Socca is a type of Italian pancake made from chickpea flour, that varies in consistency and thickness. More like a flatbread than a breakfast style pancake, socca can be dense or fluffy, depending on preparation.
For savory ingredients, we prefer the heartier crunch of a more substantial crust, so we added almond flour and tweaked the standard socca recipe to fit the bill. We arrived at this Crispy Caprese Socca Pizza, a protein rich meal that satisfies for hours without weighing you down.
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Crispy Caprese Socca Pizza
A crispy almond and chickpea flour socca crust topped with tomatoes, mozzarella, and fresh basil.
- Total Time: 50 minutes
- Yield: 2 pizzas 1x
Ingredients
Scale
For the Socca
- 1 cup chickpea/garbanzo bean flour, packed (we used Bob’s Red Mill, which is readily available at most grocers)
- 1/2 cup Anthony’s Blanched Almond Flour, packed
- 1/3 cup room temperature water
- 1 tbsp plus 1-2 tsp extra-virgin olive oil
- 1 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/4 tsp salt
- Generous pinch ground black pepper
For the Toppings
- 6–8 cherry tomatoes, sliced
- 1/4 cup fresh mozzarella pearls, packed
- 2–3 large fresh basil leaves, thinly sliced
- 1 tsp extra-virgin olive oil
- Generous pinch ground black pepper
- Pinch salt
- Optional: 1-2 tbsp sugar-free balsamic reduction
Instructions
- Place oven rack at center position and preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- Slice tomatoes and add to a large bowl, then drizzle with oil, sprinkle with salt and pepper, and toss gently to coat. Transfer to prepared baking sheet in a single layer and roast 10-15 minutes.
- While the tomatoes are roasting, add all dry socca ingredients to a large bowl and whisk to combine. Add water and a tablespoon of the olive oil and mix with a rubber spatula. The mixture will be very crumbly until the liquid soaks into the flour. Keep working the dough until it comes together. it will be firm and heavy.
- Divide prepared dough into two equal parts and roll into balls. Wrap tightly in plastic and rest at room temperature 10-15 minutes.
- Place rested dough between two pieces of parchment paper and roll or press to form 7-inch rounds. We used our tortilla press to save time. The dough will be between 1/8-1/4″ thick and is very delicate. Carefully transfer rounds on their existing parchment to a large baking sheet (trim parchment if necessary, once on the baking sheet). Brush with remaining 1-2 teaspoons olive oil.
- Bake for 10-12 minutes then remove and set oven to low broil. Top the socca rounds with tomatoes and cheese and place under the broiler for 1-2 minutes, watching constantly to avoid burning the dough. Alternately, bump oven temperature up to 450 and return topped rounds to oven for another 1-2 minutes. Again, keep a close eye on the dough.
- Remove as soon as cheese melts, top with sliced basil and balsamic reduction (if using), cut each round into four pieces, and serve.
- Prep Time: 20
- Cook Time: 30
- Category: Main dishes, pizza
- Method: Baking
- Cuisine: Italian
Keywords: tomatoes, basil, mozzarella, socca, socca crust, socca pizza, easy dinner, weeknight meals, grain-free, gluten-free, healthy meals.
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