Have you tried Socca?
I have made it a few times thanks to the Pure2Raw Twins, and have loved it plain and as a sandwich. Then one night I wondered, “Why not make it into a pizza?”
Oh my goodness! I am so glad I did! It was the best dinner I had all month! The pizza was extremely filling, but oh so satisfying. I only had one slice, and I was stuffed!
Pesto Socca Pizza with Grilled Veggies and Chicken Sausages
~The pizza can be made vegan/vegetarian by simply omitting the sausage. Dairy-free, gluten-free, and of course, sugar-free!
- 1 cup garbanzo bean flour
- 1 cup water
- 1 tsp salt
- 1 Tablespoon olive oil
Preheat oven to 425*. Mix all ingredients together except the olive oil. Batter will be thin. Spread the olive oil on a 10-12 inch round pan (I used a cast iron) and place in hot oven for a few minutes. Then pour the batter into the pan and bake for 15-20 minutes or until the socca is brown on the underside. Flip the socca carefully onto a dish you can put back into the oven (you will be broiling it later).
NOTE: I’ve seen socca made many ways. Some bake it, some broil it, some flip it half way through. This is up to you! If you like it extra crispy-try broiling it. If you like it soft-bake it. Pure2Twins have many different recipes HERE.
~This pesto is vegan, raw, dairy-free, gluten-free, and of course, sugar-free!
- 1 large bunch of basil (about 2 cups loosely packed)
- 1 clove garlic
- 1/2 cup walnuts
- 1/2 tsp salt, or to taste
- 4 Tablespoons of olive oil
- 2 Tablespoons Nutritional Yeast
Place all ingredients except olive oil in a food processor or strong blender (I used my magic bullet). Process until finely ground. Then add the olive oil a tablespoon at a time until desired consistency is reached.
The nutritional yeast and walnuts give it a creamy taste without the dairy. It keeps in the fridge for 5 days. I didn’t use quite all of it on my pizza. You can use the leftovers on sandwiches, pasta, and as a dip for crackers.
~You can use whatever topping you like! Omit the sausage for a vegan/vegetarian pizza.
- 2 cups spinach
- 1/2 green bell pepper
- 1/4 onion
- 5 artichoke hearts
- 2 Tablespoons capers
- 2 chicken sausages
- 1 clove garlic
First, boil the sausages in a pan for about 10 minutes, covered. Then, slice them and brown them on a pan slightly coated in olive oil. Remove. Chop the onions, bell pepper, and garlic and saute in olive oil. Add the spinach and cook until slightly wilted.
Spread the pesto on the socca in an even layer. Then add the sauteed veggies and the artichoke hearts, capers, and sausages. Broil on High for 3 minutes or until the tips of the veggie and socca brown.
Let cool for a couple minutes and serve hot! Bon Appetit!
- Garbanzo Bean Flour: Also known as chickpeas, these beans are protein power houses with 10g per 1/4 cup. They contain an amazing amount of fiber with 8g per 1/4 cup. An excellent source of the trace mineral molybdenum, garbanzo beans help in the process of detoxification of sulfites. This mineral is an important component of the enzyme sulfite oxidase, which is involved in this detoxification process.
- Leafy Greens: Our parents always told us to “eat our greens,” and for good reason, too! Leafy greens contain a lot of Vitamin K which protect our bones, regulate blood-clotting, and help prevent diabetes. Lutein and zeaxanthin are carotenoids found in dark-green leafy vegetables that are concentrated in the eye lens and macular region of the retina. The carotenoids play a protective role in the eye.
- Basil: This herb has been used for centuries to help cure colds, coughs, and sore throats. It is also known as an anti-stress agent, and can help reduce blood cholesterol.
- Nutritional Yeast: Nutritional yeast is full of nutrients (hence the name). It contains 18 amino acids and 15 minerals that are all good for you. Especially known for its vitamin B content, it helps maintain ideal intestine ecology, improve blood production, maintain cholesterol levels, and improve liver function.
Thought-provoking, mind-prodding question of the day:
What is your favorite meal of the day?
Mine is Breakfast. I could seriously eat “breakfast food” all day long! Sometimes I do…