Remember the delicious and versatile spiced socca bread recipe? Well, here’s our favorite use for them, personal flatbread pizzas! This is an awesome way to get a healthy ggluten-free meal on the go or when you’re short on time. Use whatever leftovers, herbs, and spices you have on hand, add cashew cheese (or buy a great nut cheese like Kite Hill), and pop it in the oven. You will have a snack, dinner, or even breakfast that the whole family will love.
Why Choose Gluten-Free Flatbread Pizza?
Health Benefits
Switching to a gluten-free diet can have numerous benefits, especially for those with gluten sensitivities or celiac disease. It can improve digestion, reduce inflammation, and increase energy levels. This gluten-free flatbread pizza lets you enjoy a classic dish without the gluten.
Nutritional Value
Our gluten-free flatbread pizza is packed with nutrients. The gluten-free socca blend provides fiber and essential minerals, while your chosen toppings can add a variety of vitamins, proteins, and healthy fats.
Gluten-Free Flatbread Pizza Recipe
- Servings: 2 flatbreads
- Prep time: 1 hour
- Cooking time: 30 minutes
Ingredients
Pizza base:
- 2 cups chickpea flour
- ¼ cup plus
- 2 tablespoons coconut or olive oil
- 2 ½ cups water
- 1 tablespoon sea salt
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon chipotle powder
Pizza toppings:
- roasted chicken, chopped (great way to use leftovers)
- ½ cup pitted and chopped kalamata olives
- 2 sprigs of rosemary (or 1/4 cup chopped parsley or oregano), picked from the stem or roughly chopped
- 1 cup cashew cheese sauce
Gluten- Free Socca Pizza Directions
1. Prepare the Doug: Preheat the oven to 400°F. In a mixing bowl stir together all the ingredients (only ¼ of the coconut or olive oil) then let stand for 20-30 minutes so the mixture can thicken up a bit.
2. Roll Out the Dough: On a floured surface, roll out the dough to your desired thickness.
3. Pre-Bake the Crust: Heat an 8-9 inch oven-safe skillet in the oven. Once hot, remove from the oven and add 2 tablespoons of coconut or olive oil, then pour 4-5 ounces of the socca mixture into the skillet. Carefully swirl around until the batter fills the surface then place in the oven. Cook until a deep golden brown, even a little burned around the edges.
4. Add Toppings & Bake Again: Remove the socca from the oven and spread a few tablespoons of the cheese sauce, add the chopped chicken, herbs, and olives, then put back into the oven for just a minute or two.
5. Serve: Remove from the oven, sprinkle with fresh herbs, cCut into wedges and serve.
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Recipe by Frank Giglio and photography by Jenny Nelson
