With Creamy Artichokes, Red Peppers, Arugula & Pears.
I think I will also declare it my new favorite dinner because it really is so delicious, so easy to make and healthy too!
Taste-wise, this really hits the pizza spot. Texture-wise, it’s very close but isn’t quite a replacement for a wheat or gluten-free flour based pizza.
The base of the pizza is a socca or “farinata” flatbread, made from chickpea flour.
As you can probably guess from the name, it originates from Italy and is made very simply by mixing chickpea / garzbonzo bean flour with water and a bit of olive oil, adding to a pan and baking at a high heat.
This one is smothered with mayonnaise, walnut & parsley spread then topped with roasted artichokes and red peppers. A pear and arugula salad sprinkled is over it before serving with extra served on the side.
It’s a much softer dough. Still, it’s in no way less delicious! If you’re on a vegan & grain-free diet, this will definitely cure your pizza cravings 🙂
Simple Socca Flatbread Pizza
- 1 1/4 cup Garbanzo Bean Flour
- 1 Clove Garlic minced
- 1 can Artichoke Hearts roughly chopped
- 1 Red Bell Pepper thinly sliced
- 1/4 cup Fresh Parsley chopped
- 1/3 cup Walnuts chopped
- 1/3 cup Vegan Mayonnaise
- Red Chili Pepper Flakes
- 1 Pear
- 2-3 cups Arugula
- 1 tablespoon White Balsamic Vinegar
- Olive Oil
- Add the garbanzo bean flour and 1 cup of water to a medium bowl. Whisk well. Add garlic, 1 tbsp olive oil, and 1/8 tsp salt. Whisk batter again to combine and set aside.
- Set the oven to broil on low. Drain the artichokes and roughly chop. Add the artichokes and red bell pepper to a baking sheet and toss with 1 Tbsp olive oil and a pinch of salt and pepper. Broil until the red bell pepper begins to brown in places, about 5 to 7 minutes. Keep the broiler on for Step 4.
- In a small bowl combine the walnuts, parsley, vega mayonnaise, red chile flakes, salt and pepper to taste. Set aside.
- Place a large oven-safe nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, whisk the batter again, add to the hot skillet, and tilt to cover the entire bottom of the pan. Cook, undisturbed, until socca begins to bubble, about 4 to 5 minutes. Transfer the skillet to the oven and broil until browned on the edges, about 4 to 6 minutes.
- Once the socca crust is browned on the edges, remove from the oven. Spread the parsley walnut mixture over the crust and top with the roasted artichokes and red bell pepper. Return socca pizza to the oven until everything is hot, about 2 to 3 minutes.
- Thinly slice the pear and add it to a large bowl. Add the arugula, white balsamic vinegar, 1 tbsp olive oil, and a pinch of salt and pepper. Toss the arugula pear salad. Remove the socca pizza from the oven and transfer to a cutting board. Top with some of the arugula pear salad. Slice. Serve any remaining salad on the side.