Mini Socca pizza–three ways (Gluten Free)
These mini soca (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.
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.
Notes
2-6 servings