| Crispy socca pizza with roasted tomatoes, shiitake, and onion
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Crispy socca pizza with roasted tomatoes, shiitake, and onion

I love making socca and during the first few months of confinement, I was making a lot of pizza for my family and I would make myself a socca version because I avoid gluten. As you may or may not know, socca is a Mediterranean flat bread made with chickpea flour. If you enjoy it, here is a recipe that I love making with avocado and roasted vegetables:

This new version is a quicker version and a smaller one as well. I find it makes a perfect personal size pizza, I don’t have to let it sit (it’s usually good to let your socca batter sit for ½ hour to an hour), and because it’s smaller, it cooks even quicker. As you can see in my photo, I may have left it a little too long in the oven because the edges are burnt. I do believe however that that burned crust is part of its deliciousness. I do advise you to keep a close eye so you can get just the right amount of charred edges.

The toppings here are my absolute favorites. Sliced shiitake mushrooms, beautiful Italian tomatoes slices, and half a medium red onion, sliced as well, all of these roasted on one sheet pan with a touch of olive oil and sea salt.

Once the socca is cooked to perfection, I layer it with homemade or store-bought basil pesto, and the roasted vegetables. It’s possible to slice this flat bread as you would a pizza, but I like putting it whole in my plate and eating it with a knife and fork. There are no words to say how much I enjoy this meal. I hope you try it and let me know your thoughts.




Ingredients (makes 1 portion)


  • ½ cup chickpea flour
  • ½ cup water
  • 1/2 tbsp. olive oil (+ more for pan)
  • Sea salt (1/4 tsp.)



  • 5-8 small shiitake mushrooms, washed, stems removed, sliced
  • 3 Italian tomatoes, sliced (1/8” thickness)
  • ½ medium red onion, thinly sliced
  • 1-2 tbsp. olive oil
  • Sea salt to taste
  • 1-2 tbsp. basil pesto



  • Set your oven to 425 F.
  • Mix socca ingredients in a bowl and keep to the side. Although you don’t have to let the socca mixture sit 30 minutes to an hour, it will sit while you prepare your veggies, this will be enough
  • Place veggies on a baking tray, making sure they are not overlapping.
  • Drizzle with olive oil, sprinkle with sea salt.
  • Mix delicately with your hands to make sure all veggies are lightly coated with oil.
  • Place in the oven and roast for 15-20 minutes until shiitakes appear crisp, and tomatoes have lost their moisture. The onions will become very crisp as well (almost burnt).
  • While vegetables are roasting, 10 minutes into their roasting time (at this point, they are not done yet), take a non-stick metal 9” pie dish and place it on the top rack of the oven.
  • Leave it in the oven for 5 minutes so it becomes hot, remove carefully with an oven mitt and pour ½ tbsp. olive oil in the pie dish, swirling it around so it covers the bottom.
  • Pour the socca mixture into the dish and place on top rack of the oven.
  • Cook for approximately 5-8 minutes while vegetables are getting done and once you remove the vegetables, place the oven on broil setting to crisp up the top and edges of your socca. It is at this point that you have to watch very closely. You will only leave it to broil 1-2 minutes until you obtained your desired coloration.
  • Removed socca from the oven and place carefully on a plate.
  • Spoon the pesto onto the top and spread. Finish by alternating the tomato and shiitake slices on top and liberally top with burnt onion.




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