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.


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?


And so much better than a tuna sandwich.


Socca Pizza with Roasted Tomatoes, Olives and Arrugula

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes


  • 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


  • 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.

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