Inspired by what you see here? Check out this other Socca Pizza recipe when your through.
Socca Pizza w/ Burrata & Shaved Vegetable
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Ingredients
Socca Pizza
- 2 ¼ cups Chickpea (Garbanzo Bean) Flour
- 2 tablespoon Olive Oil
- 2 cup Water
- 1 pinch Sea Salt
Za'atar Roasted Carrots
- 4 Miniature Carrots Leave Stems Intact
- 1 pinch Za'atar
- 1 pinch Sea Salt
- ½ Avocado
- ½ cup Cilantro Chopped
- ½ Lime Juiced
Instructions
- Preheat oven to 400 DegF.
Socca Pizza
- In a blender, food processor or bowl with egg beater, combine chickpea (garbanzo bean) flour, oil, water and salt and then mix until smooth.
- Heat pan on medium-high heat. Add 2 tbsp. of olive oil. Pour ¼ to ⅓ cup batter and allow to cook for 3-5 minutes. NOTE: Bubbles will begin to form while cooking. When the first bubbles begin to burst, you will know when to flip the pizza.
Za'atar Roasted Carrots
- Peel carrots and slice in half the long way. Retain the carrot stems. Place on a rimmed baking sheet, drizzle with Olive Oil and add a pinch of Za'atar and a pinch of Sea Salt. Place into preheated oven and roast until tender (~15 mins).
Serving
- Place Socca Pizza on plate. Slice avocado and place on top of pizza along with roasted carrots. Chop cilantro and add a garnish. Squeeze lime juice over the top and serve quickly. Socca pizza is best hot.
Nutrition
Calories: 391kcal | Carbohydrates: 48g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Sodium: 114mg | Potassium: 899mg | Fiber: 11g | Sugar: 11g | Vitamin A: 10390IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 4mg
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Adapted from "Socca Pizza" & "Za'atar Roasted Carrot and Avocado" found within It's All Easy by Gwyneth Paltro w/ Thea Baumann
