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Socca, a flatbread made from chickpea flour becomes a fast and easy pizza you can add just about anything to. This recipe is a delicious Mediterranean version with roasted veggies, olives and vegan feta cream. Mmmm, so good. *Use premade flatbread if preferred


1 1/4 cups garbanzo bean flour

1 clove garlic, minced

1 Tbsp dried oregano

1 Tbsp extra virgin olive oil

1/8 tsp salt

1 small zucchini, thinly sliced

1/4 red onion, coarsely chopped

10 cherry tomatoes, thickly sliced

10 kalamata olives, sliced

Handful baby arugula, coarsely chopped

Greek salad dressing for drizzle(optional)

(Feta sauce)

1/2 block Violife vegan feta cheese

1/3 cup vegan mayonnaise

1 Tbsp olive oil

1 Tbsp lemon juice

1/2 tsp dried oregano

1 clove garlic minced


1. Wisk the garbanzo bean flour, 1 cup of water, 1 Tbsp extra virgin olive oil, 1 Tbsp oregano and 1/8 tsp salt. Set aside. Set the oven to broil on high.

2. Toss tomatoes, zucchini and onions with 2 tsp olive oil and a pinch of salt and pepper. Place on baking sheet then broil for 5 minutes. Remove from oven and reduce broil to low setting.

3. Blend or process vegan feta(break up the feta first), vegan mayonnaise, 1 Tbsp olive oil, lemon juice, 1/2 tsp oregano and 1 clove garlic until mostly smooth(add additional lemon juice if needed). Season to taste with salt and pepper.

4. In a large ovenproof skillet over high heat add 1 tbsp olive oil. Once hot, whisk the batter again, add to the hot skillet, and tilt to cover the entire pan. Cook, undisturbed, until socca begins to bubble, about 4 to 5 minutes. Place the skillet in the oven and broil until edges crisp, about 4 to 6 minutes.

5. Remove from oven then spread the feta sauce over the crust. Top with onions, zucchini, cherry tomatoes and sliced olives. Return to oven and broil on low for another 4 to 5 minutes.

6. Transfer to cutting board and sprinkle with chopped arugula then drizzle with Greek dressing(optional)

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