Pesto Socca-Pizza

A delicious and healthy pizza made with a secret ingredient: chickpea flour. With a crispy crust keeping it light, this savory pizza is topped with creamy pesto and roasted squash. 

Spring-Pesto-Socca-Pizza |

Not sure what to call this guy...Pizza? Flatbread? Socca? Non-Traditional Pizza? All I know is that this is healthy PizzBreadCCa at its finest! There are some things in life that just grab and shake you to the core. Within the healthy food space that has happened three times for me: cashew/vanilla butter was the first, then energy balls, and now this. At first encounter, this style pizza had a way of wrapping it’s crispy golden-brown crust around my mind, holing on tight, essentially pleading for me to make it weekly. And how can one say no to healthy pizza?! Not me, I'll take one for the team. So I apologize in advance for the soon-to-be PizzBreadCCa pictures populating my Instagram. This is without a doubt a healthy pizza dream. With a light and crispy crust you can 'indulge' and eat the entire thing all in one sitting. Slather it with creamy pesto and roasted squash for a quickie of a meal that takes all of 15 minutes. No kneading of dough and no waiting for pizza delivery. Those are things of the past when you have this delicious homemade pizza right in front of you to feast on.

Buon appetito friends,

xx M

Serves: 1-2 large/small portions

Prep Time: 10 minutes | Cook Time: 10 minutes

Ingredients for the Pizza Crust:

2/3 cup chickpea (aka garbanzo bean) flour

1/3 almond meal

3 tablespoons water

1 tablespoon olive oil (+ 1 extra saved for the dough)

sea salt


Start by preheating your oven to 400F. In a small bowl mix all the ingredients for the pizza crust together and form a ball and mix for about 3 minutes. It's important that you mix the dough very well. It should start to resemble silly-putty in texture. Mix for the full 3 minutes. Pop into the fridge to set for 10 minutes. Then on a clean surface, using a rolling pin, roll out the dough into a circle (dough should be about 1/4" thick). Rub the top of the dough with the extra tablespoon of olive oil. Now place it into the oven to bake for 9-10 minutes, or until the sides are crispy and golden brown. Remove from the oven and top with anything you'd like!

For the pizza in the photo top with:

Arugula Pesto (recipe here)

Roasted Veggies - I go for winter squash

Radish slices

Hemp seeds (optional)

Any greens + fresh dill

2-Spring-Pesto-Socca-Pizza |