alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Salad Pizza

Serves 4.

    Share

    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.

    Advertisement

    Tip

    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.

    Advertisement

    Salad Pizza

    Ingredients

    Socca
    • 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

    Nutrition

    Per serving:

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

    Directions

    01

    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.

    02

    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.

    03

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

    04

    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.

    05

    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.

    06

    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.

    07

    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.

    Advertisement

    Like this recipe?

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

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.