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Socca Pizza with Shrimp and Leeks

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 2 - 4 servings. 1x


Made with chickpea flour, socca is a delicious gluten-free pizza crust option.



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


  1. Preheat oven to 450 degrees.
  2. Add 1 tablespoon olive oil and leeks to cast iron skillet. Place in oven and cook for 5 minutes, stirring occasionally.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. Remove from oven and cool slightly before cutting and serving (keep oven mitt on skillet handle as it will stay hot for awhile.)