Description
Made with chickpea flour, socca is a delicious gluten-free pizza crust option.
Ingredients
Scale
For the leeks:
- 1 tablespoon olive oil
- 1/2 cup sliced leeks
For the crust:
- 1 cup chickpea flour (also called garbanzo bean flour)
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 3/4 cup warm water
For remaining toppings:
- 1 tablespoon olive oil
- 1 cup roasted tomatoes
- 1/2 pound uncooked small or medium sized shrimp, peeled
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 450 degrees.
- Add 1 tablespoon olive oil and leeks to cast iron skillet. Place in oven and cook for 5 minutes, stirring occasionally.
- While leeks are cooking; in a large bowl, whisk together chickpea flour, 2 tablespoons olive oil, rosemary, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Slowly pour in warm water and mix until thin batter is formed. Let sit.
- Using a oven mitt, remove skillet from oven. Pour batter over leeks and spread so it reaches all sides. Place back in oven and bake for 10 minutes.
- Remove from oven again using mitt. Loosen socca around the edges with a knife. Place a large plate on top and flip the skillet so the socca turns out onto the plate. Slide the socca back into the pan (cooked side now up.)
- Drizzle remaining 1 tablespoon olive oil over top. Spread roasted tomatoes and shrimp on top. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Put back into oven and bake for another 5 – 8 minutes or until shrimp are cooked through.
- Remove from oven and cool slightly before cutting and serving (keep oven mitt on skillet handle as it will stay hot for awhile.)