mediterranean socca piza

April 2, 2011

I have the world’s easiest pizza recipe for you.

And by easy, I mean your Uncle Bill who has never touched a pot or pan in his life and likes to have Domino’s on speed dial — yup, he can make it.

It’s so easy, even the Husband could even make it.

Did I seriously just type that? Yes, I did. Sorry Husband. I’m pretty sure he’s holding back on me and just pretending he can’t cook so I do it for him. In fact, one of his greatest attributes is learned helplessness — as is mine. Yes, I could kill that spider — but you could do it better. Put together that bookshelf? Well, my momma and daddy taught me to be an independent woman — I can do it.. but you do it better. I guess I just won in the cooking and cleaning department.

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Upon first taste of socca, a Mediterranean flatbread comprised of garbanzo bean flour, I wasn’t too impressed. It tasted “meh” to me. It was lacking something. It needed something more.

Something more in the form of pizza toppings.

So when the Husband called me yesterday and told me he was grabbing pizza with his cousin after work, I can’t say that I was upset at all. It just meant I could stand over my oven caramelizing onions for 45 minutes while watching Friends clips on YouTube.  In case you’re wondering, this is one of my favorites. My Husband not home for dinner? Totally FINE! (and — that’s a lot funnier if you watched the clip. Go back and do it please.)

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Mediterranean Socca Pizza (serves 1 — don’t share this)

For the Crust:

  • 1/2 cup garbanzo bean flour
  • 1/2 cup and 1 tbsp. water
  • 1/2 tsp. garlic powder
  • pinch of salt and pepper
  • pinch of xanthan gum (optional)


  • pizza sauce (homemade or canned)
  • 1 onion, caramelized
  • sliced mushrooms
  • slightly wilted spinach
  • sliced canned artichokes
  • nutritional yeast

Directions: Begin by caramelizing your onions. To do this, thinly slice your onion and place it in a skillet with 1 tbsp. olive oil. Heat over low (seriously — low) heat for approximately 30-40 minutes, stirring very frequently. While your onions are caramelizing, in a small mixing bowl, combine all crust ingredients and whisk until smooth. Pour into a greased 8 inch pie pan and bake at 425 degrees for 20 minutes.

After 20 minutes is up, transfer your crust from the pie pan to a greased baking sheet. I honestly just flip the pan over and let it fall out. The socca crust is pretty crisp at this point, so it won’t fall apart. Next, load on the toppings!

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I don’t think I have to explain it to you, but… sauce, toppings, nutritional yeast.

Bake for an additional 10 minutes at 425 degrees. Take out the pizza with oven mitts (crucial step folks) and use a pizza cutter to make 6 triangle wedges and enjoy!

This crust packs a nutritional punch too. The crust alone has 12 grams of fiber and protein!

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Although I may have saved one piece for this morning so I could eat it cold. What? You don’t like cold pizza? You’re missing out.  When I was younger (okay, still now) on days after we had pizza, I could be found standing with the fridge open before breakfast chomping down on a piece.

I swear — it’s totally fine to do that. The only thing that’s not fine about this situation is the fact that it’s gone. However, we can remedy that with one swift move.

Did you call your Uncle Bill yet? He’s coming over to make you this for dinner.

Don’t forget the margaritas (again — the Friends clips).

Question: What’s your favorite socca recipe? Sharing is caring friends.

PS — Don’t forget to enter my giveaway. It closes tomorrow (Sunday) night!

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