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    Salted Plains » Recipes » Breads & Muffins

    Socca Pizza with Summer Squash

    Published: Jul 15, 2016 · Modified: May 12, 2021 by Tessa · This post may contain affiliate links · 13 Comments

    Jump to Recipe Print Recipe

    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 Pizza with Summer Squash, Green Beans, and Pesto (gluten-free) | saltedplains.comSocca 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.

    Socca Pizza with Summer Squash, Green Beans, and Pesto (gluten-free) | saltedplains.comIn 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.

    Socca Pizza with Summer Squash, Green Beans, and Pesto (gluten-free) | saltedplains.comMade 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.

    Socca Pizza with Summer Squash, Green Beans, and Pesto (gluten-free) | saltedplains.com

    Socca Pizza with Summer Squash, Green Beans, and Pesto (gluten-free) | saltedplains.com

    Want more gluten-free pizza alternatives? This cauliflower pizza crust delivers!

    Love zucchini? Use this sauteed zucchini recipe to turn this summer squash into a delicious side dish.

    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)

    An easy socca pizza made with naturally gluten-free chickpea flour loaded with summer veggies.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 272kcal
    Author: Tessa

    Ingredients

    • 1 cup chickpea flour* 140 grams
    • 1 cup water 8 ounces
    • 3 tablespoons olive oil divided
    • ¼ teaspoons salt
    • pepper to taste
    • ⅛ teaspoon garlic salt
    • 3 tablespoons pesto homemade or store-bought

    Toppings:

    • 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

    Instructions

    • 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).

    Notes

    *Chickpea flour (also called garbanzo bean flour) can be found at grocery stores or online at Vitacost.com or Amazon. I used Bob's Red Mill brand.

    Nutrition

    Calories: 272kcal | Carbohydrates: 18g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 384mg | Potassium: 257mg | Fiber: 3g | Sugar: 4g | Vitamin A: 261IU | Calcium: 61mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    Socca Pizza with Summer Squash, Green Beans, and Pesto (gluten-free) | saltedplains.com
    « Gluten-Free Oatmeal Raisin Cookies
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    Comments

    1. Jodi

      July 17, 2016 at 5:06 pm

      Socca has got to be the best summer meal. Actually not just summer, but the simplicity of it makes it just perfect for those easy warm weather meals. I love your words here, your toppings and your fresh photos. Sending love and chickpeas your way ;) x

      Reply
      • Tessa

        July 19, 2016 at 6:35 am

        I agree, it's simple for always and definitely perfect for hot summer days. Thank you, Jodi! Love and chickpeas back at ya! xo.

        Reply
    2. Stephanie McKinnie

      July 16, 2016 at 9:26 am

      This looks and sounds so good! I have been kinda obsessing over socca as well, it's just too easy to make not to!

      Reply
      • Tessa

        July 16, 2016 at 4:43 pm

        Thank you, Stephanie! I totally agree! :)

        Reply
    3. amanda paa

      July 16, 2016 at 8:12 am

      i love love love socca! i was actually at a restaurant in michigan last week and that's what i ordered. i can't wait to try your summery version! xo

      Reply
      • Tessa

        July 16, 2016 at 4:39 pm

        Isn't it the best? I also selfishly love that Heath likes it too. Feels like a gf win! ;) Thanks, friend! <3

        Reply
    4. Mary Ann | The Beach House Kitchen

      July 16, 2016 at 6:28 am

      I have never made socca Tessa, but you are intriguing me with this recipe. The toppings are some of my favorites! What an awesome summer meal!

      Reply
      • Tessa

        July 16, 2016 at 4:36 pm

        It's so versatile, I think you would love socca. With all the summer produce available I've been daydreaming about what to top it with next! ;)

        Reply
    5. Abby @ Heart of a Baker

      July 15, 2016 at 8:00 am

      I've made socca once and I really need to make it more! While I do adore a good snacking day, a solid dinner soaks up all the celebratory drinks :)

      Reply
      • Tessa

        July 16, 2016 at 4:32 pm

        Haha, so true and so important. There are so many ways to top socca, I get excited about it. Ha. But, I need to slow down my socca making so my husband doesn't tire of it! That would be a sad day. ;) xoxo

        Reply

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