Socca pizza base
The cooking method for this gluten-free pizza base differs from the traditional wheat dough in that it is fried in a pan after which the topping is laid on the base, the whole mélange then being put under a hot grill for a few minutes to finish off. Using a 20cm frying pan, this recipe will make 6 medium-sized pizzas, each one making a good helping for one person.
- 200 g (7oz) Chickpea flour
- 50 g (2oz) Comté cheese grated
- 1 tsp Ground Cumin
- a pinch of Salt
- 100 ml (6 tbsp) olive oil
- 400 ml (1 3/4 cups) Water
- Extra olive oil for frying
Sieve the chickpea flour into a bowl and pour in the olive oil and water.
Whisk the mixture to form a batter then add the remaining ingredients. Stir to incorporate everything.
Heat a drizzle of olive oil in the frying pan on a high heat and when the oil is hot, add a ladle of the batter and tip the pan to ensure the batter covers the base completely.
Leave the batter to fry for a couple of minutes until the edges start to look browned and crispy.
Turn the pizza over and cook for a further two minutes.
Turn again to make sure the bottom side is nicely browned.
Move the pizza to a baking tray and add your toppings. (See notes)
Bake in a 375F oven for a few minutes until your cheese melts.
Note: Anything you would put on a wheat-based pizza dough would work here but if you’re using a traditional tomato sauce base, make sure it is nice and thick and not runny.
Some ideas for socca pizza toppings:
- Very fine asparagus & red onion (griddled in advance to soften) with grated comté
- Sundried tomato tapenade with sundried tomatoes and scamorza (smoked mozzarella)
- Pesto with sliced, griddled courgettes and crumbled goat’s cheese