Socca is a savory chickpea pancake enjoyed as a street food snack in Nice, France. Here, we’ve repurposed it as a protein-rich pizza base. You could choose to top it like a classic pizza, but this fresh take makes eating your greens a whole lot more interesting.
Ingredients
Socca
1 cup chickpea flour
1 cup water
2 Tbsp grapeseed oil, divided
1 garlic clove, minced
1/2 tsp dried oregano
1/4 tsp sea salt
Creamy cheeze dressing
1 Tbsp raw cashews
1/2 cup crumbled extra-firm tofu, divided
1/2 tsp minced garlic clove
1 Tbsp lemon juice
1 1/2 Tbsp apple cider vinegar
1 Tbsp tahini
1 tsp white miso
1 Tbsp water
1/2 tsp maple syrup
1 tsp Dijon mustard
1 Tbsp nutritional yeast
1/4 tsp sea salt
1 Tbsp finely sliced green onion
Smoky tempeh bits
1/2 tsp grapeseed oil
4 oz plain tempeh, crumbled
1 Tbsp low-sodium tamari
1 1/2 tsp maple syrup
1/2 tsp smoked paprika
1/4 tsp garlic powder
Salad
4 cups mixed lettuce leaves, torn if large
1 cup cherry tomatoes, halved
1/4 cup thinly sliced red onion, soaked in ice water for 15 minutes
Freshly ground black pepper (optional)
Directions
Make the socca batter: In bowl, whisk together chickpea flour, water, 1 Tbsp oil, garlic, oregano, and salt until well combined. Set aside for 1 hour. While waiting, make dressing and tempeh.
Make the creamy cheeze dressing: In blender, combine cashews, 6 Tbsp crumbled tofu, garlic, lemon juice, apple cider vinegar, tahini, miso, water, maple syrup, mustard, nutritional yeast, and salt. Blend until smooth, about 2 minutes. Transfer to bowl and fold in green onion and remaining tofu. Refrigerate until ready to use.
Make the smoky tempeh bits: Preheat oven broiler and position oven rack about 6 inches from broiler element.
Toss 1/2 tsp oil and tempeh together on small baking tray or in ovenproof frying pan. Broil, stirring once or twice, until lightly golden brown, about 6 minutes total. Meanwhile, in medium bowl, whisk together tamari, maple syrup, paprika, and garlic powder. Add warm tempeh and stir to evenly coat in sauce. Tempeh should absorb all the sauce. Transfer tempeh back to baking sheet and broil again, stirring once or twice, until crisp, about another 4 minutes. Allow bits to cool to room temperature on baking tray, stirring occasionally. If not using right away, bits may be stored in airtight container in refrigerator for up to 4 days.
Bake the socca: When socca batter has rested for 1 hour, place 10 inch cast-iron pan under broiler and allow to warm for 5 minutes.
Remove pan from oven. Add remaining 1 Tbsp oil to hot pan and swirl to coat bottom. Pour in socca batter and place back under broiler until socca is set and edges are lightly browned and pulling away from sides of pan, about 5 to 8 minutes. Let cool for a few minutes in pan before transferring to platter.
Assemble the salad: Just before serving, top socca with lettuce, tomatoes, and onion. Drizzle with about half the creamy cheeze dressing and garnish with half the smoky tempeh bits. Save remaining dressing and bits for another use. Finish with some freshly ground black pepper, if desired, and serve.
Tip: Unadorned socca is also a great accompaniment to other dishes. Try serving it alongside chili, soups, or stews. You can even enjoy it as a snack sprinkled with freshly ground black pepper and chopped herbs like rosemary, parsley, or chives.
