Meet Socca ~ Your New Fave Flatbread!

We're takin' a lil' trip down to the Mediterranean with today's recipe!

Socca is a fab, naturally gluten-free recipe that uses chickpea flour and cooks up in a matter of minutes. It can mostly be found in French and Italian cooking where the locals bake it in a wood fired oven, sorta like how we make pizzas in the U.S.! We tried this recipe with our mini cast iron skillet for an adorable - yet incredibly satiating - dinner!

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We love socca because the base has only 3 ingredients and you can top it with whatever you're in the mood for! Craving a lil' bit of spice? Layer on hot salsa with your favorite veggies! Feeling farmers market fresh? Bake up some root veggies and top with a dollop of guac. Another reason we love socca? It's 100% Tone It Up Nutrition Plan approved!!! YEAH girl 🙌

Ready to heat up your skillet!?

SERVINGS

8 servings

INGREDIENTS

  • Socca
  • 2 1/4

    cup chickpea flour (also known as garbanzo bean flour)

  • 2

    cups water

  • 1 1/2

    Tbsp. olive oil

  • 1

    pinch salt

  • coconut oil spray

  • Toppings (per serving)
  • 1/4

    avocado mashed

  • 2

    Tbsp. red onion

  • 4

    thin slices of zucchini

  • 4

    thin slices of roasted or boiled beet

DIRECTIONS

STEP 1: Whisk together all ingredients in a large bowl. Make sure there aren't any clumps!
STEP 2: Spray a cast iron skillet or pan (we prefer a cast iron skillet, but you can use a pan if you don't have one on hand!) with coconut oil. Heat over medium high heat. Once the pan is hot, add in 3 Tbsp. of batter. #TIUTip- If you're using a cast iron skillet, make sure to not grab the handle without an oven mitt! The entire pan will be very hot!
STEP 3: Heat on one side for 2-3 minutes then flip over using a spatula and cook for 1 more minute. Remove from heat and transfer to a plate. Continue this process until you've run out of batter.
STEP 4: From here you can top your socca! Use our recommended toppings or get creative and make your own!

AUTHOR NOTES

Have a socca party with your galpals and make some fun creations! Let us know what you're planning on making in the comments below!! ;)

Tone_It_Up_Healthy_Socca_Recipe_nutritionfacts

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COMMENTS 36

  1. This looks amazing! I can think of endless uses for this recipe… pizzas, open-faced burritos, even breakfast with an egg and veggies! YUM!

    1. I think it can be M4 or M5 because they say it can be a “satiating dinner”. I was wondering too, had to go back and read the post again. So glad for this option for M5!!

    2. I’d say it would make a great M4 or M5! The chickpea flour instead of regular flour would make it ok :)

  2. UM YUM! I can excited to try this, hopefully I can find that type of flour! :)

      1. I don’t know if it’s because I’m from Oregon or Bob’s Red mill is down the street from me, but I found this flour at our local grocery store for $2.50. So check out your health food isle before you buy on Amazon, so much cheaper!

        1. I make my own from dried chickpeas. It’s probably easier if you have a food processor, but I make mine in the nutri-ninja!

  3. Great post. I found out about socca a few weeks ago. They are also great if you add Italian seasoning to the batter or taco seasoning or greek seasoning or what ever you are in the mood for to give the batter that added extra kick. So fast and delicious and versatile. Now I need to go make some!

  4. I’m going to go buy the flour now! This would taste awesome with some black beans, avocado, lime juice and cumin. mmm

    1. Discovered this while travelling in Italy! Love❣ I also heard it called cecina in the north?

  5. I LOVE Socca! So much fun to experiment with. My favorite is with some dried parsley mixed in then using it to scoop up roasted veggies and chicken :)

    1. I think that’s right. It says to prepare it with 3 tablespoons of batter. I suppose there’s enough batter to do this 8 times. Can’t wait to try it out!

      1. Not sure about 8 servings…I almost have a double that using these measurements! 😰

  6. This is awesome! I just made mini pizzas out of them and they’re delicious!

  7. YUMMY! Did it tonight! it’s going to be a GO TO meal for sure for me. Loves the taste, hubby too, 1 out of 3 kids (can’t win them all!).. Served it with spinach, salsa, avocado and a sprinkle of lime! Thanks!

  8. I can’t believe this is up now! I just discovered socca last week, and even my foodie husband loved it! So excited…just a helpful tip for all of my tiu ladies, if you can’t find chickpea flour or it’s quite pricey, I made my own by pulsing dried chickpeas in my blender. Whole dried chickpeas are an amazing and super cheap form of protein!

    1. I don’t know because I haven’t tried it but you could also just make them up and freeze the finished product

  9. Looks delish! I’m going to try this for Taco Tuesday with the Chili Lime Shrimp, can’t wait!

  10. Making these right now. These are going to be so great to have on hand!

  11. My batter came out super watery with 2 cups of water. I didn’t even end up using the whole 2 cups. I had to add more flour to the 2 1/4 cups of flour I already used. Am I doing something wrong?

  12. Do these reheat well? Is it better to save the batter and make fresh or make it all and reheat?

  13. Made these last night, taste like a flat falafel! Great pita substitute :) Made mine a little thick like a pancake, will make a thinner batch next time and it’ll be perfect!

  14. To everyone looking for the flour-I found chickpea flour (called Besan) really cheap at an African grocery store. They also sell it at indian markets because it’s used in their cooking. I got a 6 lb bag for $6! They also sell bulk lentils very cheap :)

  15. Tried this tonight for dinner and they were soooo good!!! We had it with a spicy kale, onion, garlic, and cannellini bean sauté.

  16. How many am I allowed to eat on the plan? Portion control is so hard when all the meals are so delicious.

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