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Dairy-Free, Gluten-Free, Grain-Free, Main Dishes, Recipes, Vegan, Vegetarian · July 13, 2016

Barbecue Chickpea Socca Pizza with Vegan Ranch Dressing

Barbecue socca pizza with chickpeas from above. this …

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 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’s socca? Socca is a thin chickpea flour flatbread 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.

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Barbecue socca pizza with chickpeas from above.

Barbecue Chickpea Socca Pizza with Vegan Ranch Dressing

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  • Author: Ally Milligan
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Pan-Fry
  • Cuisine: American
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Description

A delicious gluten-free, dairy-free, and vegan socca pizza. Make with chickpea flour, which is naturally gluten-free, high in protein, and high in fiber.


Ingredients

Scale

Salad Pizza

  • 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 extra virgin 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

Instructions

Salad Pizza

  1. 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

  1. 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)

  1. 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.

Assembly

  1. 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.


Notes

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.

The 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.

There are a lot of unhealthy barbecue sauces out there, so check the labels (high fructose corn syrup? No thanks). Opt for one with clean ingredients like Annie’s.

Did you make this recipe?

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Tag @loveleafco and hashtag it #loveleafco

Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. There is no additional cost to you. I only link to products I truly recommend and trust.

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Reader Interactions

Comments

  1. Margaret @ VeggiePrimer says

    July 23, 2016 at 3:49 pm

    This looks amazingly delicious! I agree with your comments about BBQ sauce. I can’t wait to try this recipe with my homemade sauce!! 🙂

    Reply
    • Ally says

      August 17, 2016 at 7:30 pm

      Thank you so much Margaret! Would love to try your homemade sauce. – Ally

      Reply
  2. Buffalo Cauliflower Bowls with Vegan Ranch Dressing | Loveleaf Co. says

    January 31, 2017 at 4:34 pm

    […] bowls. But it's delicious on everything; we especially like it on shredded kale salads or on this barbecue chickpea pizza. 3.4.3177 […]

    Reply
  3. How to Make Socca (+ Our Favorite Toppings! | Loveleaf Co. says

    October 12, 2017 at 2:34 pm

    […] that pairs well with all the things. it’s We often think of it as a healthy pizza crust (socca pizza anyone?), but you can use it as a tortilla substitute or even as a bread for rustic sandwiches. Not […]

    Reply
  4. Grape, Corn, and Goat Cheese Socca | Loveleaf Co. says

    October 12, 2017 at 5:06 pm

    […] is naturally gluten-free, high in protein, and pairs well with all the things. It can be used as a pizza crust or tortilla substitute, a flatbread for easy (but #fancy) appetizers, or a versatile vehicle for […]

    Reply
  5. Amanda says

    June 2, 2021 at 1:10 pm

    Being surprised is always exciting. This recipe is legit! I left out the red onion/cilantro/scallions and added slaw mix on top instead of mixed greens. Super yum! I usually make my own BBQ sauce but had just happened to spy some sugar free sauce in the store (Rib Rack BBQ Sauce) I thought I would try. Get out your wet naps, people! This dish is messy but oh so good!






    Reply

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Hi and welcome! I’m a Functional Nutritional Therapy Practitioner on a mission to help you optimize digestion – simply – so you can feel your best, most energized self.

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