Description
A delicious and healthy Pepper & Mushroom Socca Pizza featuring a gluten-free chickpea flour base topped with sautéed peppers, mushrooms, fresh tomatoes, garlic, basil, and melted mature cheddar cheese. Perfect as a light meal or snack, this recipe blends Mediterranean flavors with a nutritious twist.
Ingredients
Scale
For the Socca Base
- 160g chickpea (gram) flour
- 1 tbsp rapeseed oil
- 250ml water (for batter)
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 (divided)
- 30g grated mature cheddar
Instructions
- Prepare the Batter: In a large bowl, whisk the chickpea flour with 250ml water until smooth to create the batter for the socca base.
- Cook the Socca Base: Heat 1 tablespoon of rapeseed oil in a large non-stick frying pan over low heat. Pour in the batter and cook gently for 4-5 minutes until the base has set and the edges start to lift.
- Flip the Base: Carefully loosen the socca base with a palette knife or spatula and turn it over. Cook for an additional 1-2 minutes on the other side, then transfer it onto a baking tray lined with baking parchment.
- Prepare the Toppings: While the base cooks, heat 1 teaspoon rapeseed oil in a pan over medium heat. Stir-fry the sliced mushrooms and peppers for about 4-5 minutes until they become soft and lightly cooked.
- Make Tomato Mixture: In a small bowl, combine the tomato purée, grated garlic, and 2 tablespoons of water. Stir in the chopped tomatoes to create a chunky tomato sauce.
- Assemble the Pizza: Spread the tomato mixture evenly over the socca base on the baking tray. Scatter the sautéed mushrooms and peppers on top, followed by half of the chopped basil and the grated mature cheddar cheese.
- Bake: Place the assembled pizza in the preheated oven at 200°C (180°C fan) or gas mark 6. Bake for 5-10 minutes until the cheese has melted and started to brown slightly.
- Garnish and Serve: Remove from the oven, scatter the remaining basil over the pizza, slice, and serve immediately.
Notes
- This socca base is gluten-free and a nutritious alternative to traditional pizza dough.
- Adjust the vegetables to your preference or season with additional herbs as desired.
- Use a non-stick pan to prevent the batter from sticking and for easier flipping.
- If you prefer a crispier base, you can cook the socca base a bit longer on the stovetop before baking.
- Use mature cheddar for a richer flavor or substitute with a vegan cheese to make it vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pizza
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: socca pizza, chickpea flour pizza, gluten free pizza, mushroom pizza, pepper pizza, healthy pizza, vegetarian pizza
