Green Goddess Socca Pizza

Preheat the oven to 425°F. Place a large, oven-safe skillet with 2 cups salted water on high heat to boil for the asparagus. Peel and mince the garlic cloves. Add the garbanzo bean flour, 1 cup of water, just half the minced garlic, 1 tbsp olive oil, and ¼ tsp salt to a medium bowl and whisk well.

Drain and rinse the chickpeas. Add the chickpeas to a baking sheet and toss with the Italian seasoning, 1 tsp olive oil, and a pinch of salt and pepper. Roast until chickpeas are crispy, about 12 to 15 minutes.

Trim the asparagus and cut into 1 inch pieces. Once the water is boiling, add the asparagus and cook until crisp-tender, about 1 to 2 minutes. Drain asparagus and place on a plate. Cover to keep warm.

Return the large, oven-safe, nonstick skillet over high heat with 1 tbsp olive oil. Once hot, stir the batter, add to the skillet, and tilt to coat the entire pan. Cook, undisturbed, until the socca begins to bubble, about 4 to 5 minutes. Transfer the skillet to the oven and cook until the socca edges are crisp, about 4 to 6 minutes.

Halve and juice the lemon. Halve the avocado, remove the pit, scoop the flesh out of one half, and thinly slice the other half. Pick the tarragon leaves. Add the remaining minced garlic, just 2 tbsp lemon juice, the avocado flesh, tarragon leaves, Vegenaise, half of the arugula, and a pinch of salt and pepper to a food processor. Blend until smooth.

Transfer the socca onto a cutting board. Spread the tarragon avocado mayo over the crust and top with roasted chickpeas, boiled asparagus, and sliced avocado, and cut the socca pizza into 6 pieces. Add the remaining arugula, remaining lemon juice, 1 tsp olive oil, and a pinch of salt and pepper to a medium bowl and toss. Serve the arugula salad on the side. Enjoy!