Dinner / Mediterranean
Chickpea Socca Pizza with Charred Veg
A gluten-free chickpea flatbread baked like pizza and topped with charred vegetables, vegetarian mozzarella, and basil.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Pesto may contain milk or nuts; check the chosen product label, including vegan versions.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Whisk the chickpea flour, water, 2 tablespoons olive oil, salt, pepper, and oregano until smooth. Let rest for 10 minutes.
Heat the oven to 450°F (230°C) with a 12-inch cast-iron skillet inside. Toss the zucchini, bell pepper, onion, and tomatoes with the remaining 1 tablespoon olive oil.
Spread the vegetables on a sheet pan and roast until lightly charred, about 10 minutes.
Carefully remove the hot skillet, swirl with a drop of oil, and pour in the socca batter. Bake until set and golden around the edges, 12 to 14 minutes. Keep the pan hot enough for the batter to set promptly and spread it evenly; protect your hands when handling the heated pan.
Top the socca with vegetarian mozzarella and the charred vegetables. Return to the oven until the cheese melts, 4 to 5 minutes.
Drizzle with pesto, scatter with basil, and slice to serve.
0 of 6 steps complete
A little kitchen know-how
- Let the batter rest so the socca bakes up tender and sturdy.
- Use a well-heated skillet to get a crisp, pizza-like crust.
- Swap in vegan cheese to keep the recipe dairy-free.
Make it yours & keep it well
Use dairy-free cheese and vegan pesto for a vegan topping; choose gluten-free products if keeping that label.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Keep toppings separate from spare socca where possible. Reheat the base in a hot pan or oven to restore its edges.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
380 kcal · Protein 16 g · Carbohydrates 32 g · Fat 20 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I make the socca batter ahead?
Yes, refrigerate the batter up to 12 hours and whisk before baking.
What can I use instead of pesto?
Try olive tapenade or a drizzle of chili-infused oil for a different finish.
Why is my base soft?
A thick batter layer and wet toppings can hold moisture. Drain vegetables and pesto additions, and let the base set before loading it.
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