Chickpea flour pizza

Chickpea flour pizza

This dish is delicious served as a pizza base or savoury pancakes! Its base is a traditional bread called Socca from the south of France Makes 4 X 25-30cm pizza / pancakes
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Course Main Course
Cuisine Plant-Based


  • 150 g chickpea flour
  • 30 ml olive oil plus extra for cooking
  • 450 ml water
  • 1 tsp. vegetable bouillon powder
  • salt and pepper
  • 4 tbsp. tomato sauce
  • 300 g cooked chicken shredded
  • 1 red pepper sliced
  • 4 spring onions chopped
  • 6 cherry tomatoes
  • 300 g cheddar grated


  • Heat the oven to 220 °C.
  • Sift the chickpea flour, vegetable bouillon and salt into a large bowl. Add the oil and gradually whisk in the water; pass it through a fine sieve and keep aside until needed.
  • In a second bowl, combine the cooked chicken with the sauce, red pepper, spring onion, tomato and cheddar.
  • Warm a crepe pan over medium heat. Drizzle some olive oil, and pour about a quarter of the mix evenly on the pan.
  • Cook for 3-4 minutes until bubbles are setting on the top. No need to flip the chickpea base. Transfer on a parchment-lined baking tray and repeat for the last 3 pizza bases.
  • Divide the chicken mixture between the 4 bases and place for 5 minutes in the oven to warm up and melt.
  • Remove from the oven and serve immediately.

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