Crispy Socca with Sun-Dried Tomatoes

Crispy Socca with Sun-Dried Tomatoes

Socca is a type of Italian pancake made from chickpea flour, that varies in consistency and thickness. It’s a bit on the fluffy side, but 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. Our Crispy Caprese Socca Pizza experiment was so successful, we decided to try this Crispy Socca with Sun-Dried Tomatoes variation. Another grain-free winner.

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Crispy Socca with Sun-Dried Tomatoes

Crispy Socca with Sun-Dried Tomatoes

A crispy almond and chickpea flour socca crust topped with red bell pepper, red onions, mozzarella, and sun-dried tomatoes.

  • Total Time: 30 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
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • Generous pinch ground black pepper

For the Toppings

  • 810 very thin slices red bell pepper
  • Very thinly sliced red onion or shallots, to taste
  • 24 tbsp chopped sun-dried tomatoes, to taste
  • 46 cherry tomatoes, sliced
  • 1/4 cup fresh mozzarella pearls, packed then diced after measuring
  • Pinch salt and ground black pepper, if desired


  1. Place oven rack at center position and preheat oven to 400 degrees F.  
  2. 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. 
  3. Divide prepared dough into two equal parts and roll into balls. Wrap tightly in plastic and rest at room temperature 10-15 minutes. 
  4. 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. 
  5. Bake for 10-12 minutes then remove and set oven to low broil. Top the socca rounds with onions, peppers, 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. 
  6. Remove as soon as cheese melts, top with sun-dried tomatoes, sprinkle with salt and pepper (if desired), cut each round into four pieces, and enjoy. 
  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 15
  • Category: Pizza, dinner, entree
  • Method: Baking
  • Cuisine: Italian

Keywords: sun-dried tomatoes, mozzarella, socca, socca crust, socca pizza, easy dinner, weeknight meals, grain-free, gluten-free, healthy meals, pizza


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