Socca Pizza
Prep time
Cook time
Total time
Socca is a classic street food flatbread found around the Med (and known as farinata in Italy). Made with chickpea/garbanzo bean flour and olive oil, it’s naturally gluten free. Around Nice, they tend to serve it quite simply, with lashings of olive oil and roasted garlic. It makes a fantastic base for pizza too, and much quicker to prepare than a traditional dough. This recipe includes a sprinkle of nigella seeds, but you can make the socca mixture plain or top it with whatever you like. The spinach topping makes a refreshing change from tomato pizza topping, and is perfect on its own or topped with a few shavings of vegan Italian-style hard cheese or some almond ‘ricotta’.
Glamorous Glutton:
Recipe type: Mediterranean Snack
Cuisine: Mediterranean
Serves: 8-10
  • To make the topping
  • 1 tablespoon light olive oil
  • 1 red onion, finely sliced
  • 3 garlic cloves, crushed and chopped
  • 200 g/7 oz. frozen spinach, defrosted and drained (or 500 g/1 lb. 2 oz. fresh)
  • ¼ teaspoon fine salt
  • ½ teaspoon black pepper
  • To make the base
  • 250 g/2 ¾ cups chickpea/garbanzo bean flour (gram flour)
  • 400 ml/scant 1 ¾ cups water
  • ½ teaspoon salt
  • 1 scant teaspoon nigella seeds
  • 1 tablespoon pomace or coconut oil
  • To Serve
  • 150 g/5 oz. almond ‘ricotta’ (optional)
  • chilli/chile oil or olive oil, for drizzling
  • 1–2 teaspoons vegan Italian-style hard cheese (optional)
  1. Start by making the topping. Heat the olive oil in a small frying pan/ skillet, add the sliced onion and sauté over medium heat for 8 minutes until softened and translucent. Add the garlic and cook for a further 3–4 minutes over high heat, so that the onion and garlic caramelize (but do not burn). Turn down the heat, add the spinach and mix well.
  2. Season with the salt and pepper and set aside.
  3. In a large bowl, blend together the chickpea/garbanzo bean flour (gram flour) and water with a whisk to make a smooth pouring consistency. Season with the salt and add the nigella seeds.
  4. Place a frying pan/skillet over a moderate heat and add the pomace or coconut oil. Ladle the batter into the pan/skillet, enough to cover the bottom of the pan and aiming for 5 mm–1 cm/.–3⁄8 inch thickness. It’s preferable to make them a little thinner if you are making garlic bread or flatbread for a wrap. Prepare all the bases, and set aside. Preheat the grill/broiler to high.
  5. Cover the socca base with the spinach mixture and a few small blobs of vegan ‘ricotta’. Place under the hot grill/broiler for 5 minutes until a little charred at the edges. Serve immediately with a drizzle of chilli/chile oil (or olive oil if you prefer) and some vegan Italian-style hard cheese, if you like.
Recipe by Glamorous at