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