Socca Pesto Flatbread with Zucchini Noodles

gluten freevegetarian
Socca Pesto Flatbread with Zucchini Noodles

This two-ingredient flatbread is gluten-free and vegan, then topped with pesto, mozzarella cheese, and zoodles. Made from just chickpea flour from Bob’s Red Mill and water, this is an easy meal for the whole family!

Socca Pesto Flatbread with Zucchini Noodles

I eat more pizza in the summertime than I do in the winter. There’s something about a delicious, cheesy slice of pizza and a glass of wine outside that really makes me happy.

Of course, a glutinous slice of pizza can often leave me feeling bloated and lethargic, not a way I want to feel when it’s warm out. Enter: socca flatbreads. They’re all I’ve been making this summer!

Socca Pesto Flatbread with Zucchini Noodles

Socca is two ingredients: chickpea flour and water. It’s seriously one of the easiest things to make – AND it tastes JUST like pizza. The socca is firm and crust-like. I bake it in a small sheetpan (grease it first!) and the slices are easy to cut, serve, and let me just say this: you’ll be on a socca kick like me!

You can find socca in the flour aisle at the grocery store or in the gluten-free section. I’ve used Bob’s Red Mill’s Garbanzo Bean Flour, because as you already know, I trust Bob’s Red Mill’s products – especially since I fed this to Luca and loved it! Their bean flour is smooth and has a slightly more yellow color than regular white flour (because it’s made from chickpeas!)

Socca Pesto Flatbread with Zucchini Noodles

And if you’re wondering, “What will I ever make with garbanzo bean flour?” well, you’ll be addicted to making socca after this, BUT it’s also great in baked goods, like muffins! I’ve actually made a mini muffin using chickpea flour and water and some veggies.

You can keep this pizza vegan by ditching the cheese or using your favorite dairy-free alternative! I just love a good pesto and mozzarella combo, there’s nothing quite like it!

Socca Pesto Flatbread with Zucchini Noodles

I topped this pizza with crunchy zucchini noodles (they barely cook in the oven) for a great texture, sneaking in extra veggies, and a beautiful presentation.

Next time you have pizza night think about making socca flatbread instead! It’s protein-packed, vegetarian, gluten-free, and super tasty!

Note: Although this post was sponsored by Bob’s Red Mill, all opinions are my own, always.

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Nutritional Information & Recipe

Socca Pesto Flatbread with Zucchini Noodles

Prep Time10 mins
Cook Time30 mins
Total Time40 mins


  • 2 cups garbanazo bean flour
  • 2.5 cups water
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • 1 small zucchini
  • ¼ cup pesto
  • 1 cup shredded mozzarella cheese
  • red pepper flakes to garnish


  • Preheat the oven to 400 degrees.
  • Stir the flour and water together in a large bowl, making sure the flour mixes with the water and there aren’t any pockets of flour.
  • Stir in the oregano and garlic powder. Pour the mixture into a half sheetpan. Carefully transfer to the oven and bake for 25 to 30 minutes or until golden brown on the outside and firm.
  • Meanwhile, spiralize the zucchini with Blade D and trim the noodles.
  • When socca is done baking and is golden and firm, remove from the oven and top with the pesto, spreading out to coat the socca, leaving ½-inch around the edges as a “crust.” Sprinkle over evenly with the mozzarella cheese. Top with zucchini noodles. Bake in oven for 5 to 7 minutes or until cheese melts. Sprinkle with red pepper flakes.
  • Cut into preferred slices and serve.

Socca Pesto Flatbread with Zucchini Noodles

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Kathy Hurst says:
Seems to be some missing directions between #2 and #3. Does it need to be kneaded? Can't believe you stir it in a bowl and then dump in a sheet pan and that's it??? Don't you have to use your fingers and pat it out flat? Please clarify..
lisa says:
if you note the ratio of flour to water, you'll see there is a reason Ali said to "pour" the mixture. it's thinner than pancake batter. I also recommend using nonstick spray prior to pouring. the flatbread really sticks to the pan and it's a huge mess to scoop out the slices and clean the baking sheet. might be worth erring on the side of over-cooking the flatbread.
Julie Karr says:
This was delicious! Made a few adjustments: batter was like pure water so added a considerable amount of garbanzo bean flour to it, poured it out on parchment paper and it turned out well. Used low calorie pesto recipe that uses ricotta cheese and only 2 tsp of oil. Taking left overs for lunch.
Julie says:
This sounds great. Did you find that 30 minutes of baking was enough with such a thin batter?
Dizzyt5 says:
For real, in a half-sheet? Not a quarter-sheet?

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