Socca Pizza

I have seen several versions of socca bread online.  This is one of my favorite versions.  I love the seasonings  in the crust and how the edges get crispy but the middle is softer, which is how I like my pizza.  Even though the middle is softer, the crust still holds together completely!  Even with all the toppings!

Pizza with broccoli and olives!


  • 1/2 cup garbanzo bean flour
  • 1/2 cup water
  • 1/8 tsp salt
  • 1 tbsp nutritional yeast
  • dash of paprika
  • dash of garlic powder
  • dash of parsley
  • dash of oregano
  1. Preheat oven to 450F.
  2. Mix all ingredients together in a small bowl.  Pour into a nonstick 8″ round springform pan.
  3. Bake for 20-25 minutes.
  4. Using a spatula, carefully transfer crust to pizza stone or cookie sheet.
  5. Add sauce, cheese, and any additional toppings.
  6. Bake for an additional 8-10 minutes.
Why I love this socca pizza:
  1. I absolutely loved the seasonings in this crust (sorry I didn’t make exact measurements), they all tasted terrific together though.
  2. It holds together.  There were absolutely no cracks in the crust and it was very easy to handle.  I loaded up my pizza with veggies and the crust was firm enough that I could eat this without a fork.
  3. It wasn’t too crispy (if you want a crispier version bake it a little longer), but it wasn’t too soft either – just perfect!
  4. The ends of the crust didn’t burn! Sometimes this happens because the middle takes longer to cook, but this crust cooked evenly!
I tried to take a picture so you could see how the crust is not that thick.  I used to love thick crust pizzas, and if I had the choice would probably still choose thick over thin.  However, this crust didn’t have the too crispy taste of thin crust pizza but it was dense enough to be satisfying.
Pizza with broccoli!
Pizza with spinach and red and yellow tomatoes!

Tomato Spinach Pizza

This entire crust recipe yields approximately 250 calories and 15g protein.


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