A healthy vegan, gluten free option to a traditional pizza!
To spin things up a bit the sauce base is made from a basily avocado puree, topped with balsamic roast tomatoes, onions and pine nuts. All those Mediterranean flavours 🤤
The base to this is called ‘Socca’ which is a chickpea pancake. It just a matter of whisking everything together, pouring into a pan and cooking till a nice crisp exterior has formed. Adding Italian herbs and nutritional yeast bumps the flavour up.
This super easy and quick meal can also be made ahead of time for an even quicker one that’s ready to assemble in 5 mins! Can be eaten warm or cold and perfect for busy days or when you have guests over.
SOCCA PIZZA WITH BALSAMIC ROAST TOMATOES & AVO
Servings: 1 large
Ingredients
Crust
- 125 g chickpea flour (gram flour)
- 200 ml Water
- 1.5 tsp Italian seasoning
- 2 tbsp nutritional yeast, optional
- Good pinch of Himalayan salt and pepper
Avo sauce base
- 11/2 large avocados
- 1/2 cup basil leaves
- 1 garlic clove, minced
- 1 tsp lemon juice
- Himalayan salt and pepper
Topping
- 200 g cherry tomatoes, halved
- 1 small red onion, sliced
- 3 tbsp balsamic vinegar
- 2 tsp maple syrup
- 3 tsp olive oil
- Good pinch of Himalayan salt and black cracked pepper
- Handful toasted pine nuts
Instructions
- First crack on with the crust. Mix all the ingredients together with a whisk. Leave to stand for at least 30 mins at room temp to allow the chickpea flour to fully absorb the water.
- Whilst that’s resting, bung the tomatoes and onions separately onto a medium baking tray (with a deep edge if poss).
- Mix the remaining ingredients together (except the pine nuts) in a bowl and pour over tomatoes and onions in equal amounts. Toss the tomatoes and onions till coated.
- Whack into a preheated over at 180c for 20-30 mins till soft, juicy and sticky, giving them an occasional stir. This can be done in advance and stored in the fridge. Bring up to room temp for a cold version or chuck them in the oven for 5 or so mins to warm through before assembling the pizza.
- Bung all the avo base ingredients into a blender, starting with the basil first, blitz till smooth. (try to do this when your ready to assemble so the avocado doesn’t turn brown)
- Once the tomatoes and onions are done, cook the crust. Drizzle oil into a large frying pan, bring it up to a medium heat and add the batter, swirling to coat till ½ cm thick. Cook for 4 mins or until the bottom is brown and crispy, flip over and repeat. This can be done in advance- keep in the fridge until you’re ready to whack in the oven to warm through.
- Time to assemble. Spread the avo puree over the base, dollop on the tomatoes, onions and toasted pine nuts.
- BISH BASH BOSH
