Socca Pizza (Vegan + GF

• Vegetarian

• Produce

  • 1 Basil, fresh
  • 3 Garlic cloves
  • 1/2 tsp Garlic powder
  • 1/2 Red onion
  • 1/2 cup Tomato passata
  • 1 Veggies

• Canned Goods

  • 2 tbsp Tomato puree

• Condiments

  • 1 Cashew cheese sauce

• Baking & Spices

  • 1 cup Chickpea flour
  • 1 tsp Italian seasoning, mixed dried
  • 1 tbsp Italian seasoning, dried
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1 cup Water

Found on wallflowerkitchen.com

Description

Ingredients

• 2 tbsp olive oil
• 1 cup chickpea flour
• 1 cup water
• ½ tsp garlic powder
• 1 tsp mixed dried italian seasoning (basil, oregano etc.)
• Salt and pepper, to taste
• ½ cup tomato passata
• 2 tbsp tomato puree
• ½ red onion
• 3 garlic cloves
• 1 tbsp dried italian seasoning
• Cashew cheese sauce
• Fresh chopped basil
• Chopped veggies of choice (I used red onion and pepper)

Directions

• Preheat the oven to 230C / 450F and brush a 35x20cm / quarter sheet baking tray with one tablespoon of the oil. Alternatively, you can use a large, round pizza tray.
• In a medium bowl, mix together the remaining one tablespoon of oil, chickpea flour, water and seasonings. Whisk until completely smooth.
• Pour the batter onto the baking tray and tilt to make sure the tray is evenly coated. Cook for 10 minutes until golden and slightly crisp. Remove from the oven but keep the oven hot.
• Meanwhile, make the pizza sauce by simply blending the ingredients in a blender until smooth. Spread on top of the socca base.
• Drizzle dollops of the cashew cheese over the sauce and scatter some chopped vegetables on top. Bake again for a further 5-10 minutes. If you prefer you can drizzle the cheese on after the pizza has baked, for a more creamy cheese.
• Cut into 6 slices and enjoy!

Nutrition