Socca & Sorghum Vegetable Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Gluten Free Sorghum and Socca Pizza Crust2 cups chickpea flour¾ cup sorghum flour¼ cup golden flaxmeal¼ cup lemon juice2 cups water1 tsp salt1 tsp onion powder½ tsp grated lemon zest1-2 tsp seasoning mix of your choice1 Tbsp oil, for your panToppings:1.5 cups Daiya Cheese1.5 cups Marinara sauceBroccoli, spinach, red pepper, onions, tomatoes
Preheat your oven to 450 degrees F. If you have pizza stones, put them in to get nice and hot.
Mix flours, salt, zest and spices in a bowl. Add lemon juice and water and whisk to combine. The batter should be thick but not stiff; think pancake batter consistency. Adjust your liquid if necessary. Thinner batter will yield a thinner, crispier crust. Thicker batter will yield a more dense, toothsome crust. You really can’t go wrong, so experiment!
Coat a cast iron (or whatever you have on hand...I used a large cookie sheet and two pie pans) pan with oil and heat oil in the oven for a few minutes before it begins to smoke.
Pull out pans, begin to pour in batter in even amounts proportional to size of pan. Spread around pan so it is evenly covered and then put into oven for about 10-15 minutes, until batter is browning on the sides and cooked in the middle. Begin prepping veggies while pans are in the oven. I cooked my onions in a skillet for that extra flavor, but just diced, sliced, or chopped the other veggies to adequate sizes. Once batter is cooked through as stated above, top pizza with toppings, proportional to size of pan, and then heat in oven for 10-15 minutes, until heated through, but before crust begins to darken/burn. Enjoy!
Serving Size: 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user JULIEFILTER.
Mix flours, salt, zest and spices in a bowl. Add lemon juice and water and whisk to combine. The batter should be thick but not stiff; think pancake batter consistency. Adjust your liquid if necessary. Thinner batter will yield a thinner, crispier crust. Thicker batter will yield a more dense, toothsome crust. You really can’t go wrong, so experiment!
Coat a cast iron (or whatever you have on hand...I used a large cookie sheet and two pie pans) pan with oil and heat oil in the oven for a few minutes before it begins to smoke.
Pull out pans, begin to pour in batter in even amounts proportional to size of pan. Spread around pan so it is evenly covered and then put into oven for about 10-15 minutes, until batter is browning on the sides and cooked in the middle. Begin prepping veggies while pans are in the oven. I cooked my onions in a skillet for that extra flavor, but just diced, sliced, or chopped the other veggies to adequate sizes. Once batter is cooked through as stated above, top pizza with toppings, proportional to size of pan, and then heat in oven for 10-15 minutes, until heated through, but before crust begins to darken/burn. Enjoy!
Serving Size: 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user JULIEFILTER.
Nutritional Info Amount Per Serving
- Calories: 157.7
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 337.6 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 4.1 g
- Protein: 5.6 g
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