Socca pizza was something of a revelation to me. Not only is it a completely gluten-free dough, but it is also really quick and simple to make. Not at all like making traditional pizza dough that requires hours of kneading.
The socca pizza dough can be knocked up in a few minutes using just 5 ingredients and it cooks in under 10 minutes. Providing you with a simple but effective pizza-esque base that is nutritious, grain-free and entirely vegan.
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Servings: people
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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