Socca: Sweet, Savory, Simple
Try a delicious, gluten and dairy-free flatbread for your next sweet treat or savory meal! If you’re craving a pizza, crepe, or taco shell, Socca is simply satisfying!
This delicious and versatile flatbread, originally from the regions of France and Italy, is naturally gluten, dairy, and nut-free. Made from chickpea flour, Socca is usually served hot and enjoyed as is. It can be enjoyed as a simple flatbread, or can even be used as a pizza crust, taco shell, or crepe with your favorite jam!
The Truth About Food Reactions
Millions of Americans each year suffer from food allergies and reactions to foods. So, if this flatbread alternative is calling your name, you are not alone! Many even mistake the difference between a food allergy and a food sensitivity.
When our immune system responds to a food substance (a protein), that is a food allergy. Symptoms can be minor, such as itchy eyes or a runny nose, although other symptoms can be much more severe. The most common food allergies, causing almost 90% of food reactions annually, are: dairy, eggs, seafood, soy, tree nuts, peanuts, shellfish, and wheat. Food allergies should always be taken seriously. Whether you are at a restaurant or family gathering, informing others about your food allergy is important.
Food intolerances, on the other hand, are not life threatening, but they are unpleasant. A sensitivity occurs when our body cannot properly digest a food substance. Some examples, gluten, the protein commonly found in wheat, or lactose, the sugar in milk. Symptoms can range from abdominal cramping to diarrhea, and even migraines.
Think you may have a food allergy or sensitivity? Talk to your doctor first. He or she may recommend a blood or skin test to determine if it’s a food allergy. Food sensitivities are not as easy to determine. Health professionals may suggest keeping track of your symptoms in a food log and taking part in an elimination diet to narrow out the food triggers. For more information on food allergies and sensitivities, visit the American Academy of Allergy, Asthma, and Immunology.
In this recipe….
I decided to make Socca as a light and healthy pizza with sauteed mushrooms and fresh arugula. The options for toppings are endlesss! If you prefer to go dairy-free, use a little drizzle of olive oil or a cheese alternative. To make the batter savory, add in your favorite fresh or dried herbs and spices. Socca is simply a 1:1 ratio of chickpea flour to lukewarm water for the batter.
Use socca as a pizza crust, taco shell, and even to serve with your favorite dip or spread!
- 1-2 tablespoons extra virgin olive oil
- 1 cup chickpea flour
- 1 cup lukewarm water
- 4 tablespoons extra virgin olive oil (half for the batter)
- Salt to taste
- Optional add-ins: fresh rosemary, thyme, cumin, garlic powder
- Prior to cooking, whisk together the chickpea flour and water, one tablespoon of olive oil, and any additional herbs and spices. Set aside at room temperature for at least 30 minutes.
- Once the batter is ready, preheat oven to 450 degrees F.*
- Place a large (10-12 inch) cast iron skillet on the middle rack of the oven to heat up.
- Carefuly remove the hot skillet from the oven and swirl one tablespoon of olive oil in the pan. Slowly pour in the batter evenly to cover the bottom of the hot pan.
- Cook in the oven for 10-15 minutes or until the batter is cooked through in the middle and the edges are slightly crisp. The batter should resemble a thick pancake. Drizzle additional olive oil on top to prevent dryness, optional.
- * If you prefer cooking on the stovetop, cook the socca on medium high heat for 2-3 minutes each side.
Socca is a great alternative carbohydrate choice for anyone with food allergies and sensitivities. Thanks to the simple ingredients of only chickpea flour and water it is naturally free of gluten, dairy, nuts, and soy.