I’ve been offline for the last few days enjoying some fantastic time with my family and friends on a small island in Algarve and now back in the North and the “internet zone” in time to post this Socca Pizza with Hemp and Pumpkin Seed Kale Pesto.
I’ve been eyeing socca pizza on Pinterest for a while now and decided to try my own version. I topped mine with Tuscan Kale, Hemp and Pumpkin Seed Pesto that I really love, some sundried tomatoes, fresh rocket leaves and kalamata olives. It’s simple and so tasty. Just looking at these pictures I wish I could have a slice!
If you’re new like me to socca pizza, the batter is a simple mix of chickpea flour, water, olive oil and salt. You can make it very quickly and add any of your favourite toppings. After whisking the batter leave it to stand for at least 30 minutes for the mix to thicken to a single cream consistency or it can be left refrigerated overnight.
You can cook the pizza in the oven or on the stove. I’ve made mine on the stove using a cast iron pan, I found that way quicker and with less fuss. Just cook the pizza until slightly browned and easy to flip over. Top with anything you fancy. Enjoy:)
Socca Pizza with Hemp and Pumpkin Seed Kale Pesto (gluten-free & vegan)
Ingredients
Socca pizza:
- 120g chickpea flour (1 cup)
- 240ml water (1 cup)
- 1tbsp olive oil
- sea salt
Topping:
- 1/2 quantity Tuscan Kale, Hemp and Pumpkin Seed Pesto
- 4 sundried tomatoes, soaked and sliced
- handful fresh rocket (arugula)
- few kalamata olives
Instructions
- In a medium bowl whisk chickpea flour, water, olive oil and sea salt and set aside. Leave to stand for 30 minutes.
- Make 1/2 the quantity of Tuscan Kale, Hemp and Pumpkin Seed Pesto.
- Soak sundried tomatoes in some hot water for about 20 minutes if using dry ones.
- 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.
- Spread pesto over the top, top with sliced sundried tomatoes, rocket leaves and olives.
- Serve and enjoy!
I love socca pizza! It just makes the best hearty crust!
Hi Rebecca, I’m so glad I’ve finally tried making one, I love it!!!
Loving the toppings on this pizza!
Thank you so much Marla! I’m so pleased with them, work so beautifully.
Socca pizza is sooo good! It’s been far too long since I’ve made one – you’ve inspired me to put one on my meal plan for next week! xx
Hi Sasha, yes, it is! I’ve been making it regularly since making this recipe. It’s so quick and easy, perfect for quick dinners. x
Could you perhaps use this dough to make a calzone? Could line the calzone with the pesto .. then stuff with some combination of veggies .. such as broccoli, bell peppers, chard, broccolini, grated carrots, celeric root. etc. Prob lightly saute veggies before using in stuffing? Maybe mix in some Kite Hill Almond Cream Cheese. Opinion?
Hi Chris, I’m not sure if this would work, because it doesn’t have a dough texture. It’s fairly runny when you pour it onto the pan. But you could try making it into a dough and see how it turns out, I might try that too. I buy an amazing vegan gluten-free calzone type filled pastry on Saturdays at my local Farmer’s market and he’s using a mix of chickpea and fava flours with a mix of coconut and rapeseed oil to make his pastry which is so good. Something I mean to try for ages and never get to it. I find gluten-free vegan roll out pastry so tricky!
Thanks Hanna for your feedback. I’ve been GF for a while but have since found out the food allergies go far beyond a gluten issue. For oils, I am limited to EVOO, sesame, and pumpkin seed oil. Or use the fat cap from the Bone Broth. I am going to try to make this Socca “bread” this weekend. Not sure yet how I will top it but I’ll experiment. Trying to get a handle on all of this.
Hi Chris, it’s lots of trial and error, but it does make it fun. I’ve started with this diet 5 years ago now, because of health issue too, but was taking my time to make the change. It’s so much to learn. Hope the socca goes well :)