Socca, also known as farinata, is a gluten free, vegan bread recipe that uses 5 ingredients and can be made in minutes! Made from chickpea / garbanzo bean flour, socca can be enjoyed as a quick snack, with a meal, or piled with fixings for a pizza fix.
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Socca (Farinata) Bread
This may seem rather dramatic, but socca and I are soulmates. Socca gets me and is there when I need it most.
For those of you who are gluten free or vegan, the world of bread and pizza can be a big letdown. Sure, there are substitutes, but making them at home requires expensive ingredients and a lot of time.
Socca is made with only five simple ingredients – chickpea (garbanzo bean) flour, water, oil, salt, and pepper. Pour the thin batter on a hot griddle, similar to pancakes, flip, and voila! Hot, fresh flatbread perfect for pizza, dips, open-faced sandwiches, or pianins is made in minutes!
How did I come to know of this miraculous food? Terry Gross (LOVE her) from NPR’s Fresh Air interviewed chefs from America’s Test Kitchen about a new cookbook called, The How Can it Be Gluten Free Cookbook
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How they described this cookbook blew me away, and I immediately ordered it. The whole premise is the recipes in ATK’s How Can it Be Gluten Free Cookbook must be BETTER than the gluten-full version.
When the holy grail of gluten free cookbooks arrived this life-changing socca recipe graced my life and we lived happily ever after…
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What is Socca / Farinata?
If you aren’t familiar with socca, also known as farinata flatbread, allow me to give a brief introduction. Socca is an unleavened bread made from chickpea flour, water, oil, and seasonings.
Authentic socca is an ethnic street food primarily enjoyed in southern France. Traditional French socca is very thin and crisp, more like a pancake or crepe, and best eaten hot and fresh.
Italy’s version, farinata, is made from the same ingredients, but prepared slightly different. It’s thicker, topped like pizza, or slathered with fresh pesto.
Ways to Serve Socca
Just like another dairy-free, vegan recipe, gluten-free flatbread, there are many delicious and useful ways to use this recipe!
- Pan fry wedges to use for dips, crostini, or spreads.
- Enjoy with a salad to sop up that glorious dressing.
- Drizzle with olive oil or pesto for a quick snack.
- Pile on with cheese and toppings for an easy gluten free pizza crust.
- Make open faced sandwiches or grill like a panini.
- Pan fry pieces for soup or salad croutons.
How to Make Socca / Farinata Pizza
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 farinata in minutes!
- Place cooked farinata on a piece of parchment paper and assemble toppings and cheese on top.
- Preheat oven to 500ºF 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!)
- Once the oven and stone are hot, place parchment with assembled socca pizza on top (I use a pizza peel to easily slide it on), and bake for 5-7 minutes.
Anything goes for socca pizza toppings, but here are some favorite recipes:
Alternatively, if you don’t have a pizza stone, the farinata pizza can be baked directly on the oven rack. Use a lower oven temperature of 425ºF.
- Pear, Brie, Bacon Socca Pizza
- Spinach, Prosciutto, Egg Farinata Pizza
- Socca Pizza with Summer Squash and Feta
- Lemon Herb Farinata Pizza
- Chickpea Flour Pizza with Tomato and Parmesan
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Whisk together garbanzo bean flour, salt, and pepper.
- Whisk in water and olive oil.
- Batter will be thin and runny.
- Fry in a hot skillet, about 3 minutes per side.
How to Freeze
With any leftover socca I have, I’ll freeze it to have on hand for quick pizzas, snacks, or dipping in soup.
- Make sure cooked socca has completely cooled.
- Wrap each socca pancake individually in plastic wrap.
- Place wrapped socca in a gallon freezer bag and freeze up to 3 months.
- TO REHEAT: Place frozen or thawed socca directly on oven rack or in toaster oven at 400ºF for about 5 minutes. Alternatively, heat a skillet over medium high heat and quickly fry in a splash of olive oil.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
5-Ingredient Easy Socca Flatbread
Ingredients
- 1 1/2 cups (180.01 g) chickpea garbanzo bean flour
- 1 teaspoon (0.5 teaspoon) salt
- 1/2 teaspoon (0.5 teaspoon) pepper
- 1 1/2 cups (375 g) water
- 3 tbsp (3) extra virgin olive oil,, plus more for cooking
Instructions
- Whisk chickpea flour, salt, and pepper together in a bowl. Whisk in water and 3 tablespoons olive oil until combined and smooth. The batter will be thin and runny.1 1/2 cups chickpea garbanzo bean flour, 1 teaspoon salt, 1/2 teaspoon pepper, 1 1/2 cups water, 3 tbsp extra virgin olive oil,
- Heat 1 tablespoon olive oil in non-stick 8 inch skillet over medium heat until shimmering. Add 1/2 cup batter to the skillet, tilting pan to coat bottom evenly. Cook until crisp at edges and darkly 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.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD
Notes
- Authentic socca / farinata recipes have the batter to rest 30 minutes up to overnight for the chickpea flour to hydrate. I’ve tried it this way, but I don’t notice a huge difference with cooking immediately.
- Make sure skillet and oil are HOT before pouring in batter.
- When the edges are set and middle starts to bubble, it’s time to flip.
- Making socca on a griddle or 8″ fry pan.
- To make farinata or a large socca pizza crust preheat oven to 400ºF. Place a generously oiled 10″ or 12″ cast iron skillet on the stovetop and heat over medium high heat. Once skillet is hot, pour in all the batter. Immediately transfer pan to oven and bake approximately 30 minutes, or until set. Top can be broiled if bottom is burning before top sets.
How to Make Socca / Farinata Pizza
- Place cooked farinata on a piece of parchment paper and assemble toppings and cheese on top.
- Preheat oven to 500ºF 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!)
- Once the oven and stone are hot, place parchment with assembled socca pizza on top (I use a pizza peel to easily slide it on), and bake for 5-7 minutes.
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Hello, could you please edit your reply to Mary B? One can make this without oil: CP flour, water, herbs blended – and then can be poured onto parchment paper. (I use a frying pan ok for use in an oven so the liquid doesn’t run over.). I’ve done this before. The oil adds a little something extra of course, but it can be made without oil when baked. I just want Mary B. to know that it’s an easy recipe that she can truly eat w/out oil. Thank you.
Oh, this is great to hear! Thanks for taking the time to share. I’m sure this will be very helpful for others!
Best,
Melissa
I have a question. Can I freeze leftover socca batter?
Hi Suzi,
I haven’t tried freezing the batter, but I have frozen leftover socca. Once it’s cooled stack them with small sheets of wax paper in between, wrap, and place in a freezer ziplock bag. Then you can just pull off what you need and warm up.
Best,
Melissa
THANK YOU FOR THIS! I will be able to eat pizza once in awhile and this Is a great bread substitute!
Love to hear this, Majorie! Thanks for taking a moment to leave me this note.
Best,
Melissa
Hi, I cannot have oil, and I was wondering if these could be made without oil? Thank you.
Mary
Hi Mary,
No unfortunately these can’t be made without the oil. However, if there is a type of oil you can tolerate, like avocado, grapeseed, etc, that may be substituted.
Best,
Melissa
So easy and delicious. I used a silicone ring to shape them into smaller circles that can be put in the toaster and used as a bread alternative! Delicious with sweet or savory toppings.
Love this idea, Harley! Thank you so much for sharing!
Best,
Melissa
Very simple recipe. My flatbread turned out wonderful. Try adding curry to the batter. You’ll love the spicy flavor it adds. Thanks. Wallace
That sounds like a fabulous idea! Thanks for sharing, Wallace!
Best,
Melissa
First time & was great
So glad to hear! Thanks for letting me know!
Best,
Melissa
This is amazing, I can’t believe it’s taken me this long to find this option. It is so simple and turns out perfectly. I am freezing some now and stocking up on garbanzo bean flour!!!! Thank you for sharing, total game changer.
Hello!
It is amazing! I love how quick it is too! It’s not a big deal for me to whip up a batch of these while I’m making homemade pizza crusts for the rest of my family. Thank you so much for taking the time to write!
Best,
Melissa
I can’t believe it’s taken me this long to find this option. It’s so simple and turns out perfectly, I am making some to freeze and investing in more garbanzo bean flour!!! Thank you for sharing.
Hi,
I like what I see here, and I also Love Terri Gross, so I looked on Amazon for the ATK How can it be Gluten Free.. They now have two books, I am guessing you were talking about Book 1?
Let me know and thanks,
Tina
Hi Tina, I’m obsessed with all things NPR! It is from the first book. However, I loved the book so much I bought the second one too 🙂 They are both great!
Best,
Melissa
Love those photos! They look so good and appetizing. Can’t wait to try this socca. Thank you for sharing the recipe!
Hi Aika, Hope you love it! Enjoy 🙂 Melissa
Thanks so much for the recipe. I made these and we ate them with Indian food. Yum!! Will make again. Great recipe!
Thanks for writing Susan. I’m so glad you liked them. That is another great way to enjoy them that I hadn’t thought of!
Yummo! I also broke off cracker sized pieces of the flatbread and shallow pan fried them. Awesome! TFS.
I love hearing new ideas for this flatbread because I make it all the time. It is so versatile. My new favorite is smothering it with pesto. 😍 Thanks, Cindy!
I just made these… They are delicious ! I was able to get 4 rounds from the batter so the last two I put cayenne in for my hubby…. He just tasted a sample and he loooovvvves it. Serving with dinner tonight.
Thanks for the recipe.
Hi Cynthia, I’m so glad you liked them and I appreciate you taking the time to let me know! These are pretty versatile of what you can add to the batter. Sometimes if I’ll add chopped up caramelized onions and herbs. Love the spicy kick idea!
Thank you !!!
Your welcome!
I found it easier to cook these on a griddle. They came out a little thicker, which worked well for pizza crusts. I added nutritional yeast to give them a cheesy flavor, as well as oregano, basil, and rosemary. Delicious!
Hi Heather, Thanks for sharing all the tips. I’m definitely going to try all those things out. When you cooked them on the griddle, they didn’t spread too much? I’ve considered doing that before, but I was scared they would spread and not hold their shape. Great to know a shortcut. Thanks!
So fast to make, healthy and delicious! I love it.
Thanks, Michelle. Glad you enjoyed it!
Loved the consistency of this bread! We used it in place of regular pizza crust on homemade pizza night. My boys ate it up with no questions asked!