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Chicken and Zucchini Socca Pizza

A golden chickpea-flour crust topped with garlicky seared chicken, zucchini and basil.

Fits Dairy-free, Celiac, Hashimoto's and 12 more diets

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Chicken and Zucchini Socca Pizza
35 mintotal
1servings
11ingredients

Ingredients

  • 120 g chickpea flour
  • 180 ml water
  • 2 tbsp olive oil
  • 1 piece chicken breast, about 150 g, sliced
  • 1 piece zucchini, sliced into half moons
  • ½ piece red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp salt
  • 1 tbsp nutritional yeast
  • 6 leaves fresh basil

Method

  1. Whisk the chickpea flour with the water, a tablespoon of olive oil and the salt.
  2. Cook the batter like a thick pancake in an ovenproof skillet until the top sets.5 min timer
  3. Sear the chicken in the remaining oil with the garlic until no pink shows.6 min timer
  4. Add the zucchini, onion and oregano, cooking until the zucchini softens.5 min timer
  5. Spread the chicken and vegetables over the socca and slide it under a hot broiler.3 min timer
  6. Scatter the basil and nutritional yeast over the top and cut into wedges.

Why it works

  • Tree nut allergy: No nuts anywhere: the crust is chickpea flour and the richness comes from olive oil.
  • Milk allergy: No dairy in the dough or the topping; nutritional yeast gives the cheesy finish.
  • Wheat allergy: The crust is pure chickpea flour and water, no wheat flour in sight.
  • Dairy-free: Everything cooks in olive oil and the topping finishes with basil, not cheese.

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