Socca Pizza with Sun-Dried Tomatoes & Pesto

Socca pizza is a delicious and gluten-free alternative to traditional pizza crust. Here’s a simple recipe for Socca Pizza with Sun-Dried Tomatoes and Pesto:


For the Socca Crust:

  • 1 cup chickpea flour
  • 1 cup water
  • Three tablespoons olive oil
  • One teaspoon salt
  • 1/2 teaspoon black pepper

For Toppings:

  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup vegan pesto (store-bought or homemade)
  • 1/2 cup vegan cheese (optional)
  • Fresh basil leaves for garnish


Prepare the Socca Crust:

In a bowl, whisk together the chickpea flour, water, olive oil, salt, and black pepper until you have a smooth batter. Let it rest for at least 30 minutes to allow the flour to absorb the water.

Preheat your oven to 450°F (230°C).

Grease a pizza pan or skillet with olive oil and place it in the oven for a few minutes to heat.

Carefully remove the hot pan from the oven and pour the SOCCA batter into it. Tilt the pan to spread the batter evenly.

Bake in the preheated oven for 12-15 minutes or until the socca crust is set and the edges are golden brown.

Assemble the Pizza:

Once the socca crust is cooked, please remove it from the oven and let it cool slightly.

Spread a layer of vegan pesto over the socca crust.

Sprinkle chopped sun-dried tomatoes evenly over the pesto.

If desired, add vegan cheese on top.

Bake Again:

Place the assembled pizza back in the oven for an additional 10-12 minutes or until the toppings are heated through and the crust is crispy.


Remove the socca pizza from the oven, garnish with fresh basil leaves, and let it cool for a few minutes before slicing.


Slice and serve your socca pizza with sun-dried tomatoes and pesto. It’s a flavorful and satisfying dish that’s perfect for a quick and tasty meal.

Feel free to customize the toppings based on your preferences. Enjoy your delicious and gluten-free socca pizza!

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