Socca Pizza with Hemp and Pumpkin Seed Pesto

Socca Pizza

with Hemp and Pumpkin Seed Pesto

GET RECIPES DELIVERED
dinner

Besan (garbanzo bean flour) is a wonderful and delicious alternative to traditional pizza flour. Gluten-free and packed with protein, the besan serves as the socca (a thin crust) for our quick take on a skillet pizza. Nutrient-dense pumpkin seeds add more protein and a crunchy bite.

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
790
FAT
52g
CARBOHYDRATES
61g
PROTEIN
28g

MAIN INGREDIENTS

  1. 1 cup garbanzo bean flour
  2. 3 cloves garlic
  3. 4 oz Lacinato kale
  4. 8 oz broccoli florets
  5. 1 lemon
  6. Fresh basil
  7. ¼ cup pumpkin seeds
  8. ½ cup vegan mozzarella
  9. ¼ tsp red chile flakes
  10. 4 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
Allergens: Processed and packaged in a facility that packages wheat, peanuts, tree nuts & soy

TOOLS

  • Food processor or blender
  • Large oven safe nonstick skillet

INSTRUCTIONS

1
Make the batter
Add the garbanzo bean flour and 1 cup of water to a medium bowl. Whisk well and grate in 1 clove garlic with a microplane. Add 1 tbsp olive oil and ⅛ tsp salt. Whisk batter again to combine and set aside.
2
Prepare the kale and broccoli
Rinse and dry the produce. Destem the Lacinato kale by holding the stem in one hand and stripping the leaves away with the other. Stack the leaves, roll, and slice into thin pieces. Thinly slice the broccoli florets.
3
Make the pesto
In a food processor or blender, add the juice from half the lemon, basil, the remaining 2 cloves garlic, pumpkin seeds, ½ cup sliced kale, and a pinch of salt and pepper. Pulse a few times and drizzle in 2 tbsp olive oil, and then 2 tbsp water. Blend pesto on high until ingredients are well combined and texture is fairly smooth.
4
Cook the crust
Place a large ovenproof nonstick skillet over high heat and add 1 tbsp olive oil. Once hot, whisk the batter again, add to the skillet, and tilt to cover the bottom. Cook, undisturbed, until batter begins to bubble and become firm, about 4 to 5 minutes. Transfer the skillet to the oven to broil until crisp on the bottom and slightly toasted on top, about 4 to 6 minutes.
5
Add the toppings
Once the socca crust is browned on the edges, remove from the oven. Spread the pesto over the crust and top with remaining sliced kale, broccoli, and mozzarella. Return socca pizza to the oven until set and mozzarella has melted, about 4 to 5 minutes.
6
Finish and serve
Cut remaining lemon half into wedges. Remove the socca pizza from the oven and transfer to a cutting board. Cut into 6 pieces and serve with lemon wedges.