Who loves pizza for breakfast? Chickpea flour socca pizza is vegan, gluten-free, and a source of plant-based protein. It is like a frittata, but the toppings are on the outside, not mixed in.  Chickpea flour socca requires little planning and is very versatile.  Socca pizza is thick, fluffy, savory, and a great vegan, gluten-free breakfast option.  

On my quest to balance my hormones, I did a 30-day detox to help reset my liver. To be honest, it was really hard for me to fully follow because removing corn, gluten and soy products left gaping holes in my diet. But I loved the awareness that it brought me; I didn’t realize how much I relied on gluten and soy as a vegan!

My question became, how replace gluten and soy, especially as a vegan and especially while in the middle of marathon training?  For my birthday brunch earlier this month, I went to Althea, an incredible vegan restaurant in downtown Chicago.  I ordered the most delicious chickpea frittata – thick, airy and extremely filling.  Chickpea flour is a gluten-free flour that contains a good amount of protein.  Perfect for my “no soy, no gluten but still need protein” conundrum.  A few days later, I was trying to replicate it at home.

I wanted to get the batter nailed down so I chose to go the route of a socca pizza instead of a frittata.  And to be totally honest, breakfast pizza sounded amazing when I came home from a run one day.  Socca (also called farinata) is a type of flatbread that comes from France.  The basic socca ingredients are chickpea flour, water and oil.  Easy!  I chose to add turmeric because it’s marathon training season and I feel like I am constantly inflamed, cumin for some iron (source, who knew?!) and a pinch or paprika.

For toppings, I went with what I had on hand: spinach, onions, mushrooms and tomato sauce.  The toppings are totally customizable, and I think I might try it with a pesto in the future. Or, just plain socca pizza crust without any toppings because I adore carbs.  The amounts for the recipe reflect one serving – I only have one 10-inch cast iron skillet and am usually just cooking for one.  Double or triple the batch to serve more as needed.

If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag@Rabbitfoodruns on Instagram.  I’d love to see how you enjoy your chickpea flour socca pizza creations! 

Like this socca pizza and want more chickpea flour recipes?  Check out these:

• Vegan omelette
• Savory butternut squash waffles
• Sweet potato protein waffles
• Veggie burgers
• Hummus fritters

Buen provecho,

Becca

Print Recipe

Chickpea Flour Socca Pizza

Chickpea flour socca pizza is a fluffy, thick, savory vegan and gluten-free dish. It's simple and takes less than 20 minutes to make. Socca pizza requires very little planning and is very versatile. Substitute whatever vegetables and sauces you have on hand

Course

breakfast, Main Dish

Servings

10-inch pizza crust

Ingredients

For the socca

• 1/2 c chickpea flour
• 1/2 c water
• 1 tbsp olive oil
• 1 tsp minced garlic
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/4 tsp paprika
• pinch salt and black pepper

For the toppings

• 1 tbsp oil *optional
• 1/2 c chopped onions
• 1 c washed and sliced mushrooms
• 1 c washed spinach
• 1-2 tbsp tomato sauce
• pinch nutritional yeast *optional
• pinch salt and black pepper

Course breakfast, Main Dish Servings 10-inch pizza crust Ingredients For the socca 1/2 c chickpea flour 1/2 c water 1 tbsp olive oil 1 tsp minced garlic 1/2 tsp turmeric powder 1/2 tsp cumin powder 1/4 tsp paprika pinch salt and black pepper For the toppings 1 tbsp oil *optional 1/2 c chopped onions 1 c washed and sliced mushrooms 1 c washed spinach 1-2 tbsp tomato sauce pinch nutritional yeast *optional pinch salt and black pepper

Instructions

1. Preheat the oven to 450F. Place a 10-inch cast iron skillet inside to heat up.
2. In a mixing bowl, combine all of the ingredients for the socca. Let sit for 20 minutes so the inside is fluffy.
3. Once the batter is ready, remove the cast iron skillet from the oven and place on a burner over high heat. Add 1 tbsp oil and tilt the pan to coat. Whisk the socca batter and then pour in the skillet, evenly distributing the batter around the entire pan. Heat until bubbles begin to form, about 4-6 minutes.
4. For a crispier crust, turn the oven to broil. Then, transfer skillet to the oven and broil for an additional 5-8 minutes until slightly browned. For a fluffier crust, do not use the broiler and simply transfer the skillet to the oven and bake at 450F for 8-10 minutes.
5. While the socca is baking, cook the toppings. Heat 1 tbsp of oil in a skillet. Add in the onions and cook until edges begin to brown. Add in mushrooms and stir. After a few minutes, add in the spinach and stir to wilt. Remove from heat and season with salt and pepper to taste.
6. Remove the skillet from the oven. Flip over to remove the socca - it should slide right out and if not, tap the bottom of the skillet to loosen and use a spatula. Top with tomato sauce, sauteed vegetables and a pinch of nutritional yeast.

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Linking with Fairytales and Fitness, Confessions of a Mother Runner and a Whisk and Two Wands.