Smoked Salmon Pizza
I love pizza. I try to stay away from gluten, so when I saw a recipe for Socca, I had to try it. I based this pizza recipe off a meal I had at the Art Gallery of Ontario (served on regular flatbread), and now it’s a staple for me. Socca is a bread made with chickpea flour, and it’s super easy to make. If you try it, let me know what you think.
Socca
1 Cup Chickpea Flour
1 Cup Water
1 Tablespoon Olive Oil
½ Teaspoon Salt
1-2 Cloves Garlic
Directions
Mix all ingredients and let sit for a while while you prepare the rest of the meal.
Turn on oven to broil. Heat 1 tablespoon olive oil in a 10 inch cast iron skillet on the stove. Once hot, pour in the batter and tilt the pan until the batter is evenly spread.
Cook on medium-high heat until the bottom starts to brown, approximately 5 minutes.
When the bottom is brown, move the skillet to the oven and broil for another 3-5 minutes, until the top starts to brown.
Remove from oven and top with the ingredients below if making Smoked Salmon pizza.
Smoked Salmon Pizza
Smoked Salmon
Red Onion
Arugula, torn
Capers
Crème Fraiche
Lemon Zest
Notes
You can also use this crust for regular pizza. Once you pull the crust out of the oven, add additional ingredients and return to the oven and broil until the cheese is bubbly.
You can easily adjust the ingredients to fit the size of your pan. I have a 13-inch skillet and typically use:
1.5 Cups Chickpea Flour
1.5 Cups Water
2 Tablespoons Olive Oil
½ Teaspoon Salt
2 Cloves Garlic
