Recipe testing can be stressful, expensive and very frustrating but when something comes together (be it the first time or the 50th time) there is no better feeling!
This was one of those rare occasions where it just worked on the first try and has worked perfectly twice since. I think that means I can declare this recipe “foolproof”?
I think I will also declare it my new favourite dinner because it really is so delicious, so easy to make and healthy too!
Taste-wise, this really hits the pizza spot. Texture-wise, it’s very close but isn’t quite a replacement for a wheat or gluten-free flour based pizza.
It’s a much softer dough. Still, it’s in no way less delicious! If you’re on a vegan & grain-free diet, this will definitely cure your pizza cravings :-)
The base of the pizza is a socca or “farinata” flatbread, made from chickpea flour.
As you can probably guess from the name, it originates from Italy and is made very simply by mixing chickpea / garzbonzo bean flour with water and a bit of olive oil, adding to a pan and baking at a high heat.
You can find chickpea flour at the supermarket in the world food aisle or in Asian markets, health food shops or online.
This socca pizza is:
- Vegetarian & vegan
- Dairy-free
- Gluten-free & grain-free
- High in plant-based protein
- Healthy
📖 Recipe
Healthy Pizza (Vegan + Gluten-free)
The most delicious and healthy grain-free pizza you will ever make! Made with a "socca" base (chickpea flour) and cashew-based cheese sauce.
Ingredients
- 2 tbsp mild olive oil or rapeseed oil
- 90 g / 1 cup chickpea flour
- 240 ml / 1 cup water
- ½ tsp garlic powder
- 1 tsp mixed dried italian seasoning, basil, oregano etc.
- Salt and pepper, to taste
Super easy pizza sauce
- 120 g / ½ cup tomato passata
- 2 tbsp tomato puree
- ½ red onion
- 3 garlic cloves
- 1 tbsp dried Italian seasoning mix
Toppings
- Cashew cheese sauce
- Fresh chopped basil
- Chopped veggies of choice (I used red onion and pepper)
Instructions
- Preheat the oven to 230C / 450F and brush a 35x20cm / quarter sheet baking tray with one tablespoon of the oil. Alternatively, you can use a large, round pizza tray.
- Meanwhile, in a medium bowl, mix together the remaining one tablespoon of oil, chickpea flour and seasonings. Slowly add the water and whisk until completely smooth.
- Pour the batter onto the baking tray and carefully tilt to make sure the tray is evenly coated. Cook for 10 minutes until golden and slightly crisp around the edges. Remove from the oven but keep the oven hot.
- Meanwhile, make the pizza sauce by simply blending the ingredients in a blender until smooth. Spread on top of the pizza base.
- Drizzle dollops of the cashew cheese over the sauce and scatter some chopped vegetables on top. Bake again for a further 5-10 minutes. If you prefer you can drizzle the cheese on after the pizza has baked, for a more creamy cheese.
- Cut into 6 slices and enjoy!
Nutrition Information
Yield 2 Serving Size ½ pizzaAmount Per Serving Calories 364Carbohydrates 35.3gFiber 6.6gProtein 12.6g
Heidi says
So you know that using olive oil are such a high heat makes it toxic ???
Aimee says
I’ve just made a note to specify mild olive oil, which can be used for high temperatures. You can also use other vegetables oils, such as rapeseed, if you prefer.
Jana says
I love it when I find a recipe that feels like it was created for me :) “I wonder if there’s a healthy, easy way to use chickpea flour in my toaster oven? Something like pizza would be awesome… Hmm…” My favorite plant-based recipes show-case the flavors and unique properties of simple, wholesome ingredients, and don’t draw attention to missing ingredients with inferior replacements. That’s why I especially love this socca recipe. The first time I tried out this recipe I was expecting a crispier crust, like you get with most gf pizza crusts. Instead the chickpea crust had a unique texture and flovor that let me enjoy my first encounter with socca, and not another imitation pizza crust. The crust is soft, dense, savory, and very satisfying — it pairs perfectly with a thick tomato sauce, pretty much any veggies, a light drizzle of tahini, and a sprinkle of hemp seeds or nutritional yeast. The suggested cashew cheese sounds amazing as well, yet I feel like socca can stand alone without cheese, unlike pizza. Anyway, thank you sharing this recipe and introducing socca to my life :)
Carol Martino says
My husband has an intolerance to both MSG and nutritional yeast, any substitutes?