Fermented Chickpea Socca Pizza

Socca is a popular dish in and around the are of Nice, France, and this fermented Socca version is delicious.

Also a popular dish in Genoa, Italy, Socca is a simple savoury flatbread made with chickpea flour (aka garbanzo bean flour) making it gluten-free, grain-free and a good source of protein and fibre. Try this Fermented Socca version for even better gut-health.

Ingredients

• 1 cup chickpea flour
• 1 cup warm filtered water
• 1 Tablespoon sauerkraut, pickle brine or sourdough starter, miso (optional)
• 1 Tbsp. extra virgin olive oil
• ½ tsp. dried rosemary (or oregano, or sage)
• ¼ tsp. salt
• Fresh ground pepper to taste
• Additional olive oil cooking if needed

Topping:

• 4 Tablespoons sweet potato puree, hummus or anything you like
• 10 – 12 olives, sauerkraut, etc.
• 2 spring onions, finely chopped
• 4-6 tablespoons sautéed kale, purple cabbage or Chinese greens
• Other vegetables, capsicum, tomatoes, broccoli, snow peas
• Coconut yoghurt mixed with a few teaspoons Shiro miso (optional)
• Thinly sliced purple onions

Yield one- 25 cm. round or about three 10 cm. rounds

Method

1. Combine the chickpea flour with warm water in a medium bowl or mason jar, and mix well. Add in one tablespoon sauerkraut, brine, miso or sourdough starter if using.
   
2. Cover and allow to sit overnight or for at least 8 hours.  When ready stir in the olive oil, herb, and salt & pepper. The batter should be the consistency of heavy cream. Heat the oven to 450F/220 C. Put a cast-iron skillet (Solid Teknics* is best) or pizza pan in the oven to warm or on a cooktop.

3. Remove the pan, pour 2 tablespoons of the oil into it and swirl. Stir in the rosemary.

4. Add the rosemary into the batter, then immediately pour the batter back into the pan. Sprinkle on some thin onion strips. Bake or cook for 10 to 15 minutes, or until the pancake is firm and the edges set.

5. Heat the grill** and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the grill and cook just long enough to brown it in spots. (optional step)

6. Put on toppings, cover with coconut/miso mixture and put under the grill a few minutes.

For another idea, you can make a thicker base with the chickpea flour, cover it with pumpkin or sweet potato puree and just top it with any leftover greens, cauliflower, beans, walnuts, cabbage and ferments too. Just don’t cook the ferments.

**If cooking on a stove, just flip over and follow instructions to finish.

Tip: Solidteknics cookware are made in Australia and are the healthiest, and more sustainable pans you can buy.