Soft Socca with Basil Pesto and Vegetables

Socca with Basil Pesto and Vegetables 2

Socca is a naturally gluten-free flatbread made from chickpea flour. It is popular in Provence. Oh la-la! You can serve socca on its own or you can top it and serve it like a pizza or wrapped around a filling and eaten like a burrito. Chickpea flour is full of fiber, protein, vitamins, and minerals that fill you up and keep your insides feeling great! My basil has been growing like crazy, so I decided to make a fresh basil pesto to top my socca, along with fresh veggies I had on hand. I used spinach, mushrooms, red onion, and kalamata olives. Any combination of vegetables will work, so use what you have on hand and get creative. This socca acts as a canvas for flavor and I loved every single bite! The pesto adds just the right bite in combination with the vegetables. (I really could just eat this pesto with a spoon!) This socca is very filling and so satisfying. Enjoy!

Socca with Basil Pesto and Vegetables 3

Socca with Basil Pesto and Vegetables 4

Soft Socca

2 cups water

1 3/4 cups garbanzo bean flour

1 1/2 tablespoons grape seed oil

3/4 teaspoon dried rosemary

3/4 teaspoon kosher salt

Freshly ground black pepper

In a bowl, combine all ingredients. Whisk until smooth. Place a pizza stone in your oven and preheat oven to 400 degrees. Lightly brush a 10-inch nonstick frying pan with grape seed oil and warm over medium-high heat until very hot. Add about one cup of the batter and swirl to coat the pan. Cook until air bubbles appear on the top and the bottom is brown, about 2 minutes. Using a silicone spatula, turn the socca over and cook until spotted brown on the bottom, about 1 minutes longer. Turn over onto parchment. Repeat to cook the remaining batter. Top socca with basil pesto and vegetables. Place socca on pizza stone and bake for 5 minutes to cook through. Serve. (Adapted slightly from Recipe Source: Weeknight Gluten Free)

Basil Pesto

3 cups fresh basil

1/2 cup pine nuts, toasted

4 cloves garlic, minced

1 tablespoon nutritional yeast

2 tablespoons lemon juice

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

water to thin

Place all ingredients in a food processor. Process until it is fairly smooth with a bit of texture. Add water as needed to get the right consistency. (Recipe Source: Garden Fresh Foodie)



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