Barbecue Chickpea Socca Salad Pizza with Vegan Ranch Dressing
When I came across Lauren's beautiful blog Lauren Caris Cooks, I knew we had to collaborate. She's all about sharing how real, wholesome food can be deliciously simple to make; a philosophy we obviously have in common. And so together we present you: salad pizza! It's a thing. And you want it. Because, pizza. Check out Lauren's lovely 15 Minute Hummus Pizza and read on for more about our take on salad pizza.
Way back in the day (I'm talking middle school when Titanic was still in theaters...) I had a thing for California Pizza Kitchen's Barbecue Chicken Pizza. That part of my life is long gone but barbecue anything and pizza are still two of my favorite things. Though a large (happy) leap from frozen CPK, this healthy Barbecue Chickpea Socca Salad Pizza won't disappoint: it's delicious, satisfying, and good for you (take that, CPK). The creamy vegan ranch dressing pairs perfectly with the barbecue flavor and the leftover dressing is great on all the things. Try it in a shredded kale salad or use it as a dip for veggies.
*What the heck is socca? Socca is a thin chickpea flour pancake from Nice, France. While it's not traditionally a pizza base, it totally works. Socca is super easy to make, protein-packed, and gluten-free and grain-free. It's best served warm, so get the ranch dressing and toppings ready to go before cooking the socca pizza crusts. Learn my favorite cooking methods (and other toppings!) here.
Barbecue Chickpea Socca Salad Pizza
with Vegan Ranch Dressing
- 1 (15-oz) can chickpeas, drained
- 1/3 cup plus 1/2 cup barbecue sauce (see notes)
- 4 small handfuls of spring mix
- 1/4 medium red onion, chopped
- 4 scallions, white and light green parts thinly sliced
- cilantro to serve
VEGAN RANCH DRESSING
- 1 cup raw, unsalted cashews, soaked and drained (see notes)
- 3/4 cups water
- 3 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 tablespoon liquid sweetener (agave, maple syrup, or honey)
- 2 garlic cloves
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 large sprig of fresh dill (about 1 tablespoon, chopped)
- 6-8 chives
SOCCA PIZZA CRUST
- 1 cup chickpea flour
- 1 cup water
- 1 tablespoon extra virgin olive oil
- salt to taste
- Prep everything before making the socca pizza crust. First, marinate the drained chickpeas in 1/3 cup of barbecue sauce and set aside. Prep the red onion, scallions, and cilantro and set aside.
VEGAN RANCH DRESSING
- Add all ingredients to a high-speed blender and blend until smooth and creamy. Add more dill and chives if desired.
SOCCA PIZZA CRUST (FOR 4 SMALL PIZZAS)
- Whisk together the chickpea flour, water, oil, and salt in a bowl until smooth and let rest for 5 minutes. Grease a well-seasoned cast-iron or ceramic pan with a touch of oil and set over a moderately high heat. Once hot, pour in about 1/4 cup of the batter and swirl around to cover the pan. Lower the heat a bit, cook for 3-4 minutes until the bottom is crispy and top is almost set and then flip, cooking for 1-2 minutes more until golden brown. Repeat to make the remaining 3 socca pizza crusts.
- Spread about 2 tablespoons of barbecue sauce on each pizza. Top each pizza with a small handful of spring mix and a quarter of the marinated chickpeas. Drizzle with the vegan ranch dressing and top with red onion, scallions, and cilantro. Serve with more ranch dressing, if desired.
Soak the cashews overnight and drain the liquid before blending. To "quick soak" the cashews, cover with water in a microwave-safe bowl and microwave on high for 2 minutes. Drain and proceed with recipe.
This Vegan Ranch recipe will make more than you need for the socca salad pizzas. But it's delicious on everything; I especially like it on shredded kale salads.
A note about barbecue sauce. There are a lot of unhealthy ones out there, so check the labels (high fructose corn syrup? No thanks). You can make your own or opt for a store-bought one with clean ingredients like Annie's.