How to Make Green Veggie Socca Breakfast Pizza
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Preheat oven to 425°F (220°C). In a bowl, whisk chickpea flour, water, 1 tablespoon olive oil, and 1/2 teaspoon salt. Let batter rest 10 minutes.
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Meanwhile, heat 1 tablespoon olive oil in an ovenproof 10-inch nonstick skillet over medium heat. Pour in the batter and cook 2 minutes.
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Transfer skillet to oven and bake socca for 8 minutes until set.
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Sauté zucchini in a small pan 3 minutes. Add spinach and cook until just wilted.
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Top baked socca with sautéed veggies, fresh basil, and black pepper. Slice and serve.
Pro Tips for Perfect Green Veggie Socca Breakfast Pizza
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of chickpea flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Green Veggie Socca Breakfast Pizza?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Green Veggie Socca Breakfast Pizza?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for chickpea flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.