Socca Pizza

Recipe inspired from different socca pizza recipes from The Cutting Veg and Cotter Crunch 

According to Cotter Crunch, “Socca (the French name) or Farinata (the Italian name) is basically chickpea flatbread.” Besides chickpea flour, Socca is made with common ingredients you should already have in your kitchen! It’s delicious, nutritious, vegan (the socca part, not the toppings) and gluten free!

Check out my post about Smoked Salmon Socca if you are looking for a different socca recipe.

You can always take this recipe just to make the socca and add your own favorite toppings!

Here it goes…


  • For Socca Pizza Crust:

    • 1 cup chickpea/garbanzo bean flour (I used Bob’s Red Mill)
    • 1 cup water
    • 1/4 tsp sea salt and pepper each (to taste)
    • 1 tbsp olive oil
    • 1 tbsp coconut oil (to coat the pan)
    • 1 tsp minced Garlic (or 2 cloves)
    • 1 tsp herbs, I used Gourmet Garden Basil Paste
    • 10 to 12 inch Pan to heat in oven (cast iron works great. See notes for size)

    Socca Pizza Toppings:

      • 1/2 avocado
      • mozzarella (I used Ciliegine, but any cheese will do)
      • 1/4 to 1/3 cup Cucina Antica Tomato Basil sauce (I like this brand because it has no added sugar)
      • 2-3 tbsp chopped green onion/scallion
      • Spinach to top
      • Extra Salt/pepper to sprinkle on top


  1. Mix your flour, 1 tbsp olive oil, water, and herbs/seasoning together. Whisk until smooth. It’s best to let it sit for 15-20 minutes at room temperature.
  2. While the batter is sitting, preheat oven to broil. Place your pan in the oven to heat for 10 minutes.
  3. Using oven mitts, remove pan after 10 minutes.
  4. Add 1 tbsp of oil (I used coconut oil) to the pan and swirl it around to coat pan
  5. Gently pour in your chickpea/socca batter. Tilt pan so the batter fills and is even.
  6. Turn oven down to 425F and place pan back in oven for 5- 8 minutes or so. Just until the batter is set.
  7. Remove from oven.
  8. Spread the tomato sauce on top, then add avocado. Place spinach and cheese on top of the tomato sauce and avocado. Green onion can go on the top or you can wait to add in fresh last.
  9. Place back in oven for 10-15 minutes until cheese is melted and the socca bread is crispy and brown on outside.
  10. Remove from the oven. You should be able to slide the pizza crust onto a stone or heat safe surface.
  11. Optional: Add a bunch of sprouts/microgreens and additional toppings like more chopped green onion, salt/pepper to taste, red pepper flakes, and a drizzle of olive oil on top. Slice and serve.


  • Depending on the size of your pan, you can make 2 small pizzas or 1 larger, thinner crust pizza.
  • Feel free to use vegan cheese if you want vegan socca pizza.
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 Let me know how you like it, and tag me at @ahavabite on instagram or using the hashtag #ahavabite so I can see your delicious creations!


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