Socca Bread Pizza (Gluten Free, Grain Free, Dairy Free)

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As you know, I am Celiac, and eat 100% gluten free. I never cheat because it makes me really sick. Over the last year, I've also adopted an almost entirely grain free diet and noticed a big improvement in how I feel. My digestion, weight, energy and brain clarity all seem to work better without grains (which isn't uncommon for those with IBS symptoms or full on Celiac disease).

This recipe is:

  • gluten free
  • grain free
  • egg free
  • dairy free
  • vegan (though you could top it with chicken)

This is literally the easiest recipe EVER. The crust only requires 3 ingredients, plus any seasonings you want to add, and then the toppings! As with most gluten free or grain free pizza recipes, this isn't an exact replica of regular pizza - it's pretty different. For gluten free versions of gluten filled foods, I find it better to not expect it to taste the EXACT same as the gluten filled version. It's still amazing though and I've already scarfed down one!

The recipe is below, and you can click these arrows to see the previous or next post included in the #VancityVirtualPotluck!

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Cook Time:


Total Time:





Socca Bread Pizza Crust:

  • 1 cup chickpea (garbanzo bean) flour - I used Bob's Red Mill
  • 1 cup water
  • 1.5 TBSP extra virgin olive oil + 1 tsp for pan
  • salt & pepper to taste
  • Optional Additions:
  • onion powder and garlic powder (I added a pinch of both)
  • fresh or dried herbs

Toppings (You can get creative!)

On one half:

  • 3 TBSP Spread 'Em Kitchen Beet & Balsamic spread
  • handful of roasted broccoli
  • finely sliced red onion

On the other half:

  • 3 TBSP truffle hummus (or regular hummus)
  • handful of roasted squash
  • finely sliced red onion


  1. Whisk the chickpea flour, water, 1.5 TBSP olive oil and salt and pepper together in a bowl.
  2. Let sit for 30 minutes to let the flour absorb the liquid.
  3. Preheat the oven to 450F.
  4. Using a medium sized (about 10") oven-safe frying pan, place it in the oven empty to heat the pan for 3-4 minutes.
  5. Remember to use oven mits to take it out, and when it's hot, add 1 tsp oil so that it doesn't stick. Make sure the oil comes up a bit on the side of the pan.
  6. Pour the batter in making it as evenly spread out in the pan as possible.
  7. Bake in the oven for 10-`1 minutes.
  8. At the end, making sure it hasn't burned, broil it on high for 2 minutes or so just to crisp up the edges.
  9. Remove it from the oven and using a spatula, gently loosen the sides and work your way under the socca bread.
  10. To fully get it out, I placed a plate over the frying pan and flipped it out.


  • This makes a thick crust. You can split the batter in half and make 2 and it will be a lot thinner. It may not hold the toppings as well though, but could just be the socca bread, without the pizza part.
  • Get creative with your toppings!

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