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Socca, a traditional Mediterranean chickpea flatbread from Nice, gets a delicious makeover with summer vegetables in this recipe. This naturally gluten-free flatbread is protein-rich thanks to chickpea flour and offers a tasty, nutritious alternative to regular pizza. The golden, crispy crust gives way to a tender interior studded with grilled vegetables, making it a complete and balanced meal.
This vegetable-topped version was created during a summer evening when the garden was overflowing with zucchini and bell peppers. It has since become a favorite for casual outdoor dining.
Essential Ingredients and Tips
- Chickpea flour: Choose finely milled for the best texture
- Water: Use room temperature for smooth mixing
- Olive oil: Select extra virgin for best flavor
- Zucchini: Pick small, firm ones to minimize moisture
- Bell peppers: Use various colors for flavor and visual appeal
- Red onion: Adds subtle sweetness that complements other vegetables
- Rosemary: The quintessential Mediterranean herb
Detailed Instructions
- 1. Vegetable Preparation
- - Slice zucchini into 5mm half-moons
- Cut peppers into thin strips
- Slice red onion thinly
- Ensure uniform size for even cooking
- Coat vegetables lightly with olive oil
- Arrange in single layer for roasting - 2. Batter Preparation
- - Sift chickpea flour to prevent lumps
- Add water gradually while whisking
- Achieve pancake-like consistency
- Allow batter to rest
- Adjust thickness if needed after resting - 3. Assembly
- - Gently fold in warm vegetables
- Pour batter evenly onto pan
- Ensure uniform thickness
- Create slightly thicker edges - 4. Baking
- - Preheat oven to 180°C
- Place pan in center rack
- Watch for golden brown color
- Test center for proper doneness
The summer version with cherry tomatoes added just before serving has become particularly popular. The sweetness of the tomatoes perfectly complements the crispy socca.
Seasonal Variations
- Spring: Asparagus, peas, and spring onions
- Summer: Cherry tomatoes, eggplant, fresh basil
- Fall: Wild mushrooms, butternut squash, sage
- Winter: Leeks, carrots, thyme
- Provençal: Traditional ratatouille topping
- Forest: Mixed wild mushrooms
Serving Suggestions
- Serve with arugula salad dressed with olive oil and lemon
- Add Niçoise olives for authenticity
- Offer light garlic aioli on the side
- Garnish with fresh herbs
- Pair with chilled Provençal rosé
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Recipe Tips
- → Is the flatbread completely gluten-free?
- Yes, it’s 100% gluten-free since it’s made with chickpea flour.
- → Can this flatbread be frozen?
- Absolutely, it freezes well. Just warm it up in an oven to bring back the crunch.
- → What pairs well with this dish?
- It goes wonderfully with fresh herbs, a green salad, or some juicy tomatoes.
- → How do I make sure the flatbread comes out crispy?
- Use a hot oven, keep an eye on it as it bakes, and wait for a golden-brown finish.
- → Is this recipe complicated to make?
- Not at all—it’s super simple and perfect for anyone just starting out in the kitchen.