Socca Pizza (Gluten Free)

Socca pizza is a delicious and wholesome gluten-free alternative to traditional pizza. I love how the chickpea flour crust is naturally high in protein and fiber, while still being thin, crisp, and satisfying. It’s the perfect base for piling on my favorite toppings, whether I keep it light with veggies or make it heartier with some added protein.

Why You’ll Love This Recipe

I like this recipe because it’s so versatile and easy to customize. The socca crust is simple to make with just chickpea flour, water, and oil, yet it bakes into a golden, flavorful base that holds toppings beautifully. I also enjoy how healthy it feels compared to regular pizza crust it’s gluten-free, naturally vegan, and packed with nutrients. Plus, I can get creative with toppings depending on what I have in my fridge.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Socca Crust:
1 ¼ cup chickpea flour (150 grams)
3 Tablespoons olive oil or avocado oil, divided
1 ¼ cup warm water
¼ teaspoon kosher salt
¼ teaspoon pepper
Optional: ¼ teaspoon garlic powder
Optional: 1 teaspoon dried herbs

Topping Options:
Pizza sauce, tomato sauce or nomato sauce
Fresh cut/sliced veggies (such as zucchini, mushrooms, bell pepper, etc.)
Non dairy shredded cheese or cheese of choice
Fresh basil to garnish

Optional Protein Choices:
Uncured turkey pepperoni
Cooked, diced or shredded chicken
Cooked, crumbled BBQ tempeh

Directions

1. I start by whisking together chickpea flour, warm water, 2 tablespoons of oil, salt, pepper, and any optional seasonings until smooth. I let the batter rest for at least 20–30 minutes to thicken slightly.
2. While the batter rests, I preheat the oven to 450°F (230°C) and place a large oven-safe skillet or baking pan inside to heat up.
3. Once the pan is hot, I swirl in the remaining tablespoon of oil, then pour in the batter, spreading it evenly. I bake the crust for 12–15 minutes until it’s golden and set.
4. I remove the crust from the oven, spread pizza sauce on top, then layer on my favorite toppings like veggies, cheese, and protein if using.
5. I return the pizza to the oven and bake for another 8–10 minutes, until the cheese is melted and bubbly.
6. I finish with fresh basil before slicing and serving.

Servings and Timing

This recipe makes about 2–3 servings. It usually takes me 10 minutes to prepare the batter, 30 minutes of resting time, and 20–25 minutes of baking and topping time, for a total of about 1 hour.

Variations

Sometimes I make a Mediterranean version with olives, artichokes, and feta cheese. Other times I go classic with just tomato sauce, mozzarella, and basil. For more spice, I add chili flakes or jalapeños. I also like using BBQ sauce as a base instead of tomato sauce for a smoky twist.

Storage/Reheating

I store leftover slices in an airtight container in the fridge for up to 3 days. To reheat, I place them in a skillet or oven at 350°F until warmed through to keep the crust crispy. I avoid the microwave since it makes the crust soggy.

FAQs

Do I need to let the socca batter rest?

Yes, I always let it rest because it helps the flour absorb water and makes the crust cook more evenly.

Can I make the crust ahead of time?

Yes, I sometimes bake the socca crust in advance and store it in the fridge, then add toppings and bake again when I’m ready to eat.

Is socca pizza vegan?

Yes, the crust itself is vegan. I just use dairy-free cheese or leave it off to keep the whole pizza vegan.

Can I cook the socca crust on the stovetop instead of the oven?

Yes, I make it like a thick pancake in a skillet, then flip it before adding toppings.

What other flours can I use instead of chickpea flour?

This recipe really works best with chickpea flour, but in a pinch, I’ve tried a mix of oat flour and almond flour.

How do I keep the crust crispy?

I always preheat my pan and make sure not to overload the pizza with too many wet toppings.

Can I freeze socca crust?

Yes, I bake the crust, let it cool completely, then wrap it tightly before freezing. When I’m ready, I thaw and bake with toppings.

What’s the difference between socca and farinata?

They’re very similar—socca is the French version and farinata is the Italian version, both made from chickpea flour.

Can I make mini socca pizzas?

Yes, I just divide the batter into smaller portions and bake them in small pans or a muffin-top pan.

How do I know when the crust is done?

I look for golden edges and a firm center that lifts easily from the pan.

Conclusion

I love how socca pizza transforms simple chickpea flour into a delicious gluten-free crust that I can top with endless flavor combinations. It’s light yet satisfying, customizable, and easy to make at home. Whenever I’m craving pizza but want something more nourishing, this recipe is my go-to.

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