I went out with friends to a gluten-free cafe in LA one afternoon, and tried this amazing flat-bread type thing made from chickpea/garbanzo flour, called Socca. It was really delicious, and I could pick it up without it crumbling too! So, I got to thinking how yummy would this be if I added veggies & cheese and turned it into a pizza? And it was, it really really was! So here it is, my gluten free, vegan, 'non-crumbling' pizza.... enjoy foodies! :)
For the Socca batter:
- 1 cup garbanzo bean flour (basically super-food processed chickpeas)
- 1 1/4 cup water
- 1 teaspoon sea salt
- sprinkling fresh ground black pepper
- 1 teaspoon garlic fresh crushed or powder
- 1 tablespoon extra virgin olive oil
- drizzle of extra virgin olive or coconut oil for the pan
- 3 tablespoons organic tomato paste/salsa/sauce or pesto, whatever you fancy & have in really. I used the paste (make sure it's gluten free & vegan)
- Handful spinach leaves
- 2 tablespoons vegan mozerella shreds (optional)
- 1/2 avocado sliced.
- Whatever other pizza toppings you like or have in (some of my favourites are red onion, olives, eggplant, mushrooms)
- Preheat oven to 425 degrees. Place the skillet in it to warm up.
- Add the oil for cooking. While the oil is heating mix the socca batter in a large bowl or jug. Try and whisk any lumps out.
- Make sure the heated oil is covering the whole skillet, and pour in the batter. Bake for 25-30 minutes until it turns golden brown.
- Take the socca out of the oven, using a plate, carefully flip the pizza crust. Put it back in the skillet and bake again for about 5 mins.
- Spread the pizza base with the tomato paste. Top with the sliced avocado and what ever other veggies you fancy.
- Lightly sprinkle the vegan mozerella shreds around, and broil until the cheese just starts to melt.
- Place the spinach leaves on the top & broil for 1 minute.
- Let cool slightly, slice into pizza wedges & serve! Or, alternatively, if you're like me eat the left overs cold the next day.