Last month I had a wonderful gluten-free meal with Debi from Hunter’s Lyonesse in Louisville, Kentucky. It was such a treat to see Debi while I was working out of town for two weeks. There’s something very centering in sharing a meal with someone who understands your diet and obsession with food.
During dinner, I mentioned I’d been making a pizza crust that had nearly eliminated purchases of store bought crust. My hesitation was that it is expensive, using cashews and almonds. Debi suggested I give socca crust a try. She told me all I would need is garbanzo bean flour, water and olive oil.
I started researching recipes when I returned home and found a gazillion socca crust recipes on line. Really, a gazillion. Here’s my variation. No egg, no dairy, no gluten. We’ve officially stopped buying gluten-free crust from the store now. And we’re having pizza and beer/cider night pretty often these days.
Socca Pizza Crust
Makes one-12″ crust
1 1/4 cups garbanzo bean flour
1 1/4 cups water
1/2 t. sea salt
1/2 t. dried oregano
1/2 t. dried basil
1/2 t. parsley flakes
2 T. olive oil
Preheat oven to 375 degrees. Have a 12″ pan, this one is my favorite, ready.
In a medium mixing bowl, mix garbanzo bean flour, water, salt, oregano, basil and parsley. Mix until well combined, set aside.
Add olive oil to pan and heat on the stovetop over medium until warm. Turn burner off.
Pour in batter mixture and spread evenly.
Put pan in oven and bake for 25-30 minutes, until lightly browned.
Invert crust, top with sauce and your favorite ingredients.
I bake mine at 400 degrees for 10-12 minutes after putting on pizza sauce, Daiya and my favorite toppings. This one has halved cherry tomatoes and garden fresh basil.
Besides being very flavorful, I like that this crust gets crispy on the edge and also slices well.
Do you have any favorite pizza toppings I should try? I’d love to hear your ideas!