Socca (pronounced SO-kah), also known as farinata in Italy, is a thin chickpea crêpe that we use as a sort of gluten-free pizza crust in this healthy recipe. While socca are typically cooked in a woodburning oven in a copper pan, this easier method heats up a cast-iron pan before adding the batter. Source: EatingWell Magazine, November/December 2016

Carolyn Malcoun
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Ingredients

Directions

  • Whisk flour, salt and pepper in a large bowl. Add water; whisk until smooth. Let rest while the oven preheats or refrigerate for up to 1 day.

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  • Position racks in upper and lower thirds of oven. Place a 12-inch cast-iron skillet on the lower rack. Preheat to 450 degrees F for 30 minutes.

  • When oven is preheated, carefully remove the hot pan and swirl in 1 tablespoon oil. Whisk the batter, pour it into the pan and swirl to coat. Top with beet and feta.

  • Bake until the bottom is browned and the edges are crispy, 16 to 20 minutes. Remove from the oven and, using a pastry brush, dab the socca with the remaining 1 tablespoon oil (brushing can dislodge the toppings).

  • Turn the broiler to high. Broil the socca on the upper rack until browned in spots, 1 to 3 minutes.

  • Toss arugula with lemon juice in a medium bowl. Top the socca with the arugula and cut into wedges.

Tips

To make ahead: Refrigerate socca batter (Step 1) for up to 1 day.

Tips: Chickpea flour made from ground dried chickpeas (aka garbanzo beans), is a gluten-free flour used in many traditional Middle Eastern recipes. Look for it in natural-foods stores and/or in well-stocked supermarkets in the gluten-free section. Once opened, store airtight in the freezer.

Nutrition Facts

194 calories; 11.3 g total fat; 11 mg cholesterol; 434 mg sodium. 15.8 g carbohydrates; 7.3 g protein; Full Nutrition