An easy Socca Pizza with Summer Squash, Green Beans, and Pesto made with naturally gluten-free chickpea flour. Great as a meal or with soup or salad!
Socca has been a new love of mine this summer. With the long summer days and the heat unwavering, we have been reaching for easy salads and easy, light meals. On the 4th of July, with my family gathered, we realized it was close to fireworks showtime and none of us had eaten a formal meal yet (we had been snacking all day). I quickly whipped up a simple socca pizza with some pesto, zucchini, and yellow squash that I had on hand, and we devoured it together in the kitchen, not even stopping to sit down.
In my research on the history of socca, I discovered it’s a traditional dish hailing from the south of France, and more specifically, Nice. In light of recent events, as I write this, my heart goes out to those in Nice. Love and peace have never been more on the forefront of my mind.
Made from chickpea flour (or garbanzo bean flour), socca is quite versatile as a flatbread or pizza and couldn’t be easier. As you will see, the recipe loosely lists the toppings for this socca pizza—use more or less of what you want. You can also use homemade or store-bought pesto. Full of protein and fiber, it boasts some staying power and makes a lovely meal when paired with soup or salad.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
Socca Pizza with Summer Squash, Green Beans, and Pesto (Gluten-Free)
- 1 cup chickpea flour* 140 grams
- 1 cup water 8 ounces
- 3 tablespoons olive oil divided
- 1/4 teaspoons salt
- pepper to taste
- 1/8 teaspoon garlic salt
- 3 tablespoons pesto homemade or store-bought
- zucchini and yellow squash thinly sliced (about half each of a medium squash)
- red onion thinly sliced, to taste
- green beans cut in half (about a handful)
- 1 teaspoons olive oil
- salt and pepper to taste
- 2 tablespoons grated parmesan cheese optional
- In a medium bowl, whisk chickpea flour, water, 2 tablespoons olive oil, salt, pepper, and garlic salt together until lumps are gone and batter is smooth. Cover with a cloth and set aside.
- Set your oven rack 8-inches from the top. Turn on the broiler. Place a 10-inch ovenproof skillet or cast iron skillet in the oven to preheat until hot (about 10 minutes).
- Using oven mitts, remove your skillet from the oven and add 1 tablespoon of olive oil, swirling it around to coat bottom of pan. Pour in batter and return skillet to the broiler. Cook for about 5-8 minutes until soccer has set and edges start to slightly brown and pull away from edges. Remove skillet from oven (with oven mitts!), turn off broiler, and set oven to 425 degrees Fahrenheit.
- Spread the pesto over the top of the socca (some will soak in). Layer squash, red onions, and green beans. Drizzle about one teaspoon of olive oil over the veggies and salt and pepper to taste. Place skillet in oven and cook for 9-12 minutes until the toppings have cooked and socca is golden brown and crisp. Remove from oven and sprinkle with parmesan cheese if desired. Allow soccer to sit a couple minutes before transferring from skillet and slicing. Note: to remove, carefully loosen edges and remove with a spatula (I used two spatulas for removal).