Ingredients
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For the Socca Crust
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1 cup chickpea flour chickpea flour1 cup chickpea flour
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1 cup water water1 cup water
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2 tablespoons olive oil olive oil2 tablespoons olive oil
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1/2 teaspoon fine sea salt fine sea salt1/2 teaspoon fine sea salt
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1/4 teaspoon black pepper black pepper1/4 teaspoon black pepper
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1 teaspoon herbes de Provence herbes de provence1 teaspoon herbes de Provence
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For the Cashew Garlic Béchamel
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1 cup raw cashews (soaked in hot water for 1 hour, then drained) raw cashews1 cup raw cashews (soaked in hot water for 1 hour, then drained)
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3/4 cup unsweetened plant milk unsweetened plant milk3/4 cup unsweetened plant milk
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2 cloves garlic garlic2 cloves garlic
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1 tablespoon nutritional yeast nutritional yeast1 tablespoon nutritional yeast
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1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
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1/2 teaspoon sea salt1/2 teaspoon sea salt
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Toppings:Toppings:
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3 large shallots, thinly sliced shallots3 large shallots, thinly sliced
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1 tablespoon olive oil olive oil1 tablespoon olive oil
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1 cup cherry tomatoes, halved cherry tomatoes1 cup cherry tomatoes, halved
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1/4 cup pitted Niçoise or Kalamata olives, sliced kalamata olives1/4 cup pitted Niçoise or Kalamata olives, sliced
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1/4 cup artichoke hearts, quartered (optional) artichoke hearts1/4 cup artichoke hearts, quartered (optional)
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Fresh thyme leaves fresh thymeFresh thyme leaves
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Fresh basil, torn fresh basilFresh basil, torn
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Black pepper, to taste black pepperBlack pepper, to taste
Directions
Prepare the crust and béchamel as directed. Assemble toppings and bake for a rustic, French-inspired vegan pizza experience. For extra flavor, drizzle with a touch of truffle oil before serving or sprinkle with vegan parmesan. Socca is best enjoyed fresh and warm.
Steps
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1
Done
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Preheat the oven to 450°F (230°C) and place a 10-inch oven-safe skillet or pizza pan inside to heat. |
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2
Done
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In a bowl, whisk together chickpea flour, water, olive oil, salt, pepper, and herbes de Provence until smooth. Let batter rest for 20 minutes. |
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3
Done
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Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat. Add shallots and a pinch of salt, and cook, stirring, until deeply golden and caramelized (15-20 minutes). |
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4
Done
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On a parchment-lined baking sheet, toss cherry tomatoes with a drizzle of olive oil, salt, and pepper. Roast in the oven for 10-12 minutes, until blistered. |
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5
Done
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For the béchamel, blend soaked cashews, plant milk, garlic, nutritional yeast, lemon juice, and salt until silky smooth. Adjust seasoning if needed. |
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6
Done
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Carefully remove the hot skillet or pan from the oven. Swirl or brush with a bit of oil, then pour in socca batter and tilt to coat evenly. Bake for 15-18 minutes until golden and set. Let cool slightly. |
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7
Done
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Spread cashew béchamel evenly over the socca crust. Top with caramelized shallots, roasted tomatoes, sliced olives, and artichokes (if using). |
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8
Done
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Return pizza to oven for 5-7 minutes to heat toppings. Sprinkle with fresh thyme and basil before serving. Add black pepper to taste. |
