Socca Pizza

Preheat the oven to 400°F. Add the garbanzo bean flour and 1 cup water to a medium bowl and whisk well. Peel and grate just 1 garlic clove with a microplane into the bowl. Add 1 tbsp olive oil and ⅛ tsp salt. Whisk batter again and set aside until Step 4.

Add the diced root vegetables to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast in the oven until tender and browned in places, about 14 to 16 minutes.

Destem the kale. Peel the remaining garlic clove. Add the remaining garlic, kale leaves, scallion cashew cheese, almonds, as much of the red chile flakes as you’d like, ½ tsp salt, ½ tsp pepper, and 2 tbsp olive oil to a food processor. Blend kale pesto until smooth.

Place a large oven-safe nonstick skillet over high heat and add 1 tbsp olive oil. Once hot, whisk the batter again, add to the hot skillet, and tilt the skillet so the batter covers the entire pan. Cook, undisturbed, until socca begins to bubble, about 4 to 5 minutes. Set the oven to broil on low. Transfer the skillet to the oven to broil until crisp, about 4 to 6 minutes.

Once the socca crust is browned on the edges, remove the skillet from the oven. Spread the kale pesto over the crust and top with the roasted root vegetables.

Transfer the socca pizza onto a cutting board and divide to serve. Enjoy!