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
- 8–10 very thin slices red bell pepper
- Very thinly sliced red onion or shallots, to taste
- 2–4 tbsp chopped sun-dried tomatoes, to taste
- 4–6 cherry tomatoes, sliced
- 1/4 cup fresh mozzarella pearls, packed then diced after measuring
- Pinch salt and ground black pepper, if desired
- Place oven rack at center position and preheat oven to 400 degrees F.
- 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 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.
- 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.
- 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