These things are a godsend for my Perricone/anti inflammatory diet where it’s really hard to find anything that resembles a base to put other food on top of. Also these taste like pancakes! Which is one of my favourite types of food but I’ve really been struggling to find a tasty, healthy alternative. You can use these to dress them with any number of ingredients you fancy. This recipe is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians and vegans. This meal takes under 30 minutes and is from Gwyneth Paltrow’s cookbook “It’s All Easy“.
Makes 6 pizzas
- 2 1/2 cups chickpea flour
- 2 tablespoons olive oil, plus more for frying
- Toppings of your choice
Whisk the chickpea flour, olive oil and 2 cups of water together and season with 2 pinches of salt to make the batter. When you’re ready to cook the pizzas heat an 8 inch nonstick pan over medium-high heat. Add 2 tablespoons of olive oil, pour in about 1/4 of the batter and cook for 3 to 5 minutes until the bottom is crispy and the top is almost set. Carefully flip the socca and cook for a further minute. Transfer to a plate and dress with your desired toppings. Repeat with the remaining batter.