The Best Mediterranean Socca Pizza

With Vegan Feta Cream

What is socca? And why are people turning it into pizza? Are you now curious about it?

Once you try this recipe, you will find what you are looking for. The combination of ingredients is so great that even people who are not a fan of pizza and vegan feta cream will surely love it.

It was then that this pizza would turn your world upside down!

A kind of recipe can help you enjoy the pizza and get it as healthy as possible. This is the perfect pizza that is not just delicious but also a healthy one.

Socca, a flatbread made from chickpea flour, becomes a fast and easy pizza you can add just about anything to.

A delicious Mediterranean version with roasted veggies, olives and vegan feta cream. It is an ultra-satisfying mix of flavor and culture.

This Mediterranean inspired socca pizza will literally blow your mind.

Prepare for everything you thought you knew about pizza to change forever!

Mediterranean Socca Pizza with Vegan Feta Cream

Nicole Kearsley
Socca, a flatbread made from chickpea flour becomes a fast and easy pizza you can add just about anything to. This recipe is a delicious Mediterranean version with roasted veggies, olives and vegan feta cream. Hmmm, so good. *Use premade flatbread if preferred
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner, Main Course
Cuisine French, Vegan
Servings 8


Socca Pizza

  • 1 ¼ cups Garbanzo Bean Flour
  • 1 piece Clove Garlic minced
  • 1 tablespoon Oregano dried
  • 1 tablespoon Extra Virgin Olive Oil
  • teaspoon Salt
  • 1 piece Small Zucchini thinly sliced
  • ¼ piece Red Onion coarsely chopped
  • 10 pieces Cherry Tomatoes thickly sliced
  • 10 pieces Kalamata Olives sliced
  • Handful Baby Arugula coarsely chopped
  • Greek Salad Dressing for drizzle(optional)

Feta Sauce

  • ½ piece Block Violife Vegan Feta Cheese
  • cup Vegan Mayonnaise
  • 1 tablespoon Olive Oil
  • 1 tablespoon Lemon juice
  • ½ teaspoon Oregano dried
  • 1 piece Clove Garlic minced


  • Wisk the garbanzo bean flour, 1 cup of water, 1 Tbsp extra virgin olive oil, 1 Tbsp oregano and 1/8 tsp salt. Set aside. Set the oven to broil on high.
  • Toss tomatoes, zucchini and onions with 2 tsp olive oil and a pinch of salt and pepper. Place on baking sheet then broil for 5 minutes. Remove from oven and reduce broil to low setting.
  • Blend or process vegan feta(break up the feta first), vegan mayonnaise, 1 Tbsp olive oil, lemon juice, 1/2 tsp oregano and 1 clove garlic until mostly smooth(add additional lemon juice if needed). Season to taste with salt and pepper.
  • In a large ovenproof skillet over high heat add 1 tbsp olive oil. Once hot, whisk the batter again, add to the hot skillet, and tilt to cover the entire pan. Cook, undisturbed, until Socca begins to bubble, about 4 to 5 minutes.
  • Place the skillet in the oven and broil until edges crisp, about 4 to 6 minutes.
  • Remove from oven then spread the feta sauce over the crust. Top with onions, zucchini, cherry tomatoes and sliced olives. Return to oven and broil on low for another 4 to 5 minutes.
  • Transfer to cutting board and sprinkle with chopped arugula then drizzle with Greek dressing(optional)


MAKE IT YOUR OWN: Feel free to add or remove toppings.
CHANGE IT UP: You can treat the socca pizza crust as though it were any basic pizza crust. You can use store bought or homemade pizza dough. Simply topped the pizza crust with sliced tomatoes and shredded mozzarella and sprinkled fresh basil on top once it came out of the oven.
RECOMMENDED SKILLET : A 10-inch cast iron skillet.
Keyword plant based, vegan
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