Socca Pizza
Ingredients
Socca Base
- 1 cup chickpea garbanzo bean flour - I used Bob's Red Mill Garbanzo Fava Flour
- 1 cup cold filtered water
- 1 tsp minced garlic
- ½ tsp sea salt
- 2 tbsp coconut oil for greasing
Toppings
- Tomato paste
- Dried Italian herbs oregano, basil, thyme, rosemary, etc
- Mushrooms
- Red onion
- Capsicum/bell pepper
- Sundried tomatoes
- Kalamata olives
- Vegan Cheese Vegusto, etc - optional
To Serve
- Fresh basil leaves chopped
Instructions
- Pre-heat oven to 180C/350F (or slightly higher if your oven is not fan-forced).
- In a large mixing bowl, whisk together garbanzo bean flour and water until there are no lumps remaining. Stir in garlic and sea salt. Allow to rest for about 10 minutes to thicken slightly.
- Grease 4 small, shallow dishes/tins with coconut oil.
- Pour mixture into dishes and bake for about 25 minutes or until golden brown.
- Remove dishes from oven, top with your favourite toppings and vegan cheese (optional) and return to the oven for another 10 minutes or so.
- Remove dishes from oven and allow to sit for a few minutes before removing pizzas from the dishes.
- Top pizzas with fresh basil leaves and enjoy!