Socca – Gluten-free \”Pizza\” Recipe

4.8 from 6 reviews


  • Socca:
  • 3/4 cup chickpea flour
  • 3/4 cup hot water (hot tap water, around 120ºF)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano, rosemary, or basil
  • 1 teaspoon minced garlic
  • 3 tablespoons olive oil, divided
  • Toppings:
  • Artichoke hearts, olives, mushrooms, peppers, zucchini
  • 1/4 cup grated cheese
  • 1 tablespoon minced parsley


  1. Set oven to heat to 450ºF (232ºC) and place an empty, well-seasoned 9″ cast iron skillet inside.
  2. While that heats, make you batter by whisking together chickpea flour, hot water, salt, pepper, oregano and garlic. Whisk in 1 tablespoon of the oil. Set aside while you prep your toppings.
  3. When the oven is hot, use a hot mitt to remove the skillet and set it on a heat-proof surface.
  4. Pour 2 tablespoons of the oil into the skillet and swirl to coat.
  5. Stir the batter once more and pour into the hot skillet. It will sizzle. Tilt the pan (use a hot mitt!) to coat the bottom with the batter.
  6. Lay on all topping except cheese and parsley.
  7. Bake 12-15 minutes until the edges are crisp and brown and the vegetables are cooked.
  8. Remove from oven, sprinkle with cheese and broil for just a minute to melt.
  9. Sprinkle with parsley, cut into wedges and serve.


While this is best fresh out of the oven, you can serve it at room temperature and it’s pretty damn good, too. Once you’ve cut it, lay the slices on a rack to cool. The cooled socca will still be crisp around the edges and taste great. Refrigerating it makes it soggy.

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