A while back I posted on my discovery of socca, the crisp, French flatbread made from chickpea flour. I made the batter into crepes and added rosemary and olives for flavor. I promised myself I would make a true socca one day; in the oven, in a cast iron skillet. But when I finally decided that last night would be the night to make real socca, my imagination took off from there. You see, I had also recently been trying to master a good pizza crust — a seemginly unsurmountable task if you’re looking to make it gluten-free, yeast-free and vegan. That’s where my original intent to make socca turned into an I wonder if I can make this into pizza thought. Three tries later, there it was: a crisp, flavorful, satisfying thin crust pizza — sans gluten, dairy or yeast. My favorite part about this particular method is that the crust does not require a multitude of flours, gums or starches. No rolling or kneading. No rising. It’s simple! Just pour the batter into a hot skillet, bake, add topings, and half hour later you’ll have a tasty gluten free pizza that’s lite and healthy as well. I mixed buckwheat flour with chickpea flour for a nutty flavor in this batter, but you could use a variety of flours here — brown rice flour and cornmeal come to mind.
Gluten Free Crust:
2/3 cup buckwheat flour
1/3 cup chickpea flour
1 and 1/4 cup water
1/4 cup olive oil (plus a tad more for greasing skillet)
1/2 teaspoon sea salt
prepared, organic pizza sauce
sliced kalamata olives
Follow Your Heart mozzarella “cheese,” grated with a microplane grater
1. Preheat oven to 450.
2. Place lightly greased 9″ cast iron skillet in preheating oven. Let it get really hot in there.
3. Meanwhile, whisk together buckwheat and chickpea flours and salt. Make a well in the middle and add water and olive oil. Whisk ingredients vigrorously until incorporated and bubbly.
4. When skillet is really hot, pour batter into skillet (it should sizzle!). Bake in preheated oven for 30-35 minutes. Add desired toppings and bake or pass through broiler to melt cheese (carefully watch if broiling to make sure crusts don’t get too dark). Enjoy!