When I first discovered chickpea flour I couldn’t get enough of it! I used it at EVERY given opportunity for pancakes, socca and even cornbread. The flavour is incredible, quite unique and I’d imagine for some it could possibly be one of the “love or loath” food ingredients…
Buckwheat, oat, coconut and almond have kind of taken over lately…but chickpea is back with a bang (the chickpea socca taco made me fall in love with it all over again!)
I haven’t made socca in forever and with a longing like no other I whipped up a round, thick and dense enough for two….
I had a vision…a barbecue pizza vision complete with barbecue sauce, pineapple slices, slow roasted tomatoes, roasted red peppers…
And of course cashew cream…
A little fresh coriander for good fragrant fresh measure!
The combination was awesome! (new favourite word right there!) The socca base was sturdy, dense, slightly chewy, crispy round the edges and incredibly filling.
Usually I opt for one mighty pizza all to myself but this 9 inch ish size pizza did me for two days.
Half for dinner paired of course with roasted veggies on the side and the second for lunch the next day with a fresh crisp salad. I opted for placing the partially cooked toppings on top of the base and devouring it cold.
You could of course heat the whole lot through in the oven though I’d probably leave the cashew cream off until before serving – not necessity, just my preference!
It’s a gluten free flavourful based, with a distinct texture…no kneading, no rising, a simple whisk, pour and bake. Fool proof in every sense of the word…definitely to be repeated, perhaps for breakfast!
It totally withstood the lifting, eating with a single hand test too!
Many times over
What’s your favourite no hassle gluten free pizza base?
Barbecue Socca Pizza
Prep Time: 5 minutes
Cook Time: 25 minutes
Keywords: bake snack bread gluten-free chickpea flour
Ingredients (Serves 1)
- 1 1/4 cup (150g) chickpea flour
- 1 1/4 cup (310ml) water
- 2 tbsp applesauce
- 1/4 tsp sea or rock salt
- 1/4 tsp black pepper
Preheat oven to 375F (190C).
Whisk together socca ingredients. Pour in to a greased 8 inch skillet or line loose bottom cake tin – I used a tin!
Bake in the oven for 35- 40 minutes, until pulling away from the sides and browned on top.
Prepare your toppings while the base cooks- I had mine all cooked and ready to go!
Once the base is cooked layer on toppings, sauce, pineapple, veggies, tempeh bacon…
Drizzle with cashew cream and garnish with coriander.
Alternatively before the cashew cream and coriander return to the oven for 5-7 minutes to heat through. Keep any leftovers in the fridge for tomorrows lunch!