Tomato-Pesto Socca
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.
Source: EatingWell Magazine, November/December 2016
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size:
1 slice each Per Serving:
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.
Exchanges:
1 starch, 1/2 high-fat meat, 2 fat