• Socca Pizza with Kale and Red Onions

    Posted on April 15, 2011 by in Main Courses

    Chickpea flour + a cast iron pan makes for a super easy, super tasty pizza crust! No yeast, no kneading, just crispy deliciousness. Here I’ve topped it with tomato sauce, kale, red onions, and cream cheese, but you can top socca pizza with pretty much anything your little heart desires.

    For socca crust:
    1 T. olive oil + 1 T. olive oil
    1 C. cold water
    1 C. chickpea flour (also called besan at Indian markets; Garfava flour works, too)
    1 t. kosher salt
    1/2 t. ground cumin
    1/2 t. dried rosemary
    1/2 t. dried oregano

    For toppings:
    1/2 jar marinara sauce (optional)
    2 t. olive oil
    1/4 red onion, thinly sliced
    1 clove garlic, thinly sliced
    5 leaves kale, washed, stems removed, and sliced
    Vegan cream cheese (optional)
    High quality olive oil & sea salt if you are opting not to use marinara sauce

    Put a 12-inch cast iron skillet (10-inch is fine, too, the crust will just be a bit thicker and chewier) into your oven and preheat oven and skillet to 450 F.

    In a blender, combine water, chickpea flour, 1 T. olive oil, salt, cumin, rosemary, and oregano. Blend until smooth, scraping sides of blender if necessary. Refrigerate batter until oven has preheated.

    Remove cast iron skillet from oven. (Careful! It’s very hot!) Put 1 T. olive oil into pan and swirl carefully to coat the bottom and about 1/2 inch up the sides. Return oiled skillet to the oven for a few minutes until oil is hot and shimmering.

    Remove skillet from oven, pour batter into skillet and place back into oven and cook for 15 – 20 minutes, or until center is set and edges are browned and pull away slightly from the pan.

    Turn on broiler. Leaving the socca crust in the pan, spread on a layer of tomato sauce (some like it thick, some like it thin). If you are not using marinara sauce, drizzle some good quality olive oil and sprinkle some nice sea salt. Or skip both – it will still be delicious, I promise! Spread kale topping (see below) evenly across the pizza. Dot with knobs of vegan cream cheese, if using. Place pan under broiler until cream cheese is very lightly browned, being careful not to let the kale burn, about 3 minutes.

    Remove pan from broiler and let pizza rest for 5 minutes. A steady hand and a spatula will easily slide the pizza from the pan onto a waiting surface, where you can cut it into slices and devour.

    To make topping: Heat olive oil in a pot or pan and sauté red onion until it begins to brown. Add in garlic and sauté until it begins to brown. Add kale and saute until it reaches your desired texture (some like it al dente, some like it meltingly tender).

    Serves 1-2 as a main dish, 3-4 as an appetizer

    The time needed to cook this recipe is under 30 min


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5 Responsesso far.

  1. allison says:

    So easy to make, and makes a wonderful pizza crust. It is the first crust that I have had that has flavor and texture! We did a “spring” pizza and sauteed leeks, summer squash, and corn cut from the cob, then made a corn/garlic puree for the sauce, and topped with a goat cheese cheddar. DELICIOUS!

  2. Ketty says:

    I’ve made this crust twice and I love it! I used fresh rosemary from our garden in the crust and did kale, red onion, garlic and jalapenos on top. And sun-dried tomatoes for the “sauce”. It was crazy delicious!

  3. This is the best and easiest GF pizza crust I’ve tried yet! I’ve been using Chebe, which is pretty good (not vegan but could be veganized by someone more experienced) but it’s a bit rubbery unless you make it super thin.

    Thanks for posting this. I’m going to be making it often!

  4. [...] with Shallots and Onions to Sketch-Free Vegan Eating’s Green Pea Alfredo Socca Pizza to xGFx’s Socca Pizza with Kale and Red Onions to…the list continues on (and you can see how enthusiastic about discovering new socca [...]

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