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Socca Salad Pizza

5 from 1 reviews

Ever put salad on a pizza? Now you can! This chickpea flour-based flatbread is topped high with a simple chopped salad, perfect for a light lunch or dinner. Naturally vegan and gluten free!

Scale

Ingredients

SOCCA:
3 Tbsp. high-heat oil (avocado, grapeseed, etc.), divided
1 cup Bob’s Red Mill Chickpea Flour
1/2 tsp. garlic powder
1 tsp. Italian seasoning
salt + pepper
1 cup water
SALAD*:
6 oz. butter lettuce
2 medium carrots, diced
1/2 english cucumber, diced
6-oz. jar marinated artichokes, drained and chopped
8-oz. banana pepper rings, drained
1 can chickpeas, drained and rinsed
4 green onions, thinly sliced
A few small handfuls roasted salted sunflower seeds
~1/2 cup your favorite dressing**
TO ASSEMBLE:
1/2 cup marinara/pizza sauce

Instructions

  1. Preheat oven to 450. Put a 10-inch cast icon skillet with 2 Tbsp. of your high-heat oil inside to get hot, about 15 minutes.
  2. Add chickpea flour, garlic powder, Italian seasoning, salt, pepper, your remaining 1 Tbsp. high-heat oil, and 1 cup water to a bowl. Whisk to combine.
  3. When the skillet is hot, carefully remove it from the oven and pour your batter in, swirling to coat the bottom. Bake 15 minutes.
  4. Make the salad by combining all of your ingredients in a large bowl. Pour on your dressing, and mix to combine. I like it when it sits just a little bit so the lettuce softens.
  5. When the socca is done, carefully remove it from the oven and top with marinara sauce. Top with salad (the entire thing might not fit on top but you can serve it on the slices when you serve). Slice and enjoy!

Notes

*Feel free to change the salad ingredients to fit your tastebuds. This is what worked for us!

**I did 3 Tbsp. white balsamic vinegar, 3 Tbsp. olive oil, 1 tsp. dijon mustard, 1/4 tsp. garlic powder, a drizzle of honey (agave also works), salt, and pepper.

Inspired by Pinch of Yum!

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