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Barbecue socca pizza with chickpeas from above.

Barbecue Chickpea Socca Pizza with Vegan Ranch Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • 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


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.



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)
  • 68 chives

Socca Pizza Crust

  • 1 cup chickpea flour
  • 1 cup water
  • 1 tablespoon extra virgin olive oil
  • salt to taste


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.


  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.


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.