Socca (Chickpea Flatbread or Pizza)
(Adapted from Bean by Bean by Crescent Dragonwagon)
Popular in southern France, Italy and around the Mediterranean, socca is a tasty flatbread made from chickpea flour. Crispy on the outside, soft inside, and unexpectedly fragrant and delicious, this is a real treat when it’s hot from the oven. You can serve plain or use as a lovely, gluten-free pizza crust. Chickpeas, or garbanzo beans, are higher in fiber and protein than wheat, making socca more satisfying than ordinary bread or pizza crust.
Serves 2 to 4

1 cup plus 2 tablespoons chickpea flour
1/4 teaspoon salt
1/3 cup extra virgin olive oil
Optional: freshly cracked black pepper

Preheat the oven to 450 degrees F.
In a large bowl, whisk together the chickpea flour, 1 2/3 cups water and 1 tablespoon of the olive oil until smooth. The batter will be soupy and smell faintly of beans. (Don’t worry, the beany aroma disappears when baked.)
Place remaining olive oil in cast-iron or other oven proof skillet on medium heat. Watch it carefully—when the oil starts to look thinner or ripple slightly, it is hot enough. Be careful not to let the oil smoke or burn!
Pour batter into hot skillet of oil. Top with pepper if using.
Place skillet into oven.
If you are going to eat the socca plain, bake until golden and brown in some spots, 25 to 30 minutes.
If you plan to use it as a pizza crust, bake it a bit less, about 20 minutes, then add your tomato sauce, cheese and toppings, and return to the oven for a couple minutes to melt the cheese.
Keywords: recipe, bread, vegetarian, vegan, heart-healthy, gluten-free
by Jennifer Motl, RDN