alive logo

Salad Pizza

Serves 4.


    Salad Pizza

    Socca is a savoury chickpea pancake enjoyed as a street food snack in Nice, France. Here we have 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.



    Unadorned socca is also a great accompaniment to other dishes. Try serving it alongside chili, soups, or stews; or as a snack sprinkled with freshly ground black pepper and chopped herbs such as rosemary, parsley, or chives.

    Did you know?

    Soaking red onion removes some of that harsh bite raw onions can have, and also mellows the taste a bit.


    Salad Pizza


    • 1 cup (250 mL) chickpea flour
    • 1 cup (250 mL) water
    • 2 Tbsp (30 mL) grapeseed oil, divided
    • 1 garlic clove, minced
    • 1/2 tsp (2 mL) dried oregano
    • 1/4 tsp (1 mL) sea salt
    • 4 cups (1 L) mixed lettuce leaves, torn if large
    • 1 cup (250 mL) cherry tomatoes, halved
    • 1/4 cup (60 mL) thinly sliced red onion, soaked in ice water for 15 minutes
    • Freshly ground black pepper (optional)
    Creamy Cheeze Dressing
    • 1 Tbsp (15 mL) raw cashews
    • 1/2 cup (250 mL) crumbled extra-firm tofu, divided
    • 1/2 tsp (2 mL) minced garlic clove
    • 1 Tbsp (15 mL) lemon juice
    • 1 1/2 Tbsp (22 mL) apple cider vinegar
    • 1 Tbsp (15 mL) tahini
    • 1 tsp (5 mL) white miso
    • 1 Tbsp (15 mL) water
    • 1/2 tsp (2 mL) maple syrup
    • 1 tsp (5 mL) Dijon mustard
    • 1 Tbsp (15 mL) nutritional yeast
    • 1/4 tsp (1 mL) sea salt
    • 1 Tbsp (15 mL) finely sliced green onion
    Smoky Tempeh Bits
    • 1/2 tsp (2 mL) grapeseed oil
    • 4 oz (113 g) plain tempeh, crumbled
    • 1 Tbsp (15 mL) low-sodium tamari
    • 1 1/2 tsp (7 mL) maple syrup
    • 1/2 tsp (2 mL) smoked paprika
    • 1/4 tsp (1 mL) garlic powder


    Per serving:

    • calories277
    • protein16g
    • fat18g
      • saturated fat5g
      • trans fat0g
    • carbohydrates16g
      • sugars9g
      • fibre3g
    • sodium463mg



    For socca batter, in bowl, whisk together chickpea flour, water, 1 Tbsp (15 mL) oil, garlic, oregano, and salt until well combined. Set aside for 1 hour. While waiting, make dressing and tempeh.


    For dressing, in blender, combine cashews, 6 Tbsp (90 mL) crumbled tofu, garlic, lemon juice, apple cider vinegar, tahini, miso, water, maple syrup, mustard, nutritional yeast, and salt until smooth, about 2 minutes. Transfer to bowl and fold in green onion and remaining tofu. Refrigerate until ready to use.


    Preheat oven broiler and position oven rack about 6 in (15 cm) from broiler element.


    For bits, toss 1/2 tsp (2 mL) 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.


    When socca batter has rested for 1 hour, place 10 in (25 cm) cast iron pan under broiler and allow to warm for 5 minutes.


    Remove pan from oven, add remaining 1 Tbsp (15 mL) oil 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.


    Just before serving, top socca with lettuce, tomatoes, and onion. Drizzle with about half the 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.


    Like this recipe?

    This recipe is part of the Plant-Powered Eats collection.



    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.