Mini Socca Pizzas {Gluten Free, Easy!}
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes (plus 30 minutes batter resting time)
Cooking time: 20 minutes
Makes 6 mini pizzas around 10-12cm in diameter
- 1 1/2 cups chickpea flour (also called besan or gram flour)
- 1/2 teaspoon stock powder
- 1 teaspoon black pepper
- 1 1/4 cups stock
- 2 tablespoons oil
- 1/2 small red onion, finely chopped
- 1/2 cup tomato pizza sauce
- Oil for frying
Pizza topping ideas:
- 6 tomatoes, sliced (I used small tomatoes)
- 9 balls cherry bocconcini, halved
- Chorizo sausage, thinly sliced
- Cubes of roasted pumpkin and rosemary
- Fresh basil leaves
Step 1 - Whisk the flour, stock powder and black pepper with the stock and oil. Stir in the onions and let sit for 30 minutes (this produces a better texture).
Step 2 - Preheat oven to 200C/400F and line two trays with parchment. Heat a frypan on medium heat and add oil. Place a ladleful of batter and fry until crisp and cooked on both sides. Place on prepared trays.
Step 3 - Top the pizzas with sauce and then add tomatoes and cheese or chorizo and cheeese or pumpkin, cheese and rosemary. Bake for 10 minutes until cheese is melted.