Simple Vegan Chickpea Socca Pizza Easy & Healthy One-Pan Meal 🥣🌱
Ingredients:
For the Socca Crust:
1 cup (120g) chickpea flour also known as gram flour or besan
1 cup (240ml) water
1 tablespoon (15ml) olive oil
½ teaspoon salt
¼ teaspoon black pepper
Pinch of dried rosemary or oregano optional
For the Toppings:
1 tablespoon (15ml) olive oil
1 small red onion thinly sliced
1 zucchini thinly sliced
1 red bell pepper thinly sliced
½ cup (120g) chopped canned or fresh tomatoes
½ cup (50g) pitted olives Kalamata or black
Fresh basil or parsley chopped for garnish
Directions:
1 In a medium bowl whisk together the chickpea flour water olive oil salt pepper and rosemary/oregano if using until smooth and well combined. Let the batter rest for at least 10-15 minutes or up to several hours.
2 While the batter rests prepare the toppings. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced red onion zucchini and red bell pepper. Cook for 7-10 minutes until softened and slightly browned.
3 Stir in the chopped tomatoes and olives. Cook for another 5 minutes until heated through. Remove from heat.
4 Preheat your oven to 450°F (230°C) with an oven-safe skillet (like cast iron) or a pizza stone inside. Once heated carefully remove the hot skillet/stone.
5 Add 1-2 tablespoons of olive oil to the hot skillet ensuring the bottom and sides are coated. Pour the socca batter into the hot skillet. It should sizzle.
6 Bake the socca crust for 15-20 minutes until the edges are set and the top looks dry and lightly golden.
7 Carefully remove the socca crust from the oven. Top evenly with the prepared Mediterranean vegetable mixture.
8 Return the socca pizza to the oven and bake for another 5-7 minutes just to warm the toppings through.
9 Let cool slightly before slicing. Garnish with fresh basil or parsley.
Recipe Information: Preparation Time: 15 minutes + resting time | Cooking Time: 30 minutes | Total Time: 45 minutes + resting | Calories per Serving: 350 | Number of Servings: 2
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