This super-simple socca crust is entirely gluten free, serving as the crisp base for this Easy Socca Breakfast Pizza.
As much as I love brunching, I also am a huge fan of lazy Sundays. The kind that don’t require you to a.) put on real clothes, b.) leave the house, and especially c.) slave away in the kitchen. Sundays are for rest, you know? And mimosas. Rest and mimosas.
This particular Sunday, however, I had a hankering for something a little fancy.
Not fancy enough, mind you, to require pants, but something a little different. Something that would feel a little special as I ate it while watching reruns of Parks & Recreation. This Easy Socca Breakfast Pizza is just that, my friends.
If you are unfamiliar with socca, it is essentially crust made out of chickpea flour, water and a little olive oil. It is the easiest thing in the world to make – you whisk the three ingredients together, let sit for about half an hour, and then cook it under a broiler. It comes together in no time, and it’s entirely gluten-free.
I was unable to find straight up chickpea flour, so I snagged some of Bob’s Red Mill’s Garbanzo and Fava Flour which worked wonderfully. The crust comes out perfectly crisp on the outside, with a texture a little reminiscent of cornbread on the inside. It’s sturdy enough to eat with your hands, and I really enjoy the vaguely savory taste. Much more exciting than your standard pizza dough!
Because I am a fan of all things breakfast, I topped my pizza with a light coat of olive oil, sautéed onion and peppers, goat cheese and a few eggs. You could totally dress this up any way you like, though. Next time I’ll 100% be going the traditional pizza route.
- 1 cup garbanzo and fava flour (or plain chickpea flour)
- 1 cup warm water
- 4 tbsp olive oil (divided)
- 1 tsp salt
- sautéed veggies
- 3 eggs
- ⅓ cup goat cheese
- Add the garbanzo flour to a medium mixing bowl, and slowly whisk in the warm water to combine completely. There should be no clumps. Add 2 tbsp of the olive oil and 1 tsp of salt, cover lightly, and let sit at room temperature for at least 30 minutes.
- You can use this time to sauté your vegetables.
- After 30 minutes has passed, place your oven rack about 6 inches from the broiler, and turn the broiler on to heat up.
- Add 1 tsp of olive oil to a large cast iron skillet, swirling to spread out the oil.
- Once the broiler has heated up, place the oiled skillet in the oven for 5 minutes to heat up.
- Remove the skillet from the oven (it will be VERY hot), and immediately pour in the socca mixture. It will be very watery, like a thin pancake batter.
- Return the skillet to the oven, and allow the socca to cook under the broiler for 5-7 minutes, or until slightly browning on top and the edges look dry.
- Remove the socca from the oven, and reduce the heat to 400 degrees F.
- Brush the top of the socca with a scant tablespoon of olive oil, top with sautéed vegges, eggs and goat cheese.
- Return to the oven for 10-12 minutes, or until the eggs are set to your liking.
- Remove from skillet, slice and enjoy!