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Socca Pizza

A tasty vegan & gluten-free pizza alternative
Prep Time10 mins
Cook Time30 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