Description
A delicious and healthy Pepper & Mushroom Socca Pizza featuring a crispy chickpea flour base topped with sautéed mushrooms, peppers, fresh tomato sauce, basil, and mature cheddar cheese, baked to perfection for a gluten-free and vegetarian-friendly meal.
Ingredients
Scale
For the Socca Base
- 160g chickpea (gram) flour
- 1 tbsp rapeseed oil
- 250ml water
For the Toppings
- 1 tsp rapeseed oil
- 70g mushrooms, thinly sliced
- 1 pepper, halved, deseeded and thinly sliced
- 2 tbsp tomato purée
- 1 garlic clove, finely grated
- 2 tomatoes, chopped
- 2 tbsp chopped basil
- 30g grated mature cheddar
Instructions
- Prepare the Socca Batter: In a large bowl, whisk together 160g chickpea flour and 250ml water to form a smooth batter. Set aside to rest briefly.
- Cook the Socca Base: Heat 1 tbsp rapeseed oil in a large, non-stick frying pan over low heat. Pour in the batter and cook gently for 4-5 minutes until set and golden on the bottom. Carefully loosen the edges with a spatula, flip, and cook for an additional 1-2 minutes on the other side. Remove the base from the pan.
- Prepare the Vegetable Toppings: Heat 1 tsp rapeseed oil in a separate pan over medium heat. Add the sliced mushrooms and peppers, stir-frying for about 4-5 minutes until softened.
- Make the Tomato Sauce: In a small bowl, mix the tomato purée and grated garlic with 2 tablespoons water. Stir in the chopped tomatoes to complete the sauce.
- Assemble the Pizza: Place the socca base onto a baking tray lined with baking parchment. Spread the tomato sauce evenly over the base. Scatter the sautéed mushrooms and peppers on top, then sprinkle half of the chopped basil and the grated mature cheddar cheese over the pizza.
- Bake the Pizza: Preheat the oven to 200°C (180°C fan) / Gas mark 6. Bake the assembled pizza for 5-10 minutes, until the cheese has melted and the toppings are heated through.
- Garnish and Serve: Remove from the oven and scatter the remaining chopped basil over the pizza before slicing and serving.
Notes
- Use a non-stick frying pan to ensure the socca base cooks evenly and doesn’t stick.
- Be gentle when flipping the socca base to keep it intact.
- For a vegan version, substitute the cheddar cheese with a plant-based alternative or omit it entirely.
- This socca base can be used for other toppings or enjoyed on its own as a flatbread.
- Ensure vegetables are thinly sliced for quick and even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pizza
- Method: Stovetop and Baking
- Cuisine: Mediterranean
Keywords: socca pizza, chickpea flour pizza, gluten free pizza, mushroom pizza, pepper pizza, vegetarian pizza, healthy pizza, Mediterranean pizza
