Socca Pizza
Ingredients
- 1 cup chickpea flour
- 1/2 heaped tsp sea salt
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1 tsp nutritional yeast
- 1 cup warm water
- 1 Tbsp olive oil
- 1 Tbsp fresh oregano or sub dried // optional
Instructions
- In a medium mixing bowl, add chickpea flour, sea salt, baking powder, garlic powder, and nutritional yeast and whisk to combine.
- Then pour warm water into dry ingredients and whisk until smooth (add the water slowly, and if it starts to look too runny – it should be a thin but not a watery crepe-like consistency – refrain from adding all the water). Cover and let rest for 30 minutes.
- Heat a large (12-inch) oven-safe cast-iron or metal skillet over low-medium heat (if using a smaller skillet, this will make two small pizzas instead of one large pizza).
- If using a non-stick pan or a cast-iron that’s seasoned, it shouldn’t need more oil. But if your pan tends to stick, add a little oil – it won’t hurt.
- Add the chickpea batter into the greased, hot skillet and move the pan around to allow batter to flatten like a large pancake, leaving a little room on the very edges of the pan to allow room for a spatula to slide under.
- Carefully transfer skillet to the oven and bake 10-15 minutes or until bubbles have formed, the edges have browned, and the top is slightly golden brown.
- Remove from oven after baking, gently loosen with a spatula
Notes
By Anjalina Chugani
