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 (and 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 more 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
We sourced all ingredients from Daylesford.
Sarah Ann is a Harley Street Afn Nutritionist and model and is passionate about health and nutrition.
Sarah Ann says;
It is understandable, that after a long day whether it be work, family lives or social lives, it’s tempting to spend money on convenience fast food or even what we believe to be a ‘healthy’ option on Delievroo. Even the healthiest options can still be loaded with added sugars, salts and fats, which we are unaware of. Therefore, food preparation and planning are key. I always recommend planning your lunches and dinner on a Sunday and ordering the food you need. I can guarantee you will save money and follow a healthier diet.
With people spending more time scrolling through Instagram than cooking, Rebel Recipes and I have come up with a 20-minute meal recipe, done in 3 ways to help keep time to a minimum and the fun is still in cooking! Ditch the Delieveroo greasy pizzas. For some wholesome, all veggie healthy mini socca pizzas. This is a great mid-week recipe to invite your friends around for a catch up whilst digging into these delights! Why not swap the toppings every week? See which one is your favourite?
This dish is easy and versatile to make. The recipe is packed full of fibre to support our gut health, as many of us are not gaining the average 30g a day if fibre. The base is also gluten-free, which can therefore allow cooking for people with allergies a lot easier. The toppings are loaded full of veggies, again increasing your fibre intake and an abundance of vitamins. This meal is a great way to sneak in your 5 a day without even trying.
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.
4 Responses
Do you think I can I sub lemon juice for the apple cider vinegar? Vinegar makes me itchy.
Thanks!
Hi Joelle
I would just omit it, still great.
Best
Niki x
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 :).
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