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Socca Pizza

June 5, 2016

This recipe is inspired by the Hemsley sisters and is a fuss free, gluten free healthy pizza option. If you cook extra socca bases you can use as a tortilla wrap, or add garlic, onion and chilli to the base mixture and enjoy with just a drizzle of olive oil

 

Socca (pizza base)
2 cups of chickpea flour (also known as gram flour)
2 cups of water
2 pinches of sea salt and 1 of pinch black pepper
1 large pinch of herbs such as rosemary/thyme/oregano or 1 small pinch of cumin or 1 tablespoon of crushed garlic/garlic powder

 

Desired Pizza toppings

-suggestions include tomato, mozzarella and basil

-eggplant, miso, sweet potato and sage

-anchovies, zucchini, maple drizzled carrot strips
-fresh herbs to top

Base
- Whisk together the socca ingredients or blend in thermomix/blender
- Leave to stand for at least 30 minutes at room temperature to allow the chickpea flour to fully absorb the water.

{Optional add 1 tsp apple cider vinegar or whey, cover and leave overnight or 24 hours for a fermented base. This will enhance digestibility and probiotic power}
- Grease the bottom of your frying pan with coconut oil or ghee and set to a moderately high heat.
- Pour in enough batter to cover the base around ½ a centimetre thick and let the underside cook for around 1 minute - it is ready when it lifts off easily.
- Flip the base over and cook the other side until golden brown. Cook longer for a crisper base.
- Remove and set aside until you are ready to turn it into a socca pizza. Alternatively, pour over some good olive oil and crushed garlic and enjoy as it is.

 

Pizza
- Preheat the oven to 200C.
- Put your pizza bases/socca onto a pizza stone(for a crispy base) or a baking tray then add chosen toppings, leaving the cheese until last.
- Bake in the oven for 10 minutes at 200C, with a blast under the grill for the final 2 minutes to give the cheese a golden crust.
- Drizzle with good olive oil, scatter on some rocket or fresh herbs and serve with a green crunchy salad.

 

Image credit Hemsley & Hemsley © Nick Hopper

 

 

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