Socca is a thin pancake made from chickpea flour (AKA besan). You can buy chickpea flour at Indian grocery stores or at health food stores. It makes a crispy, gluten-free, lower-carb pizza base!
- •Sift 1/2 cup chickpea flour and a pinch of salt together into a mixing bowl, using a sifter or a fine mesh strainer.
- •Whisk in 1/2 cup of water, to form a thick paste, making sure to eliminate all of the lumps.
- •Ad another 1/3 cup water, until the mixture resembles pancake batter.
- •If desired, add a few pinches of chopped cilantro or parsley, and/or some red chili flakes to add flavor to the batter. Whisk to combine.
- •Heat 2 tbsp coconut or olive oil in a large nonstick frying pan over high heat.
- •Pour the batter into the pan, jiggling the pan a little bit if necessary, to help the batter spread. It should form a circle.
- •Cook the batter for 3-4 minutes, until it becomes firm, and the bottom turns golden brown and crisp.
- •Carefully flip using the largest spatula you own, then cook on the other side for 2-3 minutes, until it also becomes golden brown and crisp.
- •At this point, you could remove the socca from the pan, cut it into wedges, and serve. I love it this way with curries and soups.
- •Or, you could preheat your oven to 400 degrees F, line a baking sheet with parchment paper or dust it with a little chickpea flour, and put the socca on it.Top it with anything you'd put on pizza, and bake it for 10-12 minutes until brown and bubbly. Cut into wedges and serve!
- •Here's one I made with roasted tomatoes, cremini mushrooms and goat cheese.
- •And here's today's, with green olive tapenade, Parm, caramelized onions, and chard.