Socca Pizza with Roasted Veggies

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This Socca Pizza is one of my favorite ways to serve socca. The gluten-free flatbread crust is topped with a creamy white bean spread and colorful roasted veggies, for an easy & healthy meal.

socca pizza topped with roasted veggies

What is Socca?

Socca is a simple gluten-free flatbread that originates from Nice, the fifth largest city in France. It’s made with just four simple ingredients, including chickpea flour, which you can make at home in just minutes.

This chickpea flour pizza crust doesn’t require any yeast, or kneading, so I consider it one of the easier options to make, but it does benefit from soaking for 30 minutes. Let the batter rest after you stir it together, if you can!

Note: In a hurry? The socca will still turn out okay if you need to bake it right away. In my experience, soaking the socca batter gives it a slightly smoother texture, but it’s still delicious either way.

How to Make the Pizza

How do you make socca pizza? This Mediterranean-inspired version is easy, because the roasted vegetable toppings cook at the same time as the socca flatbread. (Hello, multi-tasking!)

Step #1: Stir together the chickpea flour batter. Set it aside to rest while you chop up the vegetables.

stirring together socca batter with whisk

It’s also a good idea to preheat your oven to 450ºF and set a 10-inch cast iron skillet inside, to heat up at the same time. A preheated pan will give you a crispier pizza crust later!

Step #2: Time to slice the veggies. You can use any veggies you have on hand, but I’m a big fan of adding roasted tomato and red onion on top. I also love it with zucchini or roasted cauliflower.

before and after of roasted veggies on pan

Arrange them on a parchment lined pan in a single layer, so they’ll cook evenly.

Step #3: Cook the socca & roasted veggies. Use oven mitts to remove the pan from the hot oven, then grease it with olive oil and pour the socca batter inside.

Bake the socca on one rack in your oven, and the roasted vegetables on a separate rack, both for about 20 to 25 minutes.

before and after of baked socca in pan

Step #4: Make the white bean spread. While everything else is cooking, you can toss these ingredients into a blender and blend until smooth.

Add more water, as needed, to make it spreadable, and adjust any seasoning to your liking.

white bean spread ingredients in blender

Step #5: Add it all together. When the socca and veggies are done cooking, you can top the flatbread with the white bean spread, roasted veggies, and any other toppings you like.

When I have fresh arugula on hand, I like to add that, and if you like a sprinkling of cheese, a little feta is nice, too!

finished mediterranean pizza with toppings

Meal Prep Tips

If you want to make all of these components ahead of time, this Socca Pizza makes an easy lunch during the week. Simply store the socca, white bean dip, and roasted veggies in separate containers in the fridge for up to 5 days.

When you’re ready to assemble your lunch, all you have to do is spread a slice or two of socca with the white bean dip, and pile on the vegetable toppings! It takes me 5 minutes or less to assemble this as a cold, open-faced sandwich, or you can heat it up for a warmer option.

Mediterranean Socca pizza sliced

socca pizza with vegetables on top
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5 from 13 votes

Socca Pizza with Roasted Veggies

Socca pizza is topped with Mediterranean-inspired flavors, for an easy & healthy recipe! I love how the crust is gluten-free and made with only 4 simple ingredients.
Course Main Course
Cuisine gluten-free
Keyword chickpea flour pizza crust, socca pizza
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 2
Calories 494kcal

Ingredients

Socca

  • 1 cup chickpea flour
  • 1 cup water
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon fine sea salt

Roasted Vegetables:

  • 1 zucchini , sliced into 1/2-inch half moons
  • 2 Roma tomatoes , sliced
  • 1/2 red onion , thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • Salt & Pepper

White Bean Spread:

  • 1 (15 oz.) can chickpeas , rinsed and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 2 tablespoons water

Optional Toppings

  • fresh arugula
  • feta cheese

Instructions

  • Preheat the oven to 450ºF, and place a 10-inch skillet inside the oven as it preheats. To prepare the Socca, combine the chickpea flour, water, olive oil, and salt in a large bowl. Use a whisk to stir it together, breaking up any clumps, and set it aside to let it rest while you slice the vegetables.
    stirring together socca batter with whisk
  • Line a large baking sheet with parchment paper. Slice the zucchini, tomatoes, and red onion into thin slices (about 1/4-inch thick) and arrange them in a single layer on the prepared pan.
    before and after of roasted veggies on pan
  • Use oven mitts to remove the cast iron skillet from the hot oven, and add 1/2 tablespoon of olive oil into the pan. Swirl it around to grease the pan well, then pour the Socca batter in. Place the pan on the top shelf of your oven, and place the pan of roasted vegetables on the bottom shelf. Bake both at the same time, for 20 to 25 minutes, or until the socca looks golden around the edges, and the veggies look tender.
    before and after of baked socca in pan
  • While you wait on the socca and veggies to cook, prepare the white bean spread. Add all of the ingredients to a blender, and blend until smooth. Add more water, just 1 tablespoon at a time, if needed to help everything blend smoothly.
    white bean spread ingredients in blender
  • When the flatbread and roasted veggies are done cooking, you can spread the white bean dip on top of the Socca, and pile the roasted veggies on top.
    white bean spead and roasted veggies on top of socca
  • Add any other additional toppings you like, such as fresh arugula, a sprinkling of feta cheese, or some red pepper flakes for a little spice. Serve warm right away. Leftovers can be stored separately, in airtight containers, for up to 5 days.
    finished mediterranean pizza with toppings

Video

Notes

Nutrition information is for half the pizza, assuming you use all of the white bean spread. (I usually have leftovers, which I use for snacking during the week.) This information is automatically calculated, and is just an estimate, not a guarantee.

Nutrition

Calories: 494kcal | Carbohydrates: 44g | Protein: 16g | Fat: 29g | Saturated Fat: 4g | Sodium: 1512mg | Potassium: 975mg | Fiber: 9g | Sugar: 12g | Vitamin A: 745IU | Vitamin C: 31mg | Calcium: 68mg | Iron: 4mg

If you try this Socca Pizza, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too!

Reader Feedback: Have you experimented with chickpea flour yet? Try my chickpea pancakes, if you want another way to use it!

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Comments

Karen

Aw man that is so funny. I am making socca for the first time tonight!!! It’s such a great concept. I looked into it and Apparantly if you have a dehydrator you can soak your beans over night first to reduce phyctic acid then dehydrate and blend it into flour and it should work just as well. In Tess masters cookbook she recomends using salt when you soak or sprout (in assuming the reason is phyctic acid as to why she does that…). I’ve heard others do it with baking soda or even a little vinegar to decrease phyctic acid further (which I’m currently trying). I left a comment on teas blog asking her and she said you can absolutely soak or even sprout your flour before turning it into flour. (Although sprouting might make it taste different I would think). What I am unsur of is how long it would last after being ground. I would prob store in fridge or freezer??

    Karen

    Oh. Ps. For those who don’t know (not detoxinista … She knows everything. ?) I also learned u can’t always make flour from all beans. Well… U can. But u have to do it properly. Kidney beans contain phytohemagglutinin and need to be boiled For at least 10 min to make them safe to consume. So u could make flour out of beans. But some need to be cooked properly first to make them safe.

Anita

As someone who has been eating gluten free for the past 12 years or so i’ve experimented with garbonzo bean flour. I have to say I don’t recommend it for baked goods like muffins or cookies etc. To me the flavor of the flour over powers everything. I have enjoyed it though for whipping up a quick pizza dough very similiar to what you made.

Tom ~ Raise Your Garden

I’m always surprised how bad traditional flatbread is for you. Not that I should be, but it’s loaded in crap. This pizza looks just as good as it’s not so healthy counterpart so I’ll have to give it a whirl.

Kezia @ Super Naturally Healthy

I love chick pea flour! I use it in a brownie recipe for a high protein brownies goodness!!

Ruth

There is a bag of garbanzo bean flour in my pantry that I bought to make a variation of falafel (didn’t turn out as good as using normal chickpeas so that’s why I still have the bag!). Now I have another recipe to use it for! This looks like a fun change from the normal pizza that is also nutritious. And the toppings are endless 🙂

Thanks for sharing the pizza dough recipe, Megan!

Erin L

This was delicious & easy!! I’m imagining mushrooms on it next… ?

Erin L

5 stars! (It won’t let me click on them!)

Brooke

I made these the other night for my husband and I and they were delicious! Perfect portion for the two of us and really amazing flavor. This was easy for our busy week and satisfied our pizza craving in such a healthy way. Thanks for the delicious recipe!

Cate

I made this recipe and absolutely loved it. I recorded me making it if you’d like to see! https://youtu.be/8nLt9EPMGbM

    Maryan

    It was helpful to watch you make the recipe Cate. I love how you improvised with the pan!

Kathleen

Maybe a silly question but I’m assuming if you the parchment paper you oil it instead of the pan??

    Kara

    I was confused by that part of the instructions as well…

Hinalio

I loved the recipe! I used a parchment paper and spread the batter into 2 of 9inch pans. One with hummus and the other one with traditional tomato sauce base:) they both turned out great and this is definitely my go to pizza crust recipe!! Thank you!!

LOurdes

Hi Megan, Im very excited to try this new pizza crust. Im a big fan of all your recipes, always big success! I have a question regarding the crust, you mentioned putting a pice of parchment paper for easy lifting, do yo put oil on the pan, then parchment paper followed by the batter?or is it parchment paper with oil on it then the batter?
Thank you!

Carrie

Oh my gosh !! This is called ” good eats ” ! So easy and fast to make ! I oiled the parchment lightly , not the pan ! I could eat this every night I think …. Thank you !!

Christina

My son LOVES pizza. Lately we have been buying frozen pizza crusts and making semi-home made pizzas. Just tried this recipe last night. We won’t be buying frozen pizza crusts anymore! How EASY and economical! Thank you

Kelly

My flat read was more like a pancake and had a uncooked middle. 🙁 cooked it 10 minutes longer, still not cooked.

Deborah

Hi,
To make the flatbread, you mention to put a piece of parchment paper down??.

So, do you grease the skillet and then put the parchment paper down before putting in the flatbread batter? Any suggestions on what to grease the skillet with? (olive oil, coconut oil ??? )

Thanks and Happy New Year

Neva

This was amazing and delicious. I did the math and was able to take this recipe and divide it into 2 – 9 inch. cake pans without modification and it was perfect! Fed 3 adults until we were stuffed. Didn’t have chickpeas for the hummus so I substituted black beans and it was still great. Perfect veggie Sunday lunch that is so filling I didn’t need dinner.

Lydia

Megan, did you notice that when you “print” your recipe the letters are so light you can hardly read it. I believe you’ve chosen grey as the colors of your text on your website and they don’t appear on the printed copy as well as black. I’d love to try your pizza. Thanks, Lydia

Cindy secrist

Yes, have made socca before. Loved it – just took a bit to get the hang of it for texture and doneness, etc. Can’t wait to try this.

Susie

Hi Megan,
I’ve made this using garbanzo bean flour exactly as the recipe you developed & I loved it! I’m out of that four and am wondering if brown rice flour would work?
Thanks for all the amazing recipes!
Susie

    Megan Gilmore

    I haven’t tried it with brown rice flour, but I would think it’s worth a shot! Please let us know if you try it!

JoAnn Billitti

Two questions:
Does the flatbread come out crispy or soft?
Can you sub another flour? (I don’t care for garbanzo flour flavor)

Thanks!!

SaraH

Excellent recipe, as always! I made the flatbread portion as described and then topped it with veggies and parsley pesto I whipped up while it baked. Yum!

Sarah

So delicious! I added halved garlic cloves as well, which were a hit with the family!

Tomena Reed

I can not wait to try these! I’ve made similar recipes of your’s and I loved them! Such a great lunch or pizza night sub for an ingredient conscious person.

Tracy

Just made this for lunch – Both the Socca & the white bean sauce were DELICIOUS!!! Roasted red pepper- onion-tomatoes topped w/ kalamata olives & jalapeños
Thanks again for another GREAT recipe that will be made often

Jennifer Gonzalez

I haven’t tried the whole program yet but I love the fact that you can adjust number of servings and the recipe is automatically adjusted. That saves me from making disastrous cooking errors I’m not always precise

Brooke Vogt

This turned out amazing tonight! Our whole family loved it and our 2 year old daughter was so excited for dinner! A new staple meal! Thank you!

jiji

The BEST socca pizza recipe of the many I tried… practical use of time and ingredients with delicious results. You’re such a treasure, Megan 🙂

Jennifer

I had a question about the white bean spread. The recipe says to use garbanzo beans, but the pictures show white beans. Which is correct? Thank you! Love your recipes.

    Megan Gilmore

    I used white cannellini beans in the photo & video for this recent update, but I used chickpeas when I developed this recipe 5 years ago, and that works, too! Great Northern and Navy beans are also an option, if you have them on hand.

Anna GrundHoefer

The socca was great! It was just a little dry and could maybe be baked altogether so the sauce and veggie juices seep in? It could also use a little more salt.

Jen

My kids loved this! That is all. My husband loved it but my kids tucked in which is such a rarity. (I didn’t have a 10 inch skillet only 12 inch and it was just as good)

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