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Socca Pizza, Super Simple, Super Good!

September 10, 2012 By Johnna 11 Comments

This post contains affiliate links. See my disclosure for more information.

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!

Filed Under: In the Kitchen

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Comments

  1. RB says

    September 10, 2012 at 7:39 PM

    Isn't there a way to make it more like a dough? Looks good though.

    Reply
    • Johnna says

      October 7, 2012 at 1:14 AM

      Yes, absolutely possible to make it more like a dough by altering the ratio of water to garbanzo flour. You might find a suitable recipe for this by searching for panisse. I haven't tried using a panisse mix for baked crust but may now that you mention it… 🙂

      Reply
  2. Shirley @ gfe says

    September 11, 2012 at 1:29 AM

    So jealous you gals got together! Sharing a meal and recipe ideas make for some of the very best times. 🙂

    xo,
    Shirley

    Reply
    • Johnna says

      October 7, 2012 at 1:15 AM

      You are so right! I'm so grateful to you for giving me an opportunity to get to know Debi. I do understand why I don't live in the same city with any of you wonderful gals…we'd be dangerous if given the opportunity to get together more often!

      Reply
      • Tracy says

        December 19, 2012 at 4:10 AM

        Yum! I actually have a mufifn-egg recipe in the works right now so I was happy to see you posted this. Love the socca on the bottom. I have some chickpea flour in the pantry just waiting to be made into socca pancakes.

        Reply
      • Debi says

        December 23, 2012 at 10:53 PM

        It would definitely be dangerous if we all lived in the same city! I can’t believe I missed this when you first posted it! So glad I started clicking on everything as I’m catching up on emails!

        Reply
  3. Widya says

    December 18, 2012 at 10:36 PM

    I’ve tried socca a few times, but never liked it. So, you just did 50/50 flour and water with some spices? How could I screw that up?I LOVED that show!!! I wetand to be Angela some days, but most of the time she just annoyed me. I always wetand to be Rayanne though! And I wetand Rickie to be my best friend. Whenever I watch Mean Girls, I always think of Cady, Damian, and whatsherface as the three from My So Called Life.

    Reply

Trackbacks

  1. Mini Socca Pizzas, a two-bite appetizer | In Johnna's Kitchen says:
    December 7, 2012 at 7:39 PM

    […] Socca Pizzas, a two-bite appetizer Awhile back, I shared my recipe for Socca pizza crust.  We eat pizza often around here and I wanted to find a way to share it at holiday gatherings. A […]

    Reply
  2. Holiday Christmas Wish List for Avid & Aspiring Cooks and Bakers | In Johnna's Kitchen says:
    December 1, 2013 at 6:59 PM

    […] Calphalon. The pans I use most often are the 12″  round griddle (this pan works great for my Socca pizza crust or for a frittata) and the classic 11″ griddle, which is my preferred pan for making […]

    Reply
  3. I Ate Here: Pizza Bella. Overland Park, KS & Kansas City, MO - In Johnna's Kitchen says:
    March 5, 2014 at 7:32 PM

    […] make pizza in our house the way many folks make sandwiches.  I keep several socca pizza crusts in the freezer and we dress them up with just about anything.  I love thinking beyond cheese and […]

    Reply
  4. Banana Bread French Toast (gluten-free, dairy-free) - In Johnna's Kitchen says:
    May 6, 2015 at 9:15 AM

    […] this one my recommendation. (I have this pan from Calphalon, too. It’s what I use for making socca pizza crusts and […]

    Reply

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sidebarWelcome! I'm Johnna and this is my kitchen... You'll find gluten-free food, fun and travel here, from original recipes to travel and dining recommendations along with tips on simply having fun. Pull up a chair, join me at my kitchen table! Read More

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