This Socca Chickpea Flatbread is a naturally gluten free, vegan bread recipe that can be whipped up in minutes. Only five ingredients stand in your way from enjoying Socca Chickpea Flatbread as a quick snack, to eat alongside a meal, or piled on with fixings for a quick pizza fix.
This may seem rather dramatic, but socca and I are soulmates. Socca just gets me and is there for me when I need it most.
If you don’t know about socca chickpea flatbread, you need to immediately forge a relationship with this glorious food. For those of you who are gluten free or vegan, socca will exponentially enhance your life. The rest of you will be equally grateful to have this heavenly French food in your culinary roundup. You can make it to impress your friends with how sophisticated, cultured and gourmet you are.
How did I come to know of this miraculous food? One evening I was driving and contently listening to Fresh Air on NPR (Yes. You may have correctly deduced I was not schlepping kids with me due to phrase contently listening). Terry Gross was interviewing chefs from America’s Test Kitchen about a new cookbook they just put out called, The How Can it Be Gluten Free Cookbook. How they were describing this cookbook blew me away, and I immediately came home and ordered it.
The whole premise of the recipes in ATK’s How Can it Be Gluten Free Cookbook are they must be BETTER than the gluten full version. The authors greatly emphasized how many variations of recipes they made, all the science behind cooking gluten free, and how the subjects who tried the recipes had to ultimately pick the gluten free version OVER the gluten full version.
Say what?! It was like the heavens had opened up and Terry Gross came as divine intervention to rescue me from my gluten free misery. You may or may not know anything about America’s Test Kitchen (which is also parent of Cook’s Illustrated), but they literally test the bejesus out of recipes. Huge fan. If they’re selling it, I’m buying it.
The holy grail of gluten free cookbooks arrives, and The How Can it Be Gluten Free Cookbook, is everything I dreamed it to be. Not only is every recipe outstanding, but it will teach you so much about the techniques of cooking and baking gluten free. They also include a lot of naturally gluten free ethnic recipes, which is where my life changing socca recipe comes in.
Socca Chickpea Flatbread
What is the worst part of being gluten free? Pizza night. Tears. Streaming down my face. What is the best thing about socca? Pizza night! If you have garbanzo bean (chickpea) flour on hand, you can make a batch of socca in 15 minutes or less.
When I’m making homemade pizza dough for the family, I will whip up socca to assemble my equally delicious gluten free version on. With any leftover socca I have, I’ll freeze it to build appetizers on, eat with a salad, make open-faced sandwiches on, or just drizzle with olive oil and fresh ground salt and pepper.
Just like that you are saved! No more ugly cry when everyone’s eating pizza and you’re succumbing to a brown, wilted iceberg salad. You can blissfully be eating this Pear, Bacon, Brie, Caramelized Onion Socca Pizza with Fig Jam or Spinach, Crispy Prosciutto, Egg Socca Pizza. Who’s crying now?
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- 1 1/2 cups garbanzo bean chickpea flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups water
- 3 tablespoons plus more for cooking, extra-virgin olive oil
- Whisk chickpea flour, salt, and pepper together in a bowl. Slowly whisk in water and 3 tablespoons olive oil until combined and smooth. The batter will be very runny.
Heat a good drizzle of olive oil in non-stick 8 inch skillet over medium-high heat until shimmering. Add 1/2 cup batter to the skillet, tilting pan to coat bottom evenly. Reduce heat to medium and cook unitl crisp at edges and golden brown on bottom, about 3 minutes. Flip socca and continue to cook until second side is browned about 2 minutes more. Transfer to a wire rack to cool or 200º oven to keep warm. Repeat with remaining batter and oil. Use for pizza crust or cut in wedges and drizzle with additional olive oil, salt, and pepper.
Adapted from The How Can it Be Gluten Free Cookbook