Socca is free from the top allergens, and is naturally gluten free because it uses chickpea flour!
If you have been debating getting a skillet, this recipe will make you run out and grab one asap! Socca is a super easy ‘flatbread’ made out of chickpea flour. The key to its success is what the skillet brings to the party.
From the heat of the skillet your socca has multiple wonderful textures. A crispy almost fried like edge paired with a soft and dense inside. On top of it all that delightful mouthfeel, socca is insanely versatile.
You can add so many different ingredients to this basic recipe, and the only limit is your imagination.
(I want to try turning this into a breakfast socca using sausage and topped with eggs like shakshuka)
How to flavor your socca
Of course, you can enjoy socca as is. Perhaps dunk it into a bowl of soup like a carrot bisque, or as a side to big salad or chili. But if you want to play with your food, here are some suggestions for making your socca dazzle.
Spice it up
Add these ingredients while the batter is resting: a teaspoon or two of your favourite spice like turmeric, chili, cayenne pepper, or a combo!
Add a teaspoon of dried herbs, or a handful of chopped fresh herbs to the batter while it rests.
Pack it with veggies
You can add in any veggies you please. Note that the veggies won’t cook much so be sure to have them prepared before adding it to the batter. For instance, zucchini should be grated rather than in chunks, or eggplant should be cooked before adding.
You can add the veggies to the batter before it rests or before you put it in the oven. If the vegetables have been precooked, I like to add them to the batter before it rests so the flavours can soak in.
I added spinach and feta to the socca you see in the picture.
Top your socca!
You can use the socca as a base for pizza or experiments. When topping the socca with liquids, like a sauce, be sure to have it well browned, so it does not get soggy.
To make a pizza, add your sauce and toppings. Next, it pop back into the oven for another 7 minutes, or until the toppings are cooked to your liking. You can also broil, be sure to watch it so nothing burns.
Really once you have mastered the base recipe, the sky is the limit!
Get your socca gear!
• I use chickpea flour from DOVE Farms – it has the most refined flavour of the ones I have tried.
• All you need is a simple skillet. I use a 10.5 inch skillet from Lodge – it is easy to maintain and does the trick!
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Socca is an allergy-frendly flatbread alternative that is also gluten-free since it is made using chickpea flour.
- 1 cup chickpea flour
- 1 cup water
- 1 1/2 tbsp olive oil, plus 2 tbsps for the skillet
- 1/2 tsp salt
- Mixing bowl
- 10.5 inch Skillet
- Whisk chickpea flour, water, 1 1/2 tbsp olive oil, and salt (try to get all the clumps out) if you are adding spices, herbs, etc. do it now.
- Let the batter rest for at least 30 minutes.
- Preheat your oven to 450°F and put your skillet in the oven as it heats.
- Once the oven reaches the full heat, add the 2 tbsps olive oil to the skillet swirl it in the pan. Put the skillet back in the oven for 2 minutes.
- Carefully pour the batter into the middle of the skillet.
- Bake for 9-11 minutes, until it is golden brown.
- Serving Size: 1
Kortney is your typical atopic triad! She manages asthma, eczema, environmental and food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!