Healthy Socca Pizza
This nutritious grain-free pizza features a traditional socca base made from chickpea flour, providing a high-protein alternative to wheat crusts. Topped with a vibrant homemade tomato sauce, creamy cashew cheese, and fresh garden vegetables, it is a flavorful and wholesome meal that satisfies pizza cravings while keeping things light.
Instructions
- 1
Preheat the oven to 230C (450F). Brush a standard baking tray with mild olive oil (1 tbsp).
- 2
In a medium bowl, combine chickpea flour (90 g), garlic powder (0.5 tsp), italian seasoning (1 tsp), salt pepper (1 pinch), and the remaining mild olive oil (1 tbsp). Slowly whisk in water (240 ml) until the batter is smooth.
- 3
Pour the batter onto the oiled tray, tilting to coat evenly. Bake for 10 minutes until the edges are golden and crisp.
- 4
While the base bakes, blend passata (120 g), tomato puree (2 tbsp), red onion (0.5 handful), garlic cloves (3 clove), and italian seasoning (1 tbsp) in a blender until smooth.
- 5
Spread the blended sauce over the baked crust. Drizzle with cashew cheese (1 handful) and top with red peppers (1 handful) and the rest of the red onion (0.5 handful). Bake for another 5 to 10 minutes.
- 6
Remove from the oven, garnish with fresh basil (1 handful), slice into six pieces, and serve.
Nutrition Facts
Per portion