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Socca Pizza Courgette Gluten-Free

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.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Dish
Cuisine French, Provencal
Servings 6 pizzas


  • 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)
    Socca Pizza Gluten-Free
  • Bake in a 375F oven for a few minutes until your cheese melts.
  • Serve hot.


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
Tried this recipe?Let us know how it was!