Looking for a delicious gluten-free alternative for pizza night? This easy recipe uses socca, a chickpea flour pancake as a high-protein, high-fibre base and is cooked stovetop for a quick meal. With three unique flavour combinations to spruce up the basic crust, satisfy your pizza crazing with one, two or all three!


Prep Time: 10
Cook Time: 30
Serves: 4


Socca Pizza Crust (makes 3):
1 cup chickpea flour
1 cup water
1/2 tsp salt
1 Tbsp extra-virgin olive oil, divided

Roasted Sweet Pepper, Mozzarella and Basil:
1 socca pizza crust, prepared according directions
4 roasted sweet red peppers, sliced into small pieces
1 ball fresh mozzarella, room temperature, torn
1/2 cup fresh basil leaves
1/4 tsp salt
1/8 tsp ground black pepper

Chana Masala Socca Pizza with Cilantro and Yogurt:
1 socca pizza crust, prepared according directions
2 Tbsp coconut oil
1 onion, sliced
1 carrot, diced
1 clove garlic, minced
1 Tbsp garam masala
1/4 tsp red pepper flakes
1 (19 oz) can chickpeas, drained and rinsed
1 (28 oz) can whole tomatoes
1 Tbsp lemon juice
1/2 tsp salt
1/2 cup plain yogurt, for serving
1/2 cup fresh cilantro, roughly chopped
4 sweet marinated green peppers, sliced
4 fresh red chilis, split, for garnish only (optional)

Falafel with Tahini Yogurt and Cucumber:
1/2 cup plain yogurt
2 Tbsp tahini
1 Tbsp lemon juice
1/4 tsp salt
1 lemon, quartered
1 socca pizza crust, prepared according directions
4 prepared falafel, homemade or store-bought, crumbled
1 English cucumber, thinly sliced
1 cup diced fresh tomato
2 green onions, thinly sliced into strips
1/4 tsp red pepper flakes


Socca Pizza Crust:
1. Preheat oven to 200ºF. Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk chickpea flour, water and salt until combined.
3. In small nonstick skillet, heat 1 tsp oil over medium heat. Cooking one at a time, add a ladleful of socca batter to the pan and swirl to the edges. Cook for 1-2 minutes, until dry on top and bottom is mostly golden brown; no need to flip. Transfer to prepared baking sheet. Continue with remaining socca batter and oil.
4. Keep socca warm in oven until ready to assemble pizzas (topping recipes below).Three-Socca-Pizza-4

Chana Masala Socca Pizza with Cilantro and Yogurt:

1. In a large high-sided skillet, heat oil over medium. Add onion, carrot, garlic, garam masala and chili powder. Reduce to medium low; sauté for 10 to 12 minutes, until onions are translucent. Add onion mixture to a blender along with tomatoes; puree until smooth.
2. Add pureed mixture back to skillet along with chickpeas, lemon juice and salt. Simmer partially covered over low for 20 minutes, until sauce has thickened.
3. To serve, spoon chana masala over warm socca crusts, garnish with cilantro, pickled peppers and a drizzle of yogurt. Serve immediately topped with a sliced fresh chili.


Falafel with Tahini Yogurt and Cucumber:
1. In a small bowl, whisk yogurt, tahini, lemon juice and salt until combined.
2. Heat crumbled falafel in a large nonstick skillet over medium-low heat until warm.
3. To serve, over warm socca crusts, layer cucumbers, warmed falafel, tomato, green onion, drizzle with yogurt tahini mixture and sprinkle with chili flakes. Serve immediately with a lemon wedge.


Roasted Sweet Pepper, Mozzarella and Basil:
1. Over warm socca crusts, layer red pepper, mozzarella, olives, basil and season with salt and pepper.
2. Serve immediately or warm briefly in a low oven to gently melt the cheese, if desired.

Looking for more delicious gluten-free recipes? Try our 30 Delicious Gluten-Free Dinners.