Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Socca Pizza with Roasted Tomatoes, Olives and Arugula

Appetizers, Gluten Free, VegetarianRespond to this post »

Yesterday, I had pizza envy.

Lately the hubby and kids have been making pizza on big flour tortillas.

They make a gorgeous thin and crispy pizza.

I had been making my own on brown rice tortillas with the similar results.

However, I did not have any in the freezer.

Darn!!

Is that fair?

Once you are craving thin and crispy pizza, not much else will fill that food void.

You can’t just make a tuna sandwich and be satisfied.

Well, I certainly can’t.

Then I remembered reading a post a while ago on David Lebovitz’s blog about socca bread.

At the time I thought that would be a great appetizer.

Perfect if friends just dropped by, I have chickpea flour in the pantry.

Not sure why, I never seem to use it.

So, why not make a pizza on it?

Brilliant.

And so much better than a tuna sandwich.

Pizza

Socca Pizza with Roasted Tomatoes, Olives and Arrugula

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Ingredients

  • 1 cup chickpea flour
  • 1 cup water
  • 6 Tbs olive oil, divided
  • 1/2 tsp salt
  • Any dried herbs you want to add as well
  • Toppings
  • 3 Tbs pizza sauce
  • 4 ounces fresh mozzarella cheese
  • 6 oven dried plum tomatoes
  • 1/4 cup pitted black olives
  • 1/4 fresh arrugula

Instructions

In large bowl mix flour, water 3 Tbs of olive oil and the salt, mix well.

Let sit at room temperature 30 minutes or up to 2 hours, if you have the time.

Preheat oven to the highest setting you can.

When your oven is blazing hot turn on the broiler.

Heat an oven proof pan on high heat, I used a 9" cast iron pan.

When you think it might catch on fire it's that hot, add 3 Tbs of olive oil.

Now heat oil until it is blazing hot.

Carefully add 1/2 cup of the batter, swirling it around to coat the bottom of the pan.

Also being very careful of spatters, oil is very hot.

Cook over high heat for 2-3 mins, or until bottom is crisp but not burnt.

Then slide into the oven and broil the top until just crisp 1-2 more minutes.

Turn off broiler and leave oven on high setting (if you are making pizza).

Or enjoy with corse salt and olive like David Lebovitz.

For pizza carefully remove pan and add toppings.

Slide back into oven to heat through and melt cheese.

Serve immediately.

Notes

I purchased the oven dried plum tomatoes at my fancy grocery store where they have the olive station. You can easily substitute sun dried tomatoes.

http://pamelasglutenfreerecipes.com/vegetarian/socca-pizza-with-roasted-tomatoes-olives-and-arrugula/

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