Socca Pizza Pie

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2



  • 1 1/4 cup chickpea/garbanzo bean flour
  • 1 1/4 cup cold water
  • 2 tbsp coconut oil 1 tbsp for the dough and 1 tbsp for heating pan
  • 1 clove of garlic
  • 1/4 tsp celtic sea salt
  • fresh pepper to taste
  • 1 tsp of dried herbs of your choice basil, oregano, thyme
  • 10 to 12 inch Pan oven safe cast iron works great

Ricotta Cheese

  • 1 1/2 cups nut pulp or 1 cup of nuts almonds,cashews, Brazil or Macadamia work best
  • 1/2 cup water
  • 1 large lemon juiced
  • 2 tablespoons nutritional yeast
  • 1 garlic clove minced
  • Celtic sea salt & fresh cracked pepper to taste


  • 1/2 cup vegan creamy ricotta recipe follows
  • 10 cherry tomatoes cut in halve
  • 2 Tbs Walnuts chopped
  • 1/2 cup Sprouted greens of your choice
  • Extra Salt/pepper to sprinkle on top
  • Red pepper flakes
  • 1 Tbs hemp oil optional


  • Make the batter: Place the chickpea flour, water, 1 Tbs coconut oil, garlic salt, pepper and herbs in a high speed blender. Blend on medium speed for 1 min. Let stand for 15-20 minutes at room temperature.
  • While the batter is sitting, preheat oven to broil. Place your pan in the oven to heat for 10 minutes.
  • Meanwhile make the ricotta cheese.
  • Place all ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every coupe of minutes. Taste for flavors adding any additional ingredients. Set aside.
  • Using oven mitts, remove pan from the oven after 10 minutes. (Be careful, pan is really hot!!!)
  • Add 1 tbsp of coconut oil to the pan and swirl it around to coat pan.
  • Slowly pour in your chickpea batter. Tilt pan to make sure batter fills in evenly.
  • Change oven temperature to 425F and place pan back in for 5- 8 minutes - depending on the size of your pan. Bigger pan = pizza will be thinner and will probably take less time, so check at 5 minutes.Once the batter is set, remove it from the oven.
  • Spread the ricotta on top. Then add sliced tomatoes and sprinkle walnuts on top.
  • Place back in oven for 10-15 minutes until the pizza is crispy and brown on outside.
  • Remove from the oven. Carefully slide the pizza crust onto a marble/stone or heat safe surface.
  • Top with a bunch of sprouts/microgreens and any additional toppings - herbs, salt, black pepper or pepper flakes.
  • Drizzle hemp oil on top if desired. Slice and serve with green salad.
  • chop/slice your vegetables. Set aside


Feel free to change up the toppings, using tomato sauce instead of vegan ricotta, try different vegetables, herbs and nuts/seeds.