Mini Socca Pizza–three ways (Gluten Free)

These mini socca (gram flour) pizzas can be whipped up in minutes, and the topping options are endless. Naturally gluten-free and super tasty. Three topping ideas here.

I’m super excited to have teamed up with Sarah Ann Macklin again to bring you a delicious, super quick recipe.

These mini socca (gram flour) pizzas are a staple in my kitchen as they can literally be whipped up in minutes and the topping options are endless.

I love pizza as much as the next person, but they can be a little limiting in terms of plant-based toppings, so I’ve included some of my favourites here; kale pesto with juicy mushrooms, a classic tomato with roast peppers and pine nuts, and a gorgeously green option with pea & mint hummus and charred asparagus and courgette.

Not included, but a sprinkle of my cashew ‘Parmesan’ is amazing.

I hope you enjoy xx

Mini socca pizza–three ways (gluten free)

Prep time: 5

Cook time: 15

2-6 servings

5 from 1 vote

Ingredients

Per socca pizza

1/2 cup gram flour per pizza
1/2 cup water
1/2 tsp organic apple cider vinegar
1/2 tsp sea salt
Twist black pepper
Splash rapeseed or olive oil
Optional–any herbs or spices you like

Kale pesto with mushrooms

For the kale pesto

2 cups kale tough stalks removed
1 cup spinach
1 cup walnuts
2 tbsp olive oil
Juice and zest 1 lemon
3 tbsp nutritional yeast
1/2 tsp sea salt
3 tbsp water

For the mushrooms

2 cups mushrooms of choice–chopped a little
Splash olive oil
1/2 tsp salt
Twist black pepper

Roast peppers, olives, pine nuts, rocket

1 yellow pepper chopped
1 red peppers chopped
1 tsp olive oil
1/2 tsp sea salt
2 tbsp tomato purée

For the toppings

2 tbsp green olives
Pine nuts toasted
Handful rocket

Pea & mint, charred courgette & asparagus

3 cups frozen peas defrosted
2 cloves garlic
1 –2 tbsp good quality tahini
1-2 tbsp extra virgin olive oil
Juice 1/2 lemon
1 Tsp sea salt
Big handful fresh mint

For the roast veg

Asparagus sliced in half if large
1 courgette sliced
1 tbsp olive oil
1/2 tsp sea salt

Instructions

Per socca pizza

Note–if you have time to leave the batter to sit for 30 mins. Not essential, but improves texture & flavour.
Preheat a nonstick frying pan with a little olive oil.
Add the ingredients to a large bowl and mix until you get a thick batter.
Spoon the mixture and into the pan and fry for 1-2 minutes until the underside is firm.
Carefully flip and then cook for another minute until the bases are cooked through and slightly golden.

Topping options below

Kale pesto with mushrooms

To make the pesto, simply add all the ingredients to a food processor and blitz until smooth. You can do this in a pestle and mortar if you don’t have a food processor.
For the mushrooms; Add the oil and mushrooms to a small pan, fry on a medium heat for a few minutes until soft and browning slightly.
Turn off the heat and season well.
To make the pizza:
Spread the base with pesto, then top with the mushrooms.

Roast peppers, olives, pine nuts, rocket

Roast the peppers
Preheat the oven to 350 degrees/gas Mark 4.
Cut the peppers into quarters.
Add the peppers to a roasting tray, then toss to coat them on olive oil & salt. Roast for approx 20 minutes until soft and charred a little.
To make the pizza:
Spread the base with tomato paste, then top with the peppers, olives and toasted pine nuts.

Pea & mint, charred courgette & asparagus

Add everything apart from the mint to a food processor and pulse to get a chunky paste.
Add the mint and pulse once.
To roast the veg:
Preheat the oven to 350 degrees/gas Mark 4.
Add the chopped veg to a roasting tray, then toss to coat them on olive oil & salt. Roast for approx 20 minutes until soft and charred a little.
To make the pizza:
Spread the base with pea dip, then top with the roast veg.

Print Recipe

I'd love to hear your comments…

Joelle

7 years ago Reply

Do you think I can I sub lemon juice for the apple cider vinegar? Vinegar makes me itchy.

Thanks!
- Niki
  
  6 years ago Reply
  
  Hi Joelle
  I would just omit it, still great.
  Best
  Niki x
Miranda

7 years ago Reply

I made the roasted peppers one and it was delicious. I found the longer I let the batter stand the better the pizzas. I also made a ‘mushroom pizza’ after being jealous of my friend’s one in the pub. I put on cashew cheese and garlic and thyme mushrooms and it was delicious too. Great recipe for healthy pizzas :).
- Niki
  
  7 years ago Reply
  
  Hi Miranda
  I absolutely agree, if you can let the batter stand it’s great.
  Love your cashew cheese and mushroom topping!
  Love
  Niki xx