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Levantine Socca Pizza

by 133 Comments

Combining Levantine flavors to create a delicious gluten-free, grain-free, nut-free, vegan pizza recipe baked in a cast iron skillet! Levantine Socca Pizza is the healthy exotic twist you need to spice up pizza night!

Levantine Socca Pizza | Strength and Sunshine @RebeccaGF666 Combining Levantine flavors to create a delicious gluten-free, grain-free, nut-free, vegan pizza recipe baked in a cast iron skillet! Levantine Socca Pizza is the healthy exotic twist you need to spice up pizza night!

It’s here! The final pizza to celebrate unofficial pizza month! I’ve given you a bunch of new gluten-free and grain-free crust ideas and this one is yet another to add to the list! This one took a little bit of before-hand prep, which I showed you on Monday. The Baba Ghanoush Hummus is only one of the spreads you’ll need to top this Levantine Socca Pizza!

Levantine Socca Pizza | Strength and Sunshine @RebeccaGF666 Combining Levantine flavors to create a delicious gluten-free, grain-free, nut-free, vegan pizza recipe baked in a cast iron skillet! Levantine Socca Pizza is the healthy exotic twist you need to spice up pizza night!

You may have noticed right away that I baked this luscious pie in one of my favorite kitchen appliances, my cast iron! It creates the perfect browned and flavor-infused bottom to this socca crust! And it comes off clean and easy (which is what we all want!) We don’t want to lose any part of our chickpea flour crust because it gets stuck in some terrible tragic pan!

 Levantine Socca Pizza | Strength and Sunshine @RebeccaGF666 Combining Levantine flavors to create a delicious gluten-free, grain-free, nut-free, vegan pizza recipe baked in a cast iron skillet! Levantine Socca Pizza is the healthy exotic twist you need to spice up pizza night!

Before I get too ahead of myself and assume y’all know what socca is, let me give you the rundown. Socca (also called Farinata) is a chickpea flour “flatbread” or large pancake. Originally from France (I know!), but seen mostly in Middle Eastern cuisines now-a-days. You just need chickpea flour and liquid to make socca, but of course, that’s just the “basic”. We will be making a much more stellar, heartier, and “pizza-crust-worthy” socca today!

Levantine Socca Pizza | Strength and Sunshine @RebeccaGF666 Combining Levantine flavors to create a delicious gluten-free, grain-free, nut-free, vegan pizza recipe baked in a cast iron skillet! Levantine Socca Pizza is the healthy exotic twist you need to spice up pizza night!

What makes this socca more than just a thin flatbread is…..sweet potato! Sweet potato puree to the rescue for making a perfect pizza worthy crust that will stand up to all the luscious sauces and topping that grace this pie! The crust comes out soft and bready and the perfect thickness.

Levantine Socca Pizza | Strength and Sunshine @RebeccaGF666 Combining Levantine flavors to create a delicious gluten-free, grain-free, nut-free, vegan pizza recipe baked in a cast iron skillet! Levantine Socca Pizza is the healthy exotic twist you need to spice up pizza night!

To make this pizza really shine, through a few different layers, here’s what you get. Layer 1: socca crust, layer 2: harissa, layer 3: baba ghanoush hummus, “layer” 4: eggplant strips and fresh cilantro! Is your mouth watering? Yes! You get to bite through all those lovely layers. It really is a pie of bliss! You can eat this whole thing yourself if you have a super appetite, or share it with a very trusted and loved friend (because you know…it’s PIZZA)!

Levantine Socca Pizza | Strength and Sunshine @RebeccaGF666 Combining Levantine flavors to create a delicious gluten-free, grain-free, nut-free, vegan pizza recipe baked in a cast iron skillet! Levantine Socca Pizza is the healthy exotic twist you need to spice up pizza night!

I didn’t know what cuisine this pizza fell under, so that’s why I’m using the regional term, Levantine. This encompasses the Middle Eastern area of Cyprus, Egypt, Iraq, Israel, Jordan, Lebanon, Palestine, Syria, and Turkey. It covers all my bases for this pizza creation.

Levantine Socca Pizza | Strength and Sunshine @RebeccaGF666 Combining Levantine flavors to create a delicious gluten-free, grain-free, nut-free, vegan pizza recipe baked in a cast iron skillet! Levantine Socca Pizza is the healthy exotic twist you need to spice up pizza night!

I hope you’re as excited as I am about this pizza! I think it may be my proudest “pie” creation to this point. It may have to do with the magic of the cast iron, the chickpea flour, the harissa, or maybe that baba ghanoush hummus. Well, I guess it’s just a combination of it all! So here you go; let’s get pizza making!

Levantine Socca Pizza

Levantine Socca Pizza | Strength and Sunshine @RebeccaGF666 Combining Levantine flavors to create a delicious gluten-free, grain-free, nut-free, vegan pizza recipe baked in a cast iron skillet! Levantine Socca Pizza is the healthy exotic twist you need to spice up pizza night!

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Levantine Socca Pizza

Combining Levantine flavors to create a delicious gluten-free, grain-free, nut-free, vegan pizza recipe baked in a cast iron skillet! Levantine Socca Pizza is the healthy exotic twist you need to spice up pizza night!

  • Author: Rebecca Pytell
  • Cook Time: 18 mins
  • Total Time: 18 mins
  • Yield: 1 Pizza 1x
  • Category: Main
  • Cuisine: Middle Eastern
Scale

Ingredients

Instructions

  1. Preheat the oven to 425°F.
  2. In a mixing bowl, combine the chickpea flour, potato or squash puree, water, and spices. Mix to combine a smooth, thick batter.
  3. In a well greased cast iron skillet, spread the socca batter in a 10 inch diameter circle (about 1/4 inch thick).
  4. Then spoon on the harissa and spread it around, next spread on the hummus, and finally layer on a few thin eggplant strips and sprinkle on the chopped cilantro.
  5. Bake in the oven for 15-20 minutes (mine was done in 18).
  6. Remove and allow to cool before removing and slicing!
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 Levantine Socca Pizza | Strength and Sunshine @RebeccaGF666 Combining Levantine flavors to create a delicious gluten-free, grain-free, nut-free, vegan pizza recipe baked in a cast iron skillet! Levantine Socca Pizza is the healthy exotic twist you need to spice up pizza night!

Yes guys, I used baby food yet again 😉 That stuff is just too handy and has the perfect consistency! Now, I hope y’all join me in grabbing your cast iron and making some delicious, mouth-watering, “omg-flavor!” Levantine Socca Pizza today!

So tell me:

+ Have you ever made socca? Funny story, I few years ago I tried to make a socca crust and it was such a huge fail! The entire thing just stuck to the baking dish and it was a mess. I made this pizza in its place. Lucky me, I finally conquered the socca pizza!

+ Do you have a pizza stone? I think I might want to get one. We have one, but it’s so “gluttened” that I obviously can’t use it 😛

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Comments

  6. kimmythevegan says

    It’s gluten free and vegan? Double score! AND it’s pizza. Oh man. My favourite food. And very interesting flavour combos. I love the look of the sliced eggplant – so pretty. You make gluten-free baking sound so easy 😉
    I’m pinning & sharing =)
    Have a great week, Rebecca!

    Reply

  11. Nikki Frank-Hamilton says

    Your taste and your knowledge of flavors and products is vast and amazing! The things that you put together are other-worldly. This is such a talent, each time I come here I am in awe of they way your mind works! And this pizza looks fantastic!

    Reply

  13. Mel@avirtualvegan.com says

    What a beautiful pizza! I love all of those wonderful layers of flavour. The base sounds wonderful too. And no I don’t have a pizza stone but I have been meaning to buy one like forever. I bake all my own bread and pizza stones are great for baking your loaves on. It makes them extra crusty. I make pizza often too so I don’t know why I dont get my act together and splash out on one!

    Reply

    • Rebecca @ Strength and Sunshine says

      Ooo yea! That would be good! But I’m feeling like anything a pizza stone can do, my cast iron can do better 😛

      Reply

  16. Crystal says

    I really need to get a cast iron skillet. Checked them out on Amazon. Just trying to figure out what size I need. I had to pin this because this pizza looks amazing. I once made a crust for cheese bread out of quinoa. Delish!

    Reply

    • Rebecca @ Strength and Sunshine says

      I have the 10.25in! It is perfect anywhere from 10-12in is a good bet for the typical cook!
      And thank you!

      Reply

  18. Robyn @ Simply Fresh Dinners says

    This is an amazing combination of healthy ingredients, Rebecca, and I really learned a lot. I just love it when food is good for you and totally delicious. So much easier to convince folks to take the healthy route! Gret recipe!

    Reply

    • Rebecca @ Strength and Sunshine says

      Why are you scared :O Everything in the IRON is bound to be perfect and delicious (I have never had a failed recipe yet!)
      I hope you make this <3 xoxo

      Reply

  28. Bernadette Norris says

    This looks so delicious! I am trying some new gluten free recipes lately and haven’t found one for pizza that I like yet and I think this one might be it! Thanks for sharing 🙂

    Reply

  29. The Tale of Mummyhood says

    I have never tried this before but it looks lush! Will definitely be trying this out.

    Reply

  30. Bianca - ElephantasticVegan says

    This levantine socca pizza looks super good! I haven’t made socca yet, but I’ve had bana ganoush on pizza and I can confirm – it’s the bomb – so I can only imagine how good it is with a socca crust (and cilantro on top <3).

    Reply

    • Rebecca @ Strength and Sunshine says

      Socca seems like your THING!! You’ve got to make some….today!!! Hahahaha! xoxo

      Reply

  36. neil@neilshealthymeals.com says

    Guess what? A cast iron skillet is also on my wish list, you know, just like that slow cooker? 😉

    But, I do have a pizza stone! And Lynne and I often make our own pizza’s so I’m, pretty sure we’d be able to make this yummy creation on that!

    Reply

    • Rebecca @ Strength and Sunshine says

      If you didn’t live “across the pond” and cast iron wasn’t so heavy…I would totally gift you one 😉
      Yes! Use the stone!

      Reply

  39. lucie says

    Oh goodness, this looks like heaven! I mistook the eggplant for seitan to began with (it looks so perfect!). Utter vegan bliss!

    Reply

  43. Erin says

    I have a pizza stone but it’s so old and weathered that it starts smoking as soon as I start to heat it up. I have set it aside until I can either figure out how to clean it or get rid of it! Love the idea of using cast iron.

    Reply

    • Rebecca @ Strength and Sunshine says

      Hahaha, yes! It is, when Ellen said in her comment, a “multinational” party of flavors!

      Reply

  46. Casey the College Celiac says

    I absolutely love how simple, healthy and protein-packed your vegan crust is! Definitely not an easy achievement! Amazing as always girl – I bet your kitchen is always full of goodies with the amount of drool-worthy recipes you post! 😉

    Reply

    • Rebecca @ Strength and Sunshine says

      I totally neglected the fact that this would be super protein-packed until I thought about it after the fact 😛 Haha! The hidden magic!

      Reply

  47. Nadia says

    I love making pizza base using chickpea flour. I only recently found out it was called socca 😛 Love the toppings. Harissa is the best 😀

    Reply

    • Rebecca @ Strength and Sunshine says

      Chickpeas and all their crafty little names 😉 Socca is so good though! …and harissa 😉

      Reply

  50. jules says

    YUM! I just wrote a recipe for Gluten Free & More Magazine for Socca – I’ll have to try your beautiful toppings next time I made socca!
    ~jules

    Reply

  51. Sarah says

    I’ll have to give this crust a try! My hubby makes the best Neapolitan crusts and it’s one of the only times I eat gluten and deal with the bloat and tummy upset.

    Reply

  53. Jenn says

    I’ve never heard of socca before. This sounds so good!! We grow eggplant in our garden in the summer and I know what I’m doing with it when it’s ready to harvest!

    Reply

    • Rebecca @ Strength and Sunshine says

      WHAT!???? I’m shocked :O
      I tried to grow eggplant once….it never got past the flower :/

      Reply

  57. Mandy says

    The pizza!!!!! Rebecca, this looks fabulous!!! And I’m always learning something from you….I had no idea what Levantine was. I love that you cooked it in a cast iron because that’s our absolute favorite way to make our pizza – and for the very reasons you described! Just, YUM!!!

    Reply

    • Rebecca @ Strength and Sunshine says

      Ahhh yay!!! You’ve gotta make this bad boy!! ‘Tis so yummy 😉 Cast iron cooking simply is the best! It makes any recipe delicious no matter what! Haha!

      Reply

  59. laura@motherwouldknow says

    I love this post because I learned so much from it, not to mention enjoying the recipe. I hadn’t heard of socca before and didn’t know what Levantine meant. Now I’m enthralled by the concept of your ode to both.

    Reply

  62. Brittany says

    I tried that style of hummus for the first time two weeks ago in Canada. It was very interesting! I’d love to give this pizza a shot!

    Reply

    • Rebecca @ Strength and Sunshine says

      It’s pretty much multitastic 😉 Hahaha! So good!
      My cast iron makes up for any lost pizza stone magic 😉

      Reply

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Meet Rebecca

Hey there, welcome to Strength and Sunshine! I’m Rebecca and I’m so glad you’re here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!

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