Socca Pear Pizza with Brie layers sweet pears, caramelized onions, and creamy melted brie for the perfect sweet and savory combo. Enjoy socca pizza as an effortless way to enjoy a gluten free flatbread with a pear pizza twist!
why you’re going to love this recipe!
My love affair with socca flatbread really hit a high point when I began to rely on it for effortless gluten free pizza bases. Since we have mixed diets in our family, I appreciate a recipe everyone enjoys, while not having to make multiple types of dough!
- The socca pizza base comes together in minutes, without the need for rising or kneading.
- Pear pizza is the perfect combination of savory and sweet with a golden caramelized onion base, juicy pears, and creamy brie oozing on top.
- The ingredients for the flatbread are simple, inexpensive, naturally gluten free, grain free and vegan!
INGREDIENT notes
- Chickpea flour – This is the primary ingredient in socca, an ethic street food typically enjoyed in southern France. Although chickpea flour (also known as garbanzo bean flour) is a speciality item, most major grocery stores stock it or it can be found on Amazon.
- Pears – Since pear pizza cooks at a high heat, you’ll want to use slightly firm pears, any variety, so they do not become mushy during baking.
- Brie – If you aren’t a brie lover, feel free to swap it out with gorgonzola, blue cheese, gouda, goat cheese, or a combination for the ultimate gourmet pizza experience!
How to Make Socca Pizza
Pizza night is a breeze with these effortless, gluten free flatbreads! Below is how to build a pear pizza, but adapt the base and toppings to your preference!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Begin by making the gluten free socca flatbread. Whisk together the chickpea flour, salt, pepper, water, and oil.
- Cook the socca on a hot, greased small skillet, three minutes per side.
- Preheat oven to 450ºF with a pizza stone inside. (If you don’t have a pizza stone, a cast iron skillet may be used, but be careful transferring the pizza inside!)
- Place prepared socca on a piece of parchment paper. I use a pizza peel to easily slide it on, but this isn’t necessary.
- Layer the pizza with caramelized onions, pears, and then cheese.
- Once the oven and stone are hot, place parchment with assembled pear pizza on top. Bake for 5 minutes, or until the cheese is melted.
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step-by-step web story instructions for this recipe!
pear Pizza variations
Layering pears on pizza often sends me down a gourmet pizza spiral. I swap out or add ingredients every time I’ve made socca pear pizza. Below are some of my favorite additions, but feel free to add yours in the comments section at the bottom of the post!
Base ideas: Fig jam, olive oil, honey, ricotta, balsamic reduction, caramelized onions
Topping ideas: Arugula, walnuts, candied pecans, bacon, sausage, prosciutto, fresh thyme, fried sage
Additional notes and best tips
- If you don’t have a pizza stone, use a cast iron skillet, baking one pizza at a time. Although a baking sheet may be used, I find it softens the crust too much, making it a little subpar.
- Don’t need a gluten free pizza? Swap out the socca with traditional pizza dough, baking the pizza for 10-15 minutes, or until the crust is golden underneath.
- Make this a vegan pizza by skipping the cheese or using a non-dairy alternative.
- Both the socca and the carmelized onions take about 20 minutes to make, so plan accordingly before you are ready to bake your pizzas.
- Assembling and baking the pizzas on parchment helps with transferring the pizza to the oven and prevents melting cheese from burning on your stone.
More gluten-free side dish recipes
- Sausage Bake Dinner – A sheet pan meal with Italian sausage, sweet potatoes, and pears
- Grilled Chicken Salad – Hearty cobb salad with grilled peaches, chicken, bacon, and bleu cheese
- Honey Soy Chicken Thighs – An easy dump-and-start meal perfect for the Instant Pot or slow cooker
SAVE THIS recipe for pear socca PIZZA TO YOUR PINTEREST BOARD!
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Socca Pear Pizza with Brie
Ingredients
Socca
- 1 ½ cups garbanzo bean chickpea flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups water
- 3 tablespoons olive oil, plus more for cooking
Pear Pizza
- 1 ½ tablespoons olive oil
- 2 medium onions, thinly sliced
- ½ teaspoon salt
- 2 pears, cored and sliced
- 8 ounces brie, rind removed and sliced
Instructions
Socca
- In a medium bowl, whisk together the chickpea flour, salt, and pepper. Whisk in the water and 3 tablespoons olive oil until combined and smooth. The batter will be thin and runny.
- Heat 1 tablespoon olive oil in non-stick 8 inch skillet over medium heat until shimmering. Add ½ cup batter to the skillet, tilting pan to coat bottom evenly. Cook for 3 minutes, or until the edges crisp and the bottom is golden brown. Flip the socca and continue to cook until second side is browned about 2 minutes more.
- Transfer to a wire rack to cool. Repeat with remaining batter and oil.
Pear Pizza
- Place a pizza stone or cast iron skillet in the oven and preheat it to 450ºF.
- Meanwhile, make the carmelized onions by heating the olive oil in a large skillet over medium heat. Add the onions and salt and stir to combine. Cover, lower the heat slightly, and let the onions cook and soften for 10 minutes, stirring occasionally.
- Remove the cover, continue cooking and stirring until the onions are deep golden brown, about 15 minutes longer.
- Place the prepared socca on a piece of parchment paper. Spread 1/4 caramelized onions as a base, then layer with sliced pears and brie. Repeat with the remaining socca.
- Slide the assembled pizza, with the parchment, onto the stone. Bake for 5 minutes, or until the cheese is hot and bubbly.
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Equipment Needed
Recipe Notes
- If you don’t have a pizza stone, use a cast iron skillet, baking one pizza at a time. Although a baking sheet may be used, I find it softens the crust too much, making it a little subpar.
- Don’t need a gluten free pizza? Swap out the socca with traditional pizza dough, baking the pizza for 10-15 minutes, or until the crust is golden underneath.
- Make this a vegan pizza by skipping the cheese or using a non-dairy alternative.
- Both the socca and the carmelized onions take about 20 minutes to make, so plan accordingly before you are ready to bake your pizzas.
- Assembling and baking the pizzas on parchment helps with transferring the pizza to the oven and prevents melting cheese from burning on your stone.
Nutrition
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Dahn says
This looks so good, I love these flavors. Very nice recipe, thanks for posting this. I am going to have to try socca now