tomatoes, basil, and lots of veggies :)

    • Katie @ Nourishing Flourishing March 25, 2011 at 11:25 am #

      Yes! It rocks. We wanted to make a pesto one last night so bad, but had no fresh basil — alas! :) Your combo sounds crazy delightful. My mouth is watering…

  12. Teri Walker March 26, 2011 at 12:40 pm #

    I’m thrilled to have stumbled across your site this morning! I’m grudgingly at home while my kiddos, their aunt and grandma are on an awesome road trip because, once again, I didn’t feel good and missed out. Boo! I’m about to embark on gluten-, yeast-, and dairy-free (inherent is sugar-free) with our family of 6 because of raging intestinal issues, overall candida-overgrowth, inflammatory yuck. We have so much of autoimmune disease in our family, my 13-yr-old son has kidney disease and is taking 11 pills a day and the meds he’s on are so toxic we have to test his bone marrow health monthly to ensure the immunesuppressant drugs aren’t causing it to fail. On top of praying his kidney disease doesn’t progress – praying because at this point there’s no cure or effective treatment. Our girls have asthma, and my sweet 10-yr-old just had a colonoscopy/endoscopy to try to identify her tummy issues. That’s awful invasive for a little girl. Like so many others with this inflammation ick, you’d never guess by looking at us that our “healthy” family is collectively falling apart at the seams. I want to feel vital, pain-free and strong again, and everything I’m reading about clean, allergy-free eating is resonating, so I feel good taking our family down this path. Our kiddos are adventurous eaters (thank you, Food Channel!) so I know they’ll love the fresh, savory food we’ll be enjoying. I can’t wait to get past feeling so bad, because it’s held me back from embarking on this new nutritional approach that I know will heal us. Just feeling too puny to get in the kitchen. Talk about your Catch 22! ;) We’re still heavy carbs and meat around here out of habit – I’m ready to change that up. Now, if my shins and knees would quit aching so I just feel able to get up and do it! I think I’ll have to work through the pain for a little while to be able to get started and gain some relief. Truly, I didn’t mean to hijack your comments section. Present rant excluded, we’re not complainers, we’re happy, enthusiastic people who would sure love to feel better consistently. For some reason, just seeing that little pizza recipe amped up my hope again that there are flavorful, adventurous, simple recipes that will make this journey delightful. And, reading of others who have healed through nutrition is so, so hopeful. We won’t be relegated to rice cake limbo and we’ll feel better. :) I look forward to exploring your site for other recipes. And to grinding some of the garbanzo beans I just ordered for pizza crust. Who knew? Cheers! Teri

    • Katie @ Nourishing Flourishing March 26, 2011 at 12:58 pm #

      Thanks for your comment, Teri!

      I relate to much of what you said; I know what it’s like to have many health issues in a family, and watched my parents devote all their energies and resources to helping to a very sick child. It is stressful, and hard, to put it simply (especially as the parent trying to hold things together). I am so sorry for your challenges! It sounds like you are doing a great job of grabbing your situation by the horns, and being proactive about your health choices. Keep researching, hoping, praying, and striving for health; I am sure there is progress up ahead! Don’t hesitate to email me if you ever want to discuss this more — especially the inflammation side of things. I think diet is key to dealing with that.

      I know what it’s like to feel defeated; hang in there, and let me know if there’s anything you’d like to see on the blog that could be helpful or encouraging along the way. I hope the socca crust will spice things up :)

      Much love to you and yours during a difficult time! < 3

  13. Pure2raw twins March 26, 2011 at 6:01 pm #

    Socca pizza looks amazing!!! Thank you for the shout out :)

  14. tanya March 28, 2011 at 4:53 pm #

    Hi I just found your blog.It’s fabulous!!! I added you to my blog roll.This pizza crust looks fantastic,I am putting chickpea flour on my grocery list right now.Now i can go back to reading your blog.Great job!!!!!!!!!!

  15. Natalie @ Will Jog For Food March 29, 2011 at 2:52 pm #

    Thanks Katie! This sounds SO good :) Healthy, delish pizza is a win-win for me!!

  16. Marie May 3, 2011 at 4:45 pm #

    Katie we tried this last week– delicious! I really need to make them again. (haven’t blogged about it yet but will soon!)

  17. Robin May 20, 2011 at 6:32 pm #

    Wonderful job! I’ve been craving pizza but trying to limit wheat. My first attempt at making the crust failed because I didn’t add enough water. Looked like I was doing a bad job of making a felafel. Second time around I put in more water (cause you said yours was the consistency of pancake batter). MUCH better. Added tomato sauce, goat cheese, onions, tomato chunks and peppers. Turned out great. Thanks for the idea!

    • Katie @ Nourishing Flourishing May 27, 2011 at 1:09 pm #

      Thanks Robin! Sorry it took some experimentation, but I’m delighted to hear it turned out well the second go-round :) I love how quick and easy it is!

      • Tamar December 31, 2011 at 8:10 pm #

        Katie,

        I just made three socca pizzas with your recipe. Thanks so much, they were a delicious NYE dinner! Happy New Year!

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