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Socca Chickpea Flatbread Pesto Pizza with Crunchy Greens
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Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Yield:
2
-
3
soccas
1
x
Ingredients
Scale
1x
2x
3x
1.5 cups
chickpea flour
1/2 teaspoon
garlic powder
Pinch of salt and pepper to taste
1.5 cups
water
3 tablespoons
avocado oil
Toppings of choice, I used:
1
package of Organic Girl Butter Lettuce
1
avocado, sliced
Almond milk cream cheese
Radishes
Pickled beets
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Instructions
Whisk chickpea flour and spices together in a bowl
Slowly whisk in water and avocado oil until combined and smooth (battery will be runny and liquid-y)
Heat a good drizzle of avocado oil in non-stick 8 inch skillet over medium-high heat
Add ½ cup batter to the skillet and tilt pan so i cooks evenly
Reduce heat to medium and cook unitl crisp at edges and golden brown on bottom for about 3 minutes
Flip socca and continue to cook until second side is browned (abut 3 more minutes)
Transfer to a cutting board or plate
Repeat with remaining batter and oil
Top with desired toppings and enjoy!
Author:
rachel mansfield
Category:
vegan, gluten-free, grain-free
Cuisine:
dinner, lunch