Remember the delicious and versatile spiced socca bread recipe? Well, here’s
our favourite use for them, personal pizzas! This is an awesome way to get a healthy meal on the go or when you’re short on time. Use whatever leftovers, herbs, and spices you have on hand, add the cashew cheese (or buy a great nut cheese like Kite Hill), and pop it in the oven. You will have a snack, dinner, or even breakfast that the whole family will love.

SOCCA PIZZA RECIPE – GLUTEN-FREE FLAT BREAD PIZZA

makes: 2

prep time: 1 hourcooking time: 30 minutes

Ingredients
Pizza base:

2 cups chickpea flour

¼ cup plus

2 tablespoons coconut or olive oil

2 ½ cups water

1 tablespoon sea salt

2 teaspoons ground cumin

1 teaspoon ground coriander

¼ teaspoon chipotle powder

Pizza toppings:

roasted chicken, chopped (great way to use leftovers)

½ cup pitted and chopped kalamata olives

2 sprigs of rosemary (or 1/4 cup chopped parsley or oregano), picked from the stem or roughly chopped

1 cup cashew cheese sauce

Directions
For the socca:
Preheat the oven to 400°F. In a mixing bowl stir together all the ingredients (only ¼ of the coconut or olive oil) then let stand for 20-30 minutes so the mixture can thicken up a bit.

Heat an 8-9 inch oven-safe skillet in the oven. Once hot, remove from oven and add 2 tablespoons of coconut or olive oil, then pour 4-5 ounces of the socca mixture into the skillet. Carefully swirl around until the batter fills the surface then place in the oven. Cook until a deep golden brown, even a little burned around the edges.

Remove the socca from the oven and spread a few tablespoons of the cheese sauce, add the chopped chicken, herbs, and olives, then put back into the oven for just a minute or two. Cut into wedges and serve.

Recipe by Frank Giglio and photography by Jenny Nelson

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