Socca To Me: The New Friday Night Pizza
August 19, 2011 § Leave a comment
It’s Friday and it’s pizza night! While five-minute-pizza dough most certainly has its merits, if you have a hankering a gluten-free pizza alternative, grind up some beans (or buy ‘um ground) and whip up a socca tonight.
Soccas are like pancakes on MiracleGro, except they’re in the savory camp and don’t necessitate maple syrup dredging. They require only a couple of ingredients: ground up garbanzo beans (garbanzo bean flour), salt, a splash of olive oil and water. I’ve been adding dried herbs from our garden, too. While soccas are great plain, hot out of the skillet, they also make a toothsome base for a pizza. Our favorite toppings include garden zucchini, caramelized onion and fresh-picked cherry tomatoes.
1 + 1/4 cup garbanzo bean flour
1/2 teaspoon sea salt
3/4 teaspoon dried oregano
1 teaspoon Italian spice blend (rosemary, sage, parsley, basil)
1 tablespoon olive oil
1 cup water, cold
1. Grease oven-safe skillet. Place in cold oven. Preheat oven & skillet to 350 degrees (or 325 on convection).
2. In a bowl, whisk together garbanzo bean flour, salt and spices. Add olive oil and water and whisk vigorously until all clumps dissolve.
3. When oven is preheated, carefully remove skillet from oven and add batter to skillet slowly. Be mindful of hot, splattering batter. Place back in the oven and bake for 40 minutes, until the top is golden and slightly brown around the edges. The sides will receede slightly from the edges of the cast iron.
4. Remove from skillet and place on baking stone or sheet pan. Top with favorite pizza add-on’s. Bake five additional minutes and one minute (keep a close eye) under the broiler to make the cheese bubble.
Diet Notes: Gluten-free, vegan, nut-free