Socca Pizza with Hemp and Pumpkin Seed Kale Pesto (gluten-free & vegan)
Serves: 2 servings
  1. In a medium bowl whisk chickpea flour, water, olive oil and sea salt and set aside. Leave to stand for 30 minutes.
  2. Make ½ the quantity of Tuscan Kale, Hemp and Pumpkin Seed Pesto.
  3. Soak sundried tomatoes in some hot water for about 20 minutes if using dry ones.
  4. Brush about 10" iron cast skillet with little olive oil and bring to a medium heat. Once hot pour all of the batter on top and swirl around to spread out evenly. Cook for about 5 minutes until it looks cooked on top and golden at the bottom and you can easily flip it over. Flip over and cook until golden and slightly browned on both sides.
  5. Spread pesto over the top, top with sliced sundried tomatoes, rocket leaves and olives.
  6. Serve and enjoy!
Recipe by Nirvana Cakery at