Hi everyone! Here is my version of socca (chickpea) pizza with beetroot spread. It is a tasty, quick and easy gluten-free alternative to a traditional pizza. Use it as main dish, appetizer or a light lunch. I hope you enjoy this recipe! Ive posted the recipe below. You can also find this recipe and more on my blog at www.myberkeleykitchen.com
Socca Pizza with Beetroot Spread
Vegetarian, Gluten-Free, Sesame-Free, Nut-Free, Peanut-Free, Soy-Free, Egg-Free
Adapted from Bon Apetit
Makes about 1 – 1 1/2 cups
You can serve this as a dip with vegetables or it makes a great spread on pizza. The beetroot thickens when baked.
- 3 medium red beets, roasted and peeled
- 1 1/4 cup full fat yogurt
- 1 1/2 tbl extra virgin olive oil
- 1 tbl finely chopped mint
- 1 tsp finely chopped fresh tarragon
- pinch of salt
- 1 tsp balsamic or red wine vinegar
- squeeze of lemon
Preheat oven to 400 degrees. Wash beets. Leave a little damp so that the salt sticks to the skin’s surface. Season the skins with course sea salt. Wrap beets tightly in parchment paper and aluminum foil. Lay on baking sheet lined with parchment paper. Roast for 45-60 minutes. Vent open a bit to cool. Skin will peel off easily. Beets should be tender not mushy.
Grate the beets on the coarse edge of a grater and stir into yogurt. Add mint, tarragon, olive oil, salt, vinegar and lemon. Stir and taste. Balance with more salt if needed. Thin out to desired consistency with water, if desired.
Let cool completely. Spread on socca crust, see recipe below. Beetroot spread can be made ahead. Leftovers freeze well for about 3-6 months.
Adapted from Cookie and Kate
- 1 cup chickpea flour
- 1 cup water
- 3 tablespoons olive oil, divided
- 2-3 small garlic cloves, pressed or minced
- 1/4 teaspoon celtic sea salt
In a bowl, whisk together the chickpea flour, water, 2 tablespoons of the olive oil, garlic and salt. Let the mixture rest for at least 1 hour and up to 8 hours, refrigerated. I’ve found letting the chickpea batter soak up the water really helps in a more substantial flatbread.
Turn on the broiler with a rack positioned 8 inches from heat. Place a 10-inch already oiled cast iron skillet in the oven to preheat.
Once the skillet is hot, carefully remove it from the oven( it is very hot), pour in the chickpea batter. Return the skillet to the broiler. Cook for 5-8 minutes or until the socca is set and the edges are browning and pulling away from the sides of the pan. Remove from oven, turn off broiler and turn oven to 425 degrees Fahrenheit.
Spread the remaining 1 tablespoon olive oil on top of the socca( it will soak right in). Top socca with the beetroot spread, smoothing out to the edges or leaving about a 1/4 inch from the crust. Crumble goat cheese and pumpkin seeds.
Return the pan to the oven and bake for another 8-10 minutes, or until the cheese is browning and the socca looks crisp, with the edges pulling away from the sides. Remove from oven. Sprinkle a generous amount of arugula on top and salt. Let the pizza cool for a few minutes before slicing and serve.
Additional toppings: Turn the socca into a traditional pizza. Follow the same process, use tomato sauce, mozzarella or parmesan cheese, sausage, mushrooms and any other toppings of your choice.
The socca can be served as a light lunch, main meal or appetizer