Tomato Basil Socca Pizza

Makes one 10-inch pizza
Recipe from The Homemade Flour Cookbook by Erin Alderson


1 cup (120 g) chickpea flour
1 cup water
1/4 cup Terra Delyssa Organic Extra Virgin Olive Oil, divided
1 clove garlic, minced
1/4 teaspoon sea salt 1 large tomato, sliced 1/4 inch thick 1 cup shredded mozzarella or other cheese* 3 or 4 basil leaves, julienned red pepper flakes, optional In a bowl, whisk together the chickpea flour, water, 2 tablespoons of the olive oil, the garlic and the salt. Let sit for 1 hour.


Turn on the broiler with a rack positioned 8 inches from the heat and place a 10-inch oven proof skillet in the oven to preheat.

Once the skillet is hot, carefully remove from the oven and add 1 tablespoon olive oil. Swirl around to cover the bottom.

Pour in the chickpea batter and return the skillet to the broiler.

Cook for 5 to 8 minutes, until the socca is set and the edges are browning. Remove from the oven, turn off the broiler and turn the oven to 425ºF.

Spread the remaining 1 tablespoon olive oil on top of the socca. Layer the tomato slices around the socca. Sprinkle the cheese on top and return the skillet to the oven. Bake for 8 to 10 minutes, until the cheese is browning and the socca is crisp. Remove from the oven and sprinkle the basil and red pepper flakes on top. Let cool for 2 to 3 minutes before serving.


I used a goat milk mozzarella.

The original recipe calls for 1 1/2 cups cheese