The Recipe

Socca Pizza with Summer Squash and Feta

Name: Socca Pizza with Summer Squash and Feta
Prep time: 1 h 5 min
Cook time: 20 min
Yield: 2
Ingredients: 1 cup (120 grams) chickpea flour; 1 cup water; Â¼ cup olive oil, divided; 1 to 2 garlic cloves, pressed or minced; Â¼ teaspoon sea salt; Â½ cup shredded mozzarella; Â¼ cup crumbled feta; 1 small zucchini and/or yellow squash (I used both but had leftovers of each), ribboned with a vegetable peeler and/or julienne peeler and tossed lightly in olive oil; 5 pitted Kalamata olives, sliced in half lengthwise; Small handful sun-dried tomatoes (either oil-packed or Trader Joe's dried kind); 1 small sprig fresh thyme, optional

COOK TIME : 20 minutesPREP TIME : an hour

From Cookie and Kate

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Ingredients

DESCRIPTION

A simple and delicious, gluten-free chickpea crust pizza. I topped mine with summer squash ribbons and other Greek flavors, including feta and fresh thyme. You can add any pizza toppings you'd like! Be sure to allow an hour for the chickpea flour to soak up water. The rest comes together quickly. Recipe as written yields one small (9- to 10-inch) pizza.

INGREDIENTS

1 cup (120 grams) chickpea flour
1 cup water
Â¼ cup olive oil, divided
1 to 2 garlic cloves, pressed or minced
Â¼ teaspoon sea salt
Â½ cup shredded mozzarella
Â¼ cup crumbled feta
1 small zucchini and/or yellow squash (I used both but had leftovers of each), ribboned with a vegetable peeler and/or julienne peeler and tossed lightly in olive oil
5 pitted Kalamata olives, sliced in half lengthwise
Small handful sun-dried tomatoes (either oil-packed or Trader Joe's dried kind)
1 small sprig fresh thyme, optional

DIRECTIONS

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NUTRITION