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!
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 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!)
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!
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.
Nutritional Information & Recipe
Socca Pesto Flatbread with Zucchini Noodles
- 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.