Socca Pizza with Carrot Parsnip Hummus and Garden Vegetables

Socca Pizza

with Carrot Parsnip Hummus and Garden Vegetables

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Socca is a thin pancake-like crust made from protein-packed garbanzo bean flour. Baby mizuna, a mildly peppery green, has been cultivated in Japan for centuries, and its crisp taste makes it a perfect socca pizza topping. Traditional pizza “sauce” is replaced by smooth and savory hummus, which is complemented by crunchy roasted carrots and fingerling potatoes.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
910
FAT
52g
CARBOHYDRATES
88g
PROTEIN
26g

MAIN INGREDIENTS

  1. 8 oz carrots
  2. 4 oz fingerling potatoes
  3. 2 oz parsnips
  4. ½ tsp dried oregano
  5. 1 cup garbanzo bean flour
  6. 1 clove garlic
  7. ¼ cup kalamata olives
  8. 2 radish
  9. 1 lemon
  10. ½ can cannellini beans
  11. 2 tbsp tahini
  12. 2 oz mizuna
  13. 4 tbsp + 1 tsp olive oil*
  14. Salt and pepper*
  15. *Not included
Allergens: N/A

TOOLS

  • Baking sheet
  • Microplane
  • Food processor
  • Large oven-safe nonstick skillet

INSTRUCTIONS

1
Roast the vegetables
Vegan_Socca_Pizza_Step_1
Preheat the oven to 400°F. Peel and chop the carrots. Thinly slice the fingerling potatoes. Add the carrots and parsnips to one side of a baking sheet and the sliced potatoes to the other. Toss everything with 2 tsp olive oil and a pinch of salt and pepper, keeping the potatoes separate. Sprinkle the dried oregano onto the potatoes. Roast until all the vegetables are browned in places and tender, about 20 to 25 minutes.
2
Whisk the batter
Vegan_Socca_Pizza_Step_2
In a medium bowl, combine the garbanzo bean flour and 1 cup water and whisk well. Grate in 1 clove garlic with a microplane. Add 1 tbsp olive oil and ⅛ tsp salt. Whisk batter again to combine. Roughly chop the kalamata olives. Thinly slice the radish. Set the olives and radish aside.
3
Cook the crust
Vegan_Socca_Pizza_Step_3
Set the oven to broil on high. Place a large oven-safe nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, whisk the batter again, add to the hot skillet, and tilt to cover the bottom of the pan. Cook, undisturbed, until the socca begins to bubble, about 4 to 5 minutes. Transfer the skillet to the oven and broil the socca crust until browned on the edges, about 4 to 6 minutes. Remove from the oven.
4
Blend the hummus
Vegan_Socca_Pizza_Step_4
Halve the lemon. Drain and rinse the cannellini beans. Add half of the beans (saving the rest for the Jackfruit Tacos Al Pastor), roasted carrots and parsnips, tahini, ½ tsp salt, and 2 tbsp lemon juice to a food processor. Blend on high to combine. With the motor running, drizzle in 2 tbsp olive oil and blend until smooth. Taste the carrot parsnip hummus and adjust seasoning with salt.
5
Build the pizza
Vegan_Socca_Pizza_Step_5
Spread the carrot parsnip hummus over the socca crust and top with the roasted fingerling potatoes and chopped olives.
6
Serve
Vegan_Socca_Pizza_Step_6
In a large bowl combine the mizuna, sliced radish, any remaining lemon juice, and a pinch of salt and pepper. Transfer the socca pizza to a cutting board and top with some of the mizuna salad. Cut into pieces, transfer to large plates, and serve any remaining salad on the side.