Gluten Free Socca Pizza Base

Socca pizza

A while ago I posted a recipe for a gluten free buckwheat pizza base, which was an okay pizza base, but sometimes difficult to roll out and a bit crumbly. When I started making socca (a flatbread made from chickpea flour), I began to wonder whether I could use it as a pizza base.

Socca has the consistency of a crispy pancake, and can be made as thick or as thin as you like by adding more or less batter to the pan. It is a bit more delicate than normal pizza dough, so I decided not to use the oven and pizza stone. With a bit of trial and error I figured out the best way to do it was to fry the socca on one side, then add the toppings and stick it under the grill until they cooked.

I add garlic and rosemary to the batter to give it an Italian flavour, but you could also add chilli, oregano or anything you like.


One batch of socca batter

1 clove garlic, minced

1 tsp dried rosemary

Toppings of your choice, sliced thinly so that they will cook under the grill.

Socca gluten free flatbread


Mix garlic and rosemary into the batter. Heat a frying pan on high heat and add some olive oil. Pour the batter into the pan and cook until golden brown on the bottom.

Take the pan off the heat and add toppings to the socca. Place pan under a hot grill until the cheese is melted and the toppings are cooked.

Vegetarian socca pizza

Enjoy your delicious socca pizza. It also holds up well in your lunchbox if there are any leftovers 🙂

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  1. If you ever decide to switch from biology, you could work as a food photographer. Your pictures are always beautiful.

    • Thank you so much 🙂 At the moment I take all of the photos for the blog on my iphone, but am dreaming of the SLR camera that we’re saving up for, because I will be able to do so much more then.

  2. That looks wonderful, and I am really intrigued by socca. Three days ago I had never heard of it, and I’ve stumbled across three times since then, quite by accident. I know what I’ll be looking for when I get back to my kitchen (in 4 weeks, sigh).

    • Haha, I think it is very “trendy” at the moment 🙂 Which is probably partly because of more awareness of gluten-free diets. I just wish pizza restaurants would use it as a base because it is so much tastier than the standard, cardboard-like base that every restauarant uses. Good luck with making it at home 🙂


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