Move over, pizza dough. Socca (pronounced SO-kah), the thin chickpea crêpe popular in Italy and France, makes a tasty gluten-free alternative crust. Top with tomato, mozzarella and pesto, as we've done here, or get creative and use other types of cheese, vegetables and even meat, such as prosciutto.
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
236 calories; protein 9.8g; carbohydrates 14.8g; dietary fiber 2.9g; sugars 3g; fat 15.3g; saturated fat 3.9g; cholesterol 13.6mg; vitamin a iu 306.4IU; vitamin c 2.7mg; folate 103.8mcg; calcium 140.3mg; iron 1.5mg; magnesium 47.5mg; potassium 267.2mg; sodium 455.3mg; thiamin 0.1mg.