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.
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.
Serving Size: 1 slice each
194 calories; protein 7.3g; carbohydrates 15.8g; dietary fiber 2.9g; sugars 4.3g; fat 11.3g; saturated fat 3g; cholesterol 11.1mg; vitamin a iu 186.8IU; vitamin c 2.7mg; folate 121.5mcg; calcium 85.1mg; iron 1.4mg; magnesium 47.2mg; potassium 270.5mg; sodium 434.1mg; thiamin 0.1mg.