Gluten Free: Socca Pizza with Roasted Vegetables, Chicken, and Pesto

Thank you Lindsay McDaniel for introducing us to Socca bread! We had never heard of socca but Lindsay let me try some she made and I loved it! Socca is made out of garbanzo bean (chick pea) flour and water and you can basically season and add whatever you'd like to it. The first time we made it we sort of goofed it up but the second time it turned out great! We decided to add some veggies and chicken on top to add more protein and fiber and it was so yummy. I love new creations like these and it was super easy to make.  Socca is sold as a street food south of France...it would be interesting to see what is tastes like there...maybe one day! Hope ya'll enjoy!

Ingredients

Socca Dough

• 1 cup of garbanzo bean flour (We used Bob's Red Mill)
• 1 cup of water
• 1 1/2 tsp of fresh rosemary
• Pinch of salt
• Pinch of garlic powder
• 1/4 tsp ground black pepper
• 2 tablespoons of olive oil

Roasted Vegetables

• 2 cups of broccoli florets
• 1 yellow squash, cubed
• 2 zucchinis, cubed
• Olive oil
• Salt and pepper
• Garlic powder

Chicken and other vegetables

• 1 container of white button mushrooms
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• Olive oil
• 2 cups of cooked grilled chicken
• 1/4 cup of store bought pesto
• Low-fat mozzarella cheese

Directions
1. Preheat the oven to broil. Combine all of the ingredients for the socca except for the olive oil in a large bowl and whisk together until smooth. Spray 2 round cake pans with non-stick cooking spray and add 1 tablespoon of olive oil to each pan (swirl the olive oil around so it covers the entire pan). Divide the batter evenly between the two cake pans (there should be a thin layer of batter in each pan). Bake in the oven for about 6 minutes, or until the top is brown and edges are crispy. When the socca is finished baking place them on a plate to cool.

2. For the roasted vegetables preheat the oven to 400 degrees. Add 2 cups of fresh broccoli florets to a cookie sheet, drizzle olive oil over the top, and season with salt, pepper, and garlic powder. On another cookie sheet, add the cubed squash and zucchini, drizzle olive oil over the top, and season with salt, pepper, and garlic powder.  Bake in the oven for about 30 minutes until the vegetables are brown and crispy. Set aside once they are finished roasting.

3. In a medium saute pan add the mushrooms, onion, and bell pepper. Cook on medium high heat until they are carmalized (about 8-10 minutes). Season with salt and pepper when they are finished cooking.

4. In a large bowl combine the roasted vegetables, sauted vegetables, and grilled chicken. Add 1/4 cup of pesto and stir until all the ingredients are well incorporated.

5. Cut the socca bread into triangles. Place one triangle on a plate and top with the vegetable mixture and mozzarella cheese. Enjoy!!