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How to Make Socca

If You're Gluten-Free, You've Got to Try This 4-Ingredient Flatbread

You may have never heard of a socca (pronounced SOH-kah), but you are going to be so glad you found this recipe. This is one of the best-tasting gluten-free flatbreads you'll ever make, but don't worry — it's super easy! It's soft, moist, and chewy, which for gluten-free foods is hard to come by. It's made from chickpea flour, which adds a subtly sweet flavour, plus it's high in protein and fibre.

This 170-calorie flatbread offers five grams of fibre and five grams of protein, is completely vegan, and is so versatile. Top it with hummus and veg, salsa and black beans, or sliced avocado and scrambled eggs; make a veggie pizza; it even tastes great smeared with good ol' PB&J.

The only hard part about this recipe is getting your hands on some chickpea flour, but just go to your local health food store, hit up the baking aisle or bulk section, and you're good to go! Also note that this recipe takes a little planning ahead as the batter needs at least 30 to 60 minutes to thicken before cooking.


From Stephanie Clarke, RD, and Willow Jarosh, RD, of C&J Nutrition

How to Make Socca


  1. 230 grams chickpea flour
    480 ml water
    1/4 teaspoon sea salt
    3 teaspoons olive oil


  1. Whisk together the chickpea flour, water, salt, and 2 teaspoons olive oil (save 1 teaspoon for cooking).
  2. Set aside for at least 30-60 minutes in the fridge to thicken up.
  3. Heat broiler on high and place a 10-inch cast iron pan 4-6 inches from the broiler. Allow it to get nice and hot, for about five minutes.
  4. Using oven mitts, remove the cast iron pan from the broiler. Add 1/2 teaspoon of olive oil and swirl it around the pan. Use a ladle to spoon of half the chickpea batter into the cast iron pan and swirl it around so it covers the bottom of the pan evenly.
  5. Place the pan back in the broiler and cook for 3-5 minutes, or until the socca is cooked all the way through and slightly golden brown.
  6. Remove the socca from the pan and cook the second socca using the remaining 1/2 teaspoon olive oil and chickpea batter.
  7. Top the soccas however you like, or they can be refrigerated for later.
Source: Calorie Count


Calories per serving
170 per flatbread
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