This delicious gluten-free, dairy-free pizza crust is chewy and slightly crispy on the edges, but soft in the center. It reminds me of a good New York style crust. No more complicated recipes, complete with yeast and rise times and multiple gluten-free flours. Read more
I’ve been making socca, a type of chickpea flatbread, to go with my ratatouille for years, but I never thought to use it as a pizza crust until I had it for dinner while traveling in New York.
I came home and started playing with my socca recipe until I had the perfect crust. My husband is the pizza fan in our house, and he says this is one of the best crusts he’s ever had. To make socca pizzas, you’ll need a hot oven and a cast iron skillet. My skillet is 12 inches, but you can most certainly make the socca in a smaller pan. (My friend and recipe tester Cara, from Cara’s Cravings gave me a heads-up about pan size: A 9-inch pan has about half the surface area of a 12-inch pan, so if you use a smaller skillet, cut the batter recipe in half and adjust the cooking time accordingly.)
I also use a pizza stone to fnish the crust on—this makes it much crispier. If you have one, great. If not, this will still be a delicious dish. Socca can be topped with almost anything.
To make a socca pizza, first make your batter, then your socca pizza of choice. In this recipe, using pesto as the sauce is not only delicious, it makes the dish so quick and simple. I like to cut this pizza into small wedges and serve it as an appetizer at parties. egg-free.
1 cup garbanzo bean flour
1½ cups cold water
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
1 tablespoon unsalted butter
2 to 3 tablespoons pesto or as needed
2 ounces fresh mozzarella, sliced
1 medium tomato, sliced
4 slices prosciutto, very thinly sliced
To make the batter, combine the garbanzo bean flour, water, olive oil, and salt in a blender and blend on medium speed for 20 to 30 seconds until thoroughly combined and smooth. Put the batter into the refrigerator until ready to use.
Rub a 12-inch cast iron skillet with a thin layer of oil. Place the pan in the oven and preheat the oven to 475°F. If you’re using a pizza stone, place it on the rack below the skillet.
When the oven is preheated, carefully add the butter to the cast iron pan while it’s still in the oven. Once the butter has melted, carefully remove the cast iron skillet from the oven. Pour the batter into the pan. It should sizzle.
Bake for 15 to 20 minutes, until the top of the socca has started to lightly brown in places.
Spread a thin layer of pesto on the baked pizza crust. Top with the mozzarella, sliced tomatoes, and prosciutto.
Return the pizza to the 475°F oven for 10 to 15 minutes, until the cheese is melted and the crust is slightly brown around the edges.
If you’re using a pizza stone, carefully remove the cast iron pan from the oven, transfer the socca to the stone, add your pizza toppings, and place the pizza back in the oven for 10 to 15 minutes, until the cheese is melted and the toppings are cooked through.
Let the pizza rest for 5 minutes before slicing and serving.