What I ate Wednesday #WIAW: Socca to me. – life+running

What I ate Wednesday #WIAW: Socca to me.

Remember when I was going to do a blog reduction? And when I said I wouldn’t participate in arbitrary linkup parties anymore? As in I wouldn’t dump instagrams of my food in your face every Wednesday?

I wasn’t lying.

I have a legit foodie thing to share with you: Socca.

Socca is a chickpea-based pancake-like bread that can be used for several different things, but mostly I’ve been using it for pizza crust. I’m tired of spending big bucks for a gluten-free crust that I don’t really even love every time I want to have pizza. I’d seen socca used as pizza crust in a few places, so I thought I’d give it a try.

I’ve successfully created a recipe for (what I think is) the perfect gluten-free pizza crust. The best part is that it’s gluten-free on the cheap; garbanzo bean flour costs about $3.50 per bag. I’ve made about 6 crusts with the current bag.


Serving Size: 2 servings


  • 1 c chickpea (garbanzo bean) flour (I like Bob's Red Mill)
  • 3/4 c water
  • 1 T apple cider vinegar (I like Bragg)
  • 1 T olive oil
  • 1/2 t baking powder
  • 1 minced garlic clove
  • 1 t italian herbs and spices


  1. Spray a skillet with cooking oil (or use a non-stick skillet).
  2. Heat a skillet over medium-high for 2-3 minutes.
  3. Stir ingredients together to form a pancake-like batter.
  4. Add more or less water depending on desired thickness.
  5. Pour batter onto heated skillet, and even out with spatula to form a circular form.
  6. Cook over medium-high heat for 3-4 minutes, or until the top side starts to cook.
  7. Flip carefully.
  8. Cook for 3-4 more minutes.
  9. Flip onto a pizza stone and top with desired toppings.
  10. Broil for 7-10 minutes, or until your cheese (if using) is melted.

And making the crust is as as easy as making a giant pancake — except much easier to flip.

socca crust on my skillet // lifeplusrunning.com

It doesn’t look pretty at first, but just wait until you top it.

socca crust topped with caramelized onion, spinach, and artichokes // lifeplusrunning.com

Caramelized onions, spinach, garlic, goat cheese mozzarella, and artichokes …

socca crust topped with caramelized onion, spinach, goat cheese mozzarella and artichokes // lifeplusrunning.com

… or what about butternut squash puree, spinach, carmelized onions and goat cheese mozzarella (hint: I used rosemary and sage instead of italian spices in this crust).

socca crust pizza topped with butternut squash puree, spinach, carmelized onions, and goat cheese mozzarella // lifeplusrunning.com

socca crust pizza topped with butternut squash puree, spinach, carmelized onions, and goat cheese mozzarella // lifeplusrunning.com

The possibilities are endless … and I’m sure I’ll come up with a million more now that I’m able to eat pizza easily and cheaply. If I didn’t top my pizza with such healthy toppings, this could prove to be dangerous.


Have you had a stroke of brilliance lately? 



8 Comment

  1. I’m definitely bookmarking this page!:) Thanks for the awesome (and healthy) recipe!!

  2. I love socca! You can bake them off in the oven too. And you can blend kale or beets or whatever into them. And now I’m craving socca…. 😉

  3. oh yum. i miss the shit out of cheese.

    1. chimes says: Reply

      oh man lady. i feel like i’m not the only person you’ve left this comment for …

      I know it’s totally not the same, but have you tried looking into veganized “dairy” products for the things you really, really miss?

  4. I’ve been seeing socca pizza everywhere lately—have to try it!!

  5. Dude. I have had a bag of chickpea flour–unopened–in my pantry forEVAH (forevah, evah?) with the intention of making socca. I think your direct, simple approach just might have made it feasible and something to tackle very soon. [As in, less than the year it has taken me to get motivated since I bought the flour in the first place.]

    1. chimes says: Reply

      YES. do it. I actually did this last night but blended in unflavored plant fusion (don’t recommend) and 2 handfuls of spinach (do recommend).

  6. […] I made pizza using some leftover juice pulp from Mark’s bruschetta juice. I did a socca crust and added fresh mozzarella. I had a massive broccoli craving, so I topped a leftover piece with a […]

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