Vegan Socca Pizza with Sun-Dried Tomatoes and Pesto
Ingredients
Crust
- 1 cup garbanzo bean flour
- 1/2 heaped tsp sea salt
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1 tsp nutritional yeast
- 1 scant cup warm water
- 1 Tbsp olive oil (if avoiding oil, omit)
- 1 Tbsp fresh oregano (or sub dried // optional)
Toppings
- 1/4 cup thinly sliced red onion or shallot
- 1/4 cup sun-dried tomatoes (or sub fresh*)
- 1/4 cup almond ricotta cheese (or Macadamia Nut Cheese* // or sub store-bought vegan cheese*)
- 4 Tbsp Vegan Pesto (or sub store-bought)
- Arugula or other peppery greens (optional)
- Raw garlic, minced (optional)
- Vegan Parmesan Cheese (optional)
Preparation
In a medium mixing bowl, add garbanzo flour, sea salt, baking powder, garlic powder, and nutritional yeast and whisk to combine.
Then pour warm water into dry ingredients and whisk until smooth, adding the water slowly to achieve a thin but not watery crepe-like consistency, then cover and let rest for 30 minutes.
In the meantime, heat oven to 425 degrees F (204 C).
Once the batter has rested, add the olive oil and oregano (optional) and stir to combine.
Heat a large (12-inch) oven-safe cast-iron or metal skillet over low-medium heat, and if the pan tends to stick, add a little oil.
Add the chickpea batter into the greased, hot skillet and move the pan around to flatten like a large pancake, leaving room for a spatula, add onion and cook for 1 minute, then carefully transfer skillet to the oven and bake 10-15 minutes or until bubbles have formed, the edges have browned, and the top is slightly golden brown.
Remove from oven, top with sun-dried tomatoes, vegan pesto, almond ricotta, and optional greens or garlic, then serve.
