How to use up chick pea flour

How about Socca pizza?

I found this recipe years ago, I think the recipe came from Sue Riedl. It’s fun and easy to make and takes no time at all. It doesn’t have the same texture as as regular pizza dough because it’s made with chick pea flour.

You may have bought some chick pea flour for a specific recipe and have had no use for it since. It could be tucked away in the pantry or in the back of the fridge (which is where I keep mine). If not, it’s worth buying a bag because I’m pretty sure once you try this you’ll want to make it again.

It’s an opportunity to add healthy legumes and experiment with a variety of toppings. Here’s the basic recipe and build your own from there:

Ingredients:

I cup Chick pea flour (128grams)

1 Cup water ( 240ml)

2 Tablespoons Olive Oil

Method

Place the ingredients in a bowl and whisk together. It’ll have the consistency of crepe batter.

Add a sprinkle of dried rosemary (optional)

Put the batter in the fridge for at least 20 minutes or several hours.

Preheat the oven to 450F and heat an oven proof 10 inch pan in the hot oven for 5 minutes.

Very carefully and using heat proof mitts remove the pan from the oven-it will be very hot so take care.

Add a little oil to the pan and a ladle of the prepared batter.

Return to the oven and bake for 5 minutes.

Turn on the broiler and let the socca crisp up for about 1-2 minutes.

Using oven mitts, remove the pizza from the oven.

Add the toppings of your choice.

Slide the the pizza out of the pan onto a chopping board. Slice, serve and enjoy!

Above photo served with pesto sauce, caramelized onions, roasted red pepper and mushrooms.