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.
- 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
- Spray a skillet with cooking oil (or use a non-stick skillet).
- Heat a skillet over medium-high for 2-3 minutes.
- Stir ingredients together to form a pancake-like batter.
- Add more or less water depending on desired thickness.
- Pour batter onto heated skillet, and even out with spatula to form a circular form.
- Cook over medium-high heat for 3-4 minutes, or until the top side starts to cook.
- Flip carefully.
- Cook for 3-4 more minutes.
- Flip onto a pizza stone and top with desired toppings.
- 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.
It doesn’t look pretty at first, but just wait until you top it.
Caramelized onions, spinach, garlic, goat cheese mozzarella, and artichokes …
… 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).
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?