Socca Pizza w/ Burrata & Shaved Vegetable

Inspired by what you see here? Check out this other Socca Pizza recipe when your through.

Socca Pizza w/ Za’atar Roasted Carrot & Avocado
Check out this recipe
Socca Pizza w/ Za'atar Roasted Carrots & Avocado

Socca Pizza w/ Burrata & Shaved Vegetable

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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 437kcal


Socca Pizza

  • 2 1/4 cup Chickpea (Garbanzo Bean) Flour
  • 2 tbsp Olive Oil
  • Salt


  • 3 Asparagus Spear Shaved with Vegetable Peeler
  • 1/2 Zucchini Shaved with Vegetable Peeler
  • 2 tbsp Mint Chopped
  • 1 Lemon Zested & Juiced
  • 2 oz Burrata Cheese
  • 2 tbsp Olive Oil
  • Sea Salt



  • In a medium bowl, mix together the flour, oil, water and 2 pinches of salt (very much like preparing pancake batter).
  • When ready, heat a non-stick pan over medium-high heat. Add 2 Tbsp of oil to coat the bottom of the pan. Add 1/4 cup batter to the pan. When bubbles start to present and pop, its time to flip the pizza. Cook throughout and remove. Repeat until out of batter. Make sure to add more oil for each pizza.


  • Add the asparagus, zucchini, mint, lemon juice and olive oil into a medium bowl. Toss ingredients until they are mixed thoroughly. Place directly onto the pizza and top with burrata and lemon zest.


Calories: 437kcal | Carbohydrates: 43g | Protein: 18g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 47mg | Potassium: 711mg | Fiber: 9g | Sugar: 9g | Vitamin A: 373IU | Vitamin C: 20mg | Calcium: 125mg | Iron: 4mg
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Adapted from “Socca Pizza” & “Burrata and Shaved Veggies” found within It’s All Easy by Gwyneth Paltro w/ Thea Baumann