Crispy Caprese Socca Pizza

Crispy Caprese Socca Pizza

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

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



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

  • 68 cherry tomatoes, sliced
  • 1/4 cup fresh mozzarella pearls, packed 
  • 23 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


  1. Place oven rack at center position and preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside. 
  2. 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. 
  3. 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. 
  4. Divide prepared dough into two equal parts and roll into balls. Wrap tightly in plastic and rest at room temperature 10-15 minutes. 
  5. 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. 
  6. 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. 
  7. Remove as soon as cheese melts, top with sliced basil and balsamic reduction (if using), cut each round into four pieces, and serve. 
  • Author: Fresh. Out.
  • 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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