Have you ever heard of socca? I hadn’t either until I craved a crispy flatbread after learning of my gluten allergy several years ago. Imagine your favorite thin crust pizza only made of chickpea flour & a little olive oil, cooked on a blistering hot cast iron skillet. Not only is it easy to make, but being able to customize your toppings and the crunchy deliciousness make socca one of my favorite weeknight meals.
Socca originated in Nice, France, and you’ll probably find a dozen ways to make it. I prefer to grind my own flour for the freshest flavor, mix it with equal parts water and a splash of olive oil, then sear it in a smoking hot pan that has been preheated in the oven. When I’ve got fresh herbs on hand, I mince them and throw into the batter, along with a pinch of garlic powder.
And the toppings, well there’s a whole world full of possibilities. It’s really up to you and your favorites or whatever is in season For this version I decided to play on a Greek theme with chopped kalamata olives, sundried tomatoes, feta cheese. For a healthy green kick I sliced kale into very thin strips and also added a few green onions. The result was delicious!
* One thing to note is that chickpeas do take a little longer to process in the grain mill, but just be patient. Also, make sure you have the grind setting turned to coarse for best results.
- ½ cup chickpea flour
- ½ cup water
- ½ tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- pinch of garlic powder
- ½ cup thinly sliced kale, massaged for a few minutes to wilt
- handful of chopped kalamata olives
- handful of sundried tomatoes
- handful of feta cheese
- Preheat oven to 500 degrees and place cast iron skillet inside of it.
- Whisk together the chickpea flour, water, olive oil, salt and garlic powder in a small bowl using a whisk. Let rest for at least 20 minutes.
- Remove the skillet from the oven using oven mitts. Set on a burner, which you turn onto high heat.
- Add a teaspoon or so of olive oil and swirl to coat the bottom of the pan.
- Whisk the chickpea batter quickly and then pour into the hot skillet. Tilt the pan so the batter coats the entire surface of the pan.
- Cook for 1-2 minutes, then flip and cook for another 2 minutes.
- Return skillet to oven, turn to broil and cook for 4 minutes until edges are golden brown.
- Remove from oven and scatter toppings onto socca. Cut into wedges and serve.
