zucchini and yellow squashthinly sliced (about half each of a medium squash)
red onionthinly sliced, to taste
green beanscut in half (about a handful)
salt and pepper to taste
2tablespoonsgrated parmesan cheeseoptional
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).
*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.