Description
Easy, delicious Thai-inspired socca pizza with a creamy, versatile coconut peanut sauce. Topped with vegetables, cilantro, and optional mozzarella cheese (dairy-free if desired). Gluten-free.
Ingredients
Socca Pizza Crust (See Notes)
- 1 cup chickpea flour
- 1 cup water
- 1 tablespoon extra virgin olive oil
- salt to taste
Coconut Peanut Sauce (See Notes)
- 1 batch of coconut peanut sauce
Toppings
- 1 red bell pepper, thinly sliced
- 1 carrot, grated
- 2 scallions, white and light green parts thinly sliced
- 2 cups (8 oz) shredded mozzarella cheese (dairy-free if desired)
- 1/4 cup chopped cilantro
Instructions
- Make the socca pizza crust (see notes). Whisk together the chickpea flour, water, oil, and salt in a bowl until smooth and let rest for 5 minutes. Put a well-seasoned 12-15 inch cast-iron pan in the oven and preheat the oven to 450 degrees F. Once the oven is preheated, carefully (!) remove the pan, drizzle a little olive oil into the pan to grease it, and swirl. Pour the batter into the pan and bake for 15 to 20 minutes, or until the socca is firm and the edges set. Remove from the oven.
- Meanwhile, make the coconut peanut sauce.
- Top the pizza. Once the socca crust is baked, spread about 1/2 cup of the coconut peanut sauce evenly on the crust, reserving a few tablespoons for serving. Sprinkle with 1 cup of mozzarella cheese and then top evenly with the sliced red pepper, grated carrot, and scallions. Sprinkle with another cup of mozzarella cheese and put back into the oven until cheese is melted, about 5 minutes.
- Serve. Drizzle a few tablespoons of coconut peanut sauce over the pizza, garnish with chopped cilantro, slice, and serve.
Notes
Socca pizza crust. Don’t have chickpea flour? Any pizza crust works! I love the gluten-free cauliflower pizza crust from Trader Joe’s as an alternative. Simply bake according to package instructions and then proceed with the recipe above.
Coconut Peanut Sauce. The coconut peanut sauce recipe makes more than you’ll need for the socca pizza, but it’s great on salads, bowls, and/or as a veggie dip too, so save the extra! It will thicken a bit in the fridge, so simply mix with a teaspoon or two of water before using.
Mozzarella Cheese. This pizza is good without the cheese too! Simply skip the cheese melting step and use a little more sauce as a garnish. If you’re dairy-free but want to use a plant-based cheese, I like the Miyokos Creamery mozzarella, which will be sliced rather than shredded. Used desired amount.
