Can’t be bothered to spend hours kneading and waiting for your pizza dough to rise? Well, I’m with you there! Say goodbye to the complicated and time-consuming process of traditional pizza dough and say hello to Socca Pizza – a grain-free, gluten-free, and vegan pizza base that’s quick and easy to make.
The secret lies in the magical ingredient known as gram flour, which effortlessly binds together with water to form a simple yet delicious dough. With Socca Pizza, you can have a homemade pizza in no time, allowing you to focus on the fun part: choosing your favourite toppings and experimenting with unique flavour combinations.
The journey to discovering Socca Pizza began when I stumbled upon gram flour and its versatility in various recipes. Initially, I used it to create the batter for fritters and a gluten-free savoury pancake. But one day, while exploring different culinary possibilities, I came across a dish called Socca. It was a revelation! Socca, a traditional dish from the south of France, made primarily with gram flour, quickly became my go-to pizza base.
What makes Socca Pizza so appealing is its adaptability. Not only is it gluten-free and vegan-friendly, but it also cooks rapidly, making it an ideal option for those times when you want a satisfying meal without lengthy preparation. The dough crisps up beautifully, providing a hearty base that perfectly complements a wide range of toppings.
Whether you prefer classic combinations like Margherita or are eager to experiment with bold and unconventional flavours, Socca Pizza offers a canvas for your creative culinary imagination. I have created a deliciously spiced jackfruit topping for this recipe, but have also offered variations for you to consider below. So, let’s tuck into this vegan socca pizza recipe!
What is socca?
Socca is a traditional dish that is thought to have originated in the south of France, particularly in the region of Nice. Although, some do say it originated in Italy. It is a type of flatbread or pancake made from a simple batter consisting of gram flour (also known as chickpea flour or garbanzo bean flour) and water, along with some seasonings. The batter is then cooked on a hot griddle or in the oven until it forms a crispy exterior while remaining tender on the inside.
See also: my vegan chickpea fries recipe using gram flour
The history of socca dates back centuries and is deeply rooted in the culinary traditions of the Mediterranean region. It is believed to have originated from a Ligurian dish called “farinata,” which is very similar to socca. The concept of using gram flour as a base for a bread-like dish likely developed due to the abundance of chickpeas in the region.
Chickpeas have been a staple in Mediterranean cuisine for centuries, and their flour became a practical and nutritious alternative to wheat flour. Socca, with its humble ingredients and straightforward preparation, quickly became a popular street food in Nice and other parts of the French Riviera.
The name “socca” is derived from the Niçois word “socca” or “soca,” which refers to the large round copper pan traditionally used to cook the dish. The pan, with its shallow sides and wide surface area, allows for quick and even cooking, resulting in a thin, crispy socca.
Gluten-free pizza heaven
Typically socca is eaten as a street food snack but has more recently gained recognition in both the gluten-free and vegan communities as it makes for the perfect pizza base. It has a unique texture and nutty flavour that sets it apart from wheat-based pizza dough.
I personally really enjoy eating this as it is much lighter on the stomach and can be made with other healthy plant-based ingredients to create a much more nutritious version of a pizza.
On top of this, it is naturally gluten-free. So anyone like myself who struggles to tolerate lots of wheat will really enjoy this recipe!
Nutritional benefits
As mentioned, this socca pizza base is a lot healthier than traditional pizza dough. Not that I’m saying you should avoid eating pizza altogether, but this is a variation of pizza that you can happily eat on a regular basis without all the guilt.
If you’d like some hard nutritional facts with your socca pizza, then check this out:
- High in Protein: Gram flour, the main ingredient in socca, is made from ground chickpeas. Chickpeas are a great source of plant-based protein, making socca a protein-rich option. Protein is essential for various bodily functions, including muscle repair and growth.
- Gluten-Free: Socca is naturally gluten-free since it doesn’t contain wheat or other gluten-containing grains. This makes it suitable for individuals with gluten sensitivities or those following a gluten-free diet.
- High in Fibre: Gram flour is also high in dietary fibre, which is beneficial for digestive health. Fibre helps promote regular bowel movements, aids in maintaining healthy cholesterol levels, and contributes to a feeling of fullness, which may help with weight management.
- Good Source of Vitamins and Minerals: Socca contains various vitamins and minerals derived from chickpeas. These include folate, iron, magnesium, phosphorus, zinc, and B vitamins like thiamin and vitamin B6. These nutrients play crucial roles in energy production, immune function, and overall well-being.
- Low in Fat: Socca is relatively low in fat, particularly saturated fat, which is beneficial for heart health when consumed in moderation.
- Versatile and Healthier Toppings: Since socca serves as a base for toppings, you have the opportunity to add a variety of nutritious ingredients. Consider incorporating an array of vegetables, herbs, and plant-based proteins like tofu to enhance the nutritional profile of your socca pizza.
You may also be interested in: my vegan nutrition guide
Dough ingredients
Much like a traditional wheat-based pizza dough, the ingredients are really simple. But what truly sets this dough apart is how quick it is to make. Simply mix together the following ingredients, et voilà, you have a batter to make your own pizza!
Gram flour
The most vital ingredient in this recipe, gram flour is what binds the liquid together to form a batter that you use to create a pizza base. It is a highly nutritious ingredient that is incredibly versatile. In order to make this socca pizza, you will need to use gram flour. If you can’t eat chickpeas then you may choose to opt for a more traditional pizza base instead.
The gram flour has a slightly nutty bean-like flavour to it, which you can opt to disguise with your own choice of flavourings.
Water
In order to create the dough/batter, you will need to mix the gram flour with a liquid. I opt for water in this recipe since it helps create a nice consistency without the need for extra calories. However, you can choose to add some plant-based milk if you want to add a more luxurious creamy element to the dish.
Flavourings
Whilst the other two ingredients are completely necessary, the flavouring is where you can get creative. The flavouring of the batter is entirely up to you! I personally like to add some dried herbs to the mix, but you could also add some spices like paprika or chilli pepper. But this may end up affecting the colour of the pizza base.
Pizza toppings
Just like traditional pizza, there are many different toppings you can use. If you like to keep things simple you can try out using a tomato sauce base with a sprinkling of vegan mozzarella. Alternatively, you can try out the topping I have suggested in my socca pizza recipe below. I have cooked some young jackfruit, which can be used quite effectively as a vegan meat substitute, with rose harissa. This light spicing of the harissa compliments the nutty flavour of the socca pizza base well.
Ultimately, once you’ve realised how quick and easy it is to whip up the socca pizza dough you’ll be wanting to eat this on the regular. So you can keep experimenting with your own topping ideas. Here are a few variations I would recommend:
- Vegan mozzarella pizza topped with fresh basil
- Vegan meat feast covered in vegan sausage, vegan mince, vegan bacon, and a sprinkling of your favourite vegan cheese
- Roasted vegetables with pesto
- Vegan pizza bianca using a vegan cream sauce, like this silken tofu sauce, topped with a variety of mushrooms
How to make socca pizza
Making socca pizza is really quick and simple. Follow these steps to create gluten-free vegan pizza heaven in your kitchen in no time at all!
1. Make the socca pizza dough
Simply whisk together the gram flour with some water and your flavourings of choice. Make sure to season the batter well and then set it aside whilst you make your toppings.
2. Create the toppings
Before cooking the pizza dough you will want to prepare your toppings so they are ready to add to the cooked dough. If you are using my topping idea then you will need to fry onion and garlic with young jackfruit before adding in the flavourings and cooking them down to create a thickened sauce.
Set aside your cooked toppings to cool as you move on to the next stage. Also, make sure to have any fresh ingredients to hand so they are easy to access when cooking the socca.
3. Cook the pizza dough
Socca pizza dough is cooked in a frying pan, but I also like to get a grill ready to cook off the toppings when they have been placed onto the cooked dough.
So, start by adding your socca batter to the frying pan and swirl it around to the edges. It is much like cooking a crepe but you’ll want this batter to be quite a bit thicker and for it to cook longer on one side in the pan.
You can flip the socca to cook the other side in the frying pan, but to avoid any breakages I prefer to slide the socca onto a lined baking tray and slide this under the grill to cook the top side.
4. Add your toppings
Once the top of the socca is cooked you can add your toppings on. Make sure to spread the toppings across evenly before putting the socca pizza back under the grill. Allow your toppings to heat up, and if you are using vegan cheese, give it time to melt.
5. Serve
Add any fresh herbs or sauces like pesto after removing the socca pizza from under the grill, ready to serve and eat. Make sure to serve your socca pizza straight away as it is best enjoyed when hot and freshly cooked. The dough can harden over time, making it less enjoyable to eat!
Ingredients
Socca Pizza Dough
- 100 g Gram flour
- 150 ml Water
- Salt - to taste
- Black pepper - to taste
- Fines herbes
Socca Pizza Topping
- 1 Onion - sliced
- 1 clove Garlic - crushed
- 110 g Jackfruit
- 150 g Passata
- 2 tsp Rose harissa - I like rose harrisa best
- 2 tsp Almond butter
- 1 tsp Capers
- 1 handful Baby spinach
- 200 ml Vegetable stock
Optional toppings
Instructions
- 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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