Socca Pizza (Gluten Free)

Updated: Oct 13, 2021

Everyone loves pizza right? But the bread based for those of us trying to avoid gluten means we miss out on the delicious delights of what can be an amazing healthy meal rather than junk food - thanks to socca based pizzas!

Socca is made from gram flour (chick pea flour) which is gluten free and can be made into pancakes and wraps as well as pizza based - click here for socca fajita wrap recipe.


  • 50% Chickpea flour (gram flour)

  • 50% water

  • Dash of apple cider vinegar

  • Pinch of salt

The socca mixture needs to be left overnight to ferment, so you need to do this first step the day / night before you plan to eat your delicious socca pizzas.

Step One: Fermenting the socca mix

Mix 500ml water with an equal amount of gram flour and a tablespoon of organic apple cider vinegar. The thinner or thicker you want your socca pizza based you just have a little more or a little less water (but keep the mix roughly 50/50). Blend together and leave overnight to ferment at room temperature with just a clean tea towel over the top.

Step Two: Making the pizza bases

Heat some coconut oil in a frying pan on a medium heat.

Add a pinch of salt to the now fermented socca mixture and blend one final time (as the mixture will have settled overnight during the fermentation process).

Then pour into the frying pan enough socca mixture to cover whole pan in a thin layer (this will create nice thin wraps but if you want thicker or making a pizza base or pancakes for example simply add a little more mixture at this stage.)

Leave the pan on a low heat and wait... wait... much longer than you think. When you think it looks ready to flip / turn, wait a few minutes longer. You want it to crisp up and turn golden before you attempt the flip and it's just a longer cooking process than you might expect!

Patience is key - trust us! (But if its does go wrong what we call 'socca scraps' are equally amazing!)

Touch around the edges with your fish slice (or favourite pancake flipping kitchen tool) to have a peak underneath, when you see it's golden and crisp you're ready to flip. Flip or turn it over...if it's a fight it just needs longer to cook.

Flip over and cook for only a few minutes longer before it's ready.

Step Three: Topping and cooking your socca pizza

Every great pizza topping starts with a great tomato base, right? We like to make our own 'simple' tomato paste from scratch of course!

Tomato paste Ingredients:

2-3 large (or 12 cherry) fresh tomatoes

3-4 sun-dried tomatoes

1 tsp fennel seeds

2 tsp dried and/or fresh mixed herbs (ie. Parsley, oregano, basil, rosemary)

Half tsp chipotle or normal chilli flakes (optional)

1 tsp smoked paprika (optional)

Splash balsamic vinegar

Half med white/red onion

1 med carrot

1-2 tbsp olive oil

Pinch of sea salt.

It's so simple you just put all of the above ingredients into a nutribullet type blender, whizz it up and that's it!

Add the toppings of your choice to your pizza, we love; chopped peppers, onions, cheese, mushrooms and parma ham but the choice is yours!

Cooking in the oven at around 180C for a few minutes until the cheese is melted and the toppings cooked.


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