Healthy Socca Pizza

If you haven't tried making my Simple Socca recipe from the other week, you may want to now. This next recipe uses the melt-in-your-mouth, chickpea flatbread as  delicious, gluten-free pizza base.

Socca is at the same time filling and light. Unlike more traditional pizza crusts that leave you almost a bit too full, using this as a base satisfies while sparing you the feeling of being stuffed like a turkey at Thanksgiving. It also works as a perfect vehicle for getting your favorite pizza toppings from point A (the plate) to point B (your face).

So, gather up your favorite pizza toppings, heat up the broiler, and prepare for delicious, mouthwatering pizza.

Ingredients

• Simple Socca flatbread
• 2-3 tablespoons marinara or pesto sauce
• 1/2 courgette, ribboned
• 1/4 cup (40 grams) feta cheese crumbled (use vegan substitute if you choose)
• 1/4 cup chorizo pieces (or a small handful)
• 4-6 cherry tomatoes, sliced (Don't use cherry tomatoes if you want this to be low fodmap. Other tomatoes are fine.)
• small handful of basil leaves
• top with your favorite dried herbs

These are the ingredients that I used for my pizza, but feel free to change the amounts adding more of what you like/decreasing what you dislike. It's your pizza - have fun with it!

Method

1. Prepare the socca according to the original recipe. 
2. Set your oven to 425F/220C
3. Spread your sauce sauce along the base and then top with whatever toppings your choose to use.
4. Bake for 8-10 minutes until your cheese begins to brown. Remove from the oven, sprinkle with dried herbs and allow to cool for 2-3minutes before digging in.