Out of all the gluten-free pizza crust recipes I’ve tried to make (and that’s A LOT!) this one is truly my favorite! It checks all the right boxes: delicious, super nutritious, foolproof (you really can’t mess this up, honest!), and takes literally minutes to make.
Socca, or farinata, is essentially an unleavened thin flatbread – almost crepe-like – made from chickpea flour. Unlike other typical pizza crusts, socca is lower in carbs, high in plant-based protein, a great source of fiber, and suitable for gluten-free, grain-free, and vegetarian diets.
I use the recipe from the Wallflower Kitchen website, but them personalize my pizza with my own favorite toppings like chopped artichokes, fresh mozzarella, kalamata olives, mushrooms, arugula, proscuitto, grilled eggplant, and roasted local peppers.
Socca Pizza Crust
Ingredients
- 1 cup Chickpea (garbanzo bean) flour
- 1 tablespoon olive oil extra virgin
- 1 cup water
- 1/2 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 450 degrees F. Place a layer of parchment paper on a baking sheet and set aside.
- In a medium bowl, mix together the chickpea flour, garlic powder, Italian seasoning, olive oil and salt.
- Pour in water and stir with a whisk to combine. Dough will be the consistency of a thin batter.
- Pour the batter onto the parchment-lined baking sheet and use a spatula (or tilt) to make sure tray is evenly coated. (The dough will rise a bit in the oven, so it's okay if it seems almost paper thin).
- Bake for 12 minutes or until lightly golden brown. While crust is baking, prepare your pizza toppings.
- Once out of the oven, spread pizza sauce and add your toppings as desired.
- Put pizza back into the oven for another 7-8 minutes.
Notes
