Socca Recipe PLUS Socca Pizza-gasm

February 14, 2011

Food of the Gods

Guess what I had on Saturday. Go ahead, guess. No, wait, nevermind, I’ll just tell you.


Arguably some of the best pizza I’ve ever had, to be honest.

The toppings were amazing, to be sure, but the crust was the missing link.


We used homemade socca bread, and it’s so ridiculously easy, you guys. I’ve stretched and pulled and baked and prayed over pizza crusts before and this makes it all look so very ridiculous. As if making a normal pizza crust is some kind of Three Stooges routine.

Socca bread. It’s a traditional bread from somewhere and somewhen and the coolest thing is that it’s just about as flexible a flatbread recipe as you could ask for.

I’ve made plain socca, Italian socca, Turkish socca … and I’m planning on making sweet potato socca, chocolate dessert socca, and about eleventy billion different kinds of pizza crust socca.

Socca is gluten-free, vegan, simple, and deeeelicious.

The hardest part is finding garbanzo bean flour. If you have a strong enough choppah, you can pulverize garbanzo beans into the flour yourself (it’s not a fancy flour) but most folks end up buying pre-pulverized flour from the store. Our local Piggly Wiggly does not have garbanzo bean flour, but the Woodman’s does (and of course, the fancy schmancy grocery stores do). We buy Bob’s Red Mill – they’ve got a great reputation as a company and also happen to be the only brand we can find locally, which is like a win/win. I find it either by the normal baking flours OR in the special gluten-free section of the store, if the store is large enough to have such a thing.

How Easy Is It?

It’s so easy I can do it.

Not convinced? A delightful penpal sent me a recipe for a very simple, beginner irish soda bread.

I bungled it.

Cooking, I can do. Baking is too much like chemistry – I always manage to get the proportions wrong enough to set something on fire.

Socca bread, however, I can make all day long. And eat all day long.



  • 1/2 cup garbanzo bean flour
  • 1/2 cup WARM water
  • a pinch of salt
  • a drizzle of oil
  • other seasonings to taste


Mix ingredients together in a bowl until smooth.

Let it sit for AT LEAST half an hour. I’ve had it sit for half a day with no problems. It needs to rest just a little while. The consistency should be somewhere between thick and thin – not too runny and not too pudding-y.

Get a nonstick fry pan hot (medium heat on the burner). Drizzle a little more oil in the pan (just enough to give the socca a reason not to stick much – think of it like making pancakes)

When the oil is hot and runny in the pan, pour the socca mixture in. FSSSSHHHH sizzle.

Leave it alone.

I know, I know, you want to poke it or flip it or whatever, but just give it some time. How much time? Slightly longer than you wish it would take.

When the bottom is completely cooked (and at this point it should be at least halfway cooked through, if not 3/4 of the way) you can flip it. Because you were patient and waited, it’s firm enough on the bottom that you can do a super-chef pan-toss flip.

Unless you’re me, and then you’ll want to use a spatula. *grimaces at the stain on the ceiling*

Let the other side finish cooking and when it’s no longer squidgy in the middle, pop it out onto a plate and let it cool a smidge before you gobble it up. Experience tells me that you can taste the delicious socca-y goodness better if your tongue isn’t burned. Whodathunkit?

This recipe makes one small socca flatbread. To make more, just keep doubling it. Remember to keep the warm water to garbanzo bean flour ratio consistent and don’t forget to give it time to rest before you cook it and you’re golden.

Sweet, Spicy, Savory Socca

Plain socca bread tastes bland when you first bite into it, then the second half of the taste is this amazing nutty creaminess from the garbanzo bean flour.

Spiced socca bread tastes flavorful AND you still get that nutty creaminess.  Furthermore, the bread is exceptionally elastic, accepting just about any flavor you might want to throw at it.

Traditional socca is baked instead of fried, and most socca recipes still recommend baking. I prefer frying them like pancakes for now.

My inspirations in this breadly endeavor are the Socca Twins over at Pure2Raw.

Pizza Crust

To make the personal pizza, we used Italian seasonings in the mix (basil, oregano, thyme, black pepper, salt) and then when it came time to flip the socca, we scurried to add the toppings while the bottom was cooking. We added a lid to the pan so that the toppings could warm along with the cooking bread and then when the bread was done, so was the pizza!

We made more than one. Because they were so small, we were able to experiment with the toppings and sauces to make each pizza different.

Sauces included pesto and bruschetta.

Toppings included roasted red peppers, sun-dried tomatoes, marinated artichokes, fresh tomatoes, basil, salt, pepper, and nutritional yeast flakes (terrible name, delicious cheesy flavor)

Pizzas were AH-Mahay-ZAHING.


  • Daria February 14, 2011 at 11:03 am

    I’ve not heard of this before! I will definitely try this sometime. I’ve never gotten around to making my own pizza dough, mostly because I can’t find a window where it can rise for several hours. Most of my cooking is done on weekday nights when I need something *now*. A half hour I can handle.
    Wondering if you used olive oil in the dough?
    I bet this would be good if cooked in a cast iron skillet, though sadly I can’t use one on my ceramic stovetop.

    • Tami February 14, 2011 at 11:05 am

      We definitely used olive oil, though since it didn’t contribute to the “taste” I left it open for any kind of oil – including coconut oil or butter. =]

      And now that I think on it, one made with sesame oil and some ginger and garlic would be phenomenal.

      Most of the recipes I’ve seen for it actually recommend baking it in a cast-iron pan! *grin*

      We tried pan-frying on a stainless steel pan and that was a messy, messy thing. Nonstick was just much easier for both of us. ^_^

  • Pure2raw Twins February 20, 2011 at 8:34 pm

    So glad you enjoyed socca! YAY
    I just love all the different ways to make and use socca, doing a pizza style is great!

    • Tami February 22, 2011 at 11:32 am

      I can’t wait to try some other versions of socca – it’s so flexible and versatile!

  • Tara S July 30, 2011 at 10:44 pm

    If there’s an Indian section in your supermarket, look for Gram flour, Besan flour, or Chickpea flour. It’s all the same! I found a good sized bag of it for about $5 at my Superstore. :-)

    • Tami July 31, 2011 at 8:54 am

      That’s a great suggestion!

      I can’t personally take advantage of it because I can’t read the ingredients list to be 100% sure it’s gluten free (amazing to me how many hummuses I’m finding to have gluten in them!!) but anyone else following this, it would be a great way to save some money on the “fancy branded” garbanzo flour!