1-cup chickpea flour
pinch of himalayan salt
minced herbs of choice (Rosemary, Thyme and Chives are agreat)
(optional) high-heat baking oil
- Place a seasoned* pizza stone or a large cast iron skillet upside-down in the top rack of your oven. *If your stone or skillet is not well-seasoned you may want to rub some coconut oil to prevent sticking.
- Preheat your oven to 500deg F with the pizza stone in it.
- Make your socca batter by combining the ingredients except for the water in a large mixing bowl, gradually adding just enough water to make a pancake-like batter. More water will make a thinner, lighter dough. Less water will be firmer.
- At this point you can add your favorite herbs.
- Let batter rest for about 10 minutes.
- Carefully (use high-heat oven mits!) take the pizza stone out of the oven and slowly pour the batter in the center. If your pizza stone is small, you may need to do this in two batches. Only pour enough batter so that it does not run over the edge.
- Let bake for about 3-5 minutes. It should start to puff up a bit as air pockets escape.
- Carefully remove the pizza stone from the oven and use a flat spatula to lift up the edges. If it starts to fall apart, you may need to cook another minute until you can lift up the dough and flip it.
- Cook for another 1-min on the other side.
- Remove from oven and enjoy! I like to use traditional pizza toppings like tomato and pesto and roll it up like a slice of Brooklyn tomato pie.
Super Socca Pizza Wrap:
Prepared socca, homemade pesto, fresh tomato slices and chives.