As a gluten free gal, I have a deep love affair with socca. For those of you who are not familiar, socca is a crispy chickpea pancake type thing that is a popular street food in Nice, France. It’s typically served in a napkin alongside an icy cold glass of rosé. Oui s’il vous plait. Socca is made using chickpea flour, water, salt, and olive oil. It’s simple, delicious, and gluten free! Hooray for socca! Also called besam, garbanzo, or gram flour, chickpea flour is just ground up roasted or raw chickpeas so it is very high in protein, fiber, and iron. I love it because it gives comfort food the ability to also be healthy food, and also because it's quite inexpensive. Bob's Red Mill makes a great garbanzo bean flour, which is what I used for this recipe.
Socca can and should be enjoyed as is….OR...you can use it to make yourself a delicious socca pizza!
The thin and crispy pancake makes for an absolutely fantastic crust that is much more nutritiously viable than your typical wheat flour crust. You can use any topping that you would normally use one a pizza, but this recipe for socca pizza with broccoli rabe, yellow peppers and feta sure was yummy!
Be sure to combine the ingredients for your socca an hour before you’d like to make your pizza. The batter is better after sitting at room temp for 1 hour.
Ingredients: For the socca: 1 c chickpea flour 1 c. water ¼ c olive oil 1 tsp sea salt Toppings: 2 shallots, chopped ¼ yellow pepper, thinly sliced ½ c broccoli rabe florets ½ c feta cheese diced parsley, to top
Directions: Whisk together chickpea flour, water, salt, and 2 Tbsp olive oil. Let sit at room temp for 1 hour. Make sure one oven rack is about 8 inches away from the broiler. Place a 8-10 inch cast iron skillet on that oven rack and turn your broiler on high. Once it’s hot, VERY CAREFULLY remove the skillet from the oven and drizzle 1 Tbsp olive oil in it. Swirl it around so it is distributed evenly and then pour in the chickpea batter. Return to the oven and cook for about 5 minutes or until the edges brown. Remove from the oven, again VERY CAREFULLY. Turn off the broiler and preheat the oven to 425 degrees. Drizzle remaining 1 Tbsp olive oil over the socca. Top with your chosen toppings and bake for about 8 minutes, until the cheese is a little browned. Remove from the oven and top with fresh parsley. Let it cool a few minutes before slicing and serving (perhaps with an icy cold glass of rosé!) Enjoy!
*to make regular socca just omit toppings and 3 Tbsp of olive oil to the batter, 1 Tbsp to the skillet and cook on broil for about 8 minutes. Remove from the oven, top with sea salt, and break off into messy and delicious pieces!