La vie without pizza is such a sad thought. (And probably one that crossed your mind the moment you parted ways with our old friend gluten, n’est-ce pas?) But never fear—socca is here. This flatbread from the south of France is made of chickpea flour (and is naturally vegan and gluten-free). The French traditionally eat it as an apéritif, but the protein, fiber, vitamins, and minerals in chickpea flour also make this a great base for a light summer meal, especially when topped with seasonal veggies or sauces.

Socca Pizza [Vegan, Gluten-Free]

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1 pizza crust


  • 1 cup chickpea flour
  • Salt and pepper to taste
  • ½ teaspoon chopped fresh thyme
  • 3 tablespoons olive oil
  • 1 cup water
  • 1 tablespoon coconut oil


  1. In a big bowl, mix the chickpea flour with the salt, pepper, and thyme. Add olive oil, then the water, and mix until the dough is thick but still liquid, like pancake mix. Let it sit on the counter, covered, either overnight, all day long, or for a few hours.
  2.  Preheat the oven to 400°F. Place a cast-iron skillet in the oven to heat up. When the oven is preheated, take out the skillet, coat with the coconut oil, and pour the chickpea mixture over it so that the entire pan is coated. Bake for 8 to 10 minutes, until the dough is firm and the sides are golden brown, but the center is still quite yellow. Flip over the socca pancake and bake for another 8 to 10 minutes. Remove from the oven and place on a plate. You can slice and eat it plain or add your favorite pizza toppings.


Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season, copyright © Rebecca Leffler, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. Images by Sandra Mahut.


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