gluten free

Socca Pizza with Harissa Jackfruit (GF)




I have been sitting on this recipe for a while now. With it’s vibrant red colours and light crispy base, it is the perfect dish for these summery days. So now its time has come to be freed from my recipe bank, please enjoy!

The base is made from a mix of gram flour and water which simply binds together to make a quick cook dough, gluten free and vegan. Magic! Plus you can go crazy with the toppings as it takes no time at all to make the base.

Socca Pizza

lucy johnson founder of edible ethics vegan recipe hubEdible Ethics
A tasty vegan & gluten-free pizza alternative
Prep Time 10 mins
Cook Time 30 mins
Servings 2 people


  • Socca Pizza
  • 100 g Gram Flour
  • 150 ml Water
  • Plus any seasoning - herbs and spices
  • Topping
  • 1 small onion sliced
  • 1 clove garlic crushed
  • 110 g jackfruit
  • 150 g passata
  • 2 tsp harrisa - I like rose harrisa best
  • 2 tsp almond butter
  • 1 tsp capers
  • handful of baby spinach
  • 200 ml stock
  • optional toppings: olives - salsa verde, fresh herbs, vegan cheese, dollops of oatly creme fraiche, sriracha


  • Turn on your oven grill and put some foil on to a baking tray
  • Gradually whisk together the socca pizza base ingredients until smooth and let it sit whilst you make the topping (I sometimes like to leave my mix for a few hours to create a frothier batter and a nicer texture)
  • Heat a splash of oil in a frying pan
  • Fry off the onions until soft
  • Add garlic and fry for a further 5 mins
  • Add in the jackfruit and cook for 1 minute
  • Dollop in the harrisa, almond butter, passata and capers, and stir until fully incorporated
  • Add in the stock and bring to the boil
  • Cook for 10 minutes on a medium heat, stirring occasionaly, until it turns into a gloopy sauce
  • Heat up splash of oil in a large frying pan
  • Pour in all the socca mix, swirl around the pan until it reaches the edges (just like a pancake)
  • Fry the base until the underneath starts to brown and bubbles form on the top
  • Slide the socca mix onto the baking tray and cook the top of it under the grill
  • Once browned on top, add your topping and put the whole pizza back under the grill until the topping reheats and the pizza is golden
  • Take out from the oven and add any of your optional extra toppings

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