This delicious, versatile flatbread originated in France—and is naturally free of common allergens! Made from chickpea flour, socca is usually served hot and enjoyed as is. But what makes it so amazing is that it can also be used as a pizza crust, taco shell or crepe (try adding your favorite jam).

Thanks to simple ingredients of only chickpea flour and water, it is naturally free of gluten, dairy, nuts and soy. That makes it is a great alternative carbohydrate choice for anyone with food allergies and sensitivities.

In this recipe….
I chose to turn my socca into a light and healthy pizza. The options for toppings are endless! If you prefer to make it dairy free, use a little drizzle of olive oil or try substituting with a cheese alternative for regular cheese.

To make the batter savory, add in your favorite fresh or dried herbs and spices. While the batter was baking in the oven, I lightly sautéed my toppings and added fresh arugula at the end.


Mushroom Arugula Socca Pizza

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 1-2 thin flatbreads
Serving Size: 1 flatbread

4 tablespoons extra virgin olive oil (divided)
1 cup chickpea flour
1 cup lukewarm water
Salt to taste
2 cloves garlic, crushed
Fresh rosemary, about one tablespoon chopped
1-2 teaspoons ground cumin

1 cup of mushrooms, sliced
2 cups arugula leaves
1/2 cup shredded parmesan cheese, optional

Prepare the batter by whisking the flour, water, half the olive oil, garlic, rosemary, and cumin together. Salt to taste. Set aside for at least 30 minutes in the refrigerator.

Preheat oven to 450 degrees F*. Place a large (10-12 inch) cast iron skillet on the middle rack of the oven. (A pie tin or another metal baking dish will also work in place of a cast iron skillet.)

Carefully remove the hot skillet from oven and heat the olive oil in the pan. Slowly pour in batter to cover the bottom of the hot pan evenly.

Cook in the oven for 10-15 minutes or until the batter is cooked through in the middle and the edges are slightly crisp. The batter should resemble a thick pancake. Drizzle additional olive oil on top during baking if the pancake becomes too dry in the middle; this also creates a nice browning on top.

While the batter cooks, heat olive oil in a small pan on medium high heat. Add the mushrooms and sauté until slightly browned, about 5 minutes. Set aside.

Remove the socca from the oven and place on a large cutting board or pizza board. Sprinkle with the mushrooms, fresh arugula and cheese.


If you prefer cooking on the stovetop, cook the socca with the same amount of oil on medium high heat. Cook for a few minutes on each side or until the edges become crispy.

Prefer a dessert option? Add a dash of cinnamon or pure cocoa to your socca make a sweet, gluten-free treat.

You can find chickpea flour at most natural foods stores.

Kathryn Pfeffer-Scanlan MS, RD is a Registered Dietitian and recent transplant to Boulder, Colo. After working as an inpatient dietitian for almost five years in Boston, she is expanding her expertise in the health and wellness industry. Katie is passionate about cooking and food photography, sharing her culinary adventures on her food blog, One Hungry Bunny, and exploring her new Rocky Mountain surroundings. Follow Katie on Facebook, Instagram and Twitter.