Avocado Tomato Vegan Socca (Farinata) recipe

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Ingredients

2 ¾ cups chickpea flour
2 ¾ cups lukewarm water
3 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
1 avocado, peeled and sliced
1 tomato, sliced
¼ cup pitted black olives

Nutrition Info

283.1 calories
carbohydrate: 30.1 g
cholesterol: : -
fat: 15.1 g
fiber: 4.4 g
protein: 9.5 g
saturatedFat: 1.7 g
servingSize: -
sodium: 252.8 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Combine chickpea flour, water, 1 tablespoon olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper in bowl, whisk until smooth. Let sit for 15 minutes.

  3. Heat a cast iron skillet over medium heat. Add 1 tablespoon olive oil and swirl around to coat skillet. Pour batter into skillet and cook until edges are golden, about 2 minutes.

  4. Place skillet in the preheated oven and bake until socca is set, about 12 minutes. Remove from the oven and top with avocado, tomato, and black olives. Drizzle with remaining 1 tablespoon olive oil.

  5. Return to the oven and bake until golden and crispy, about 5 minutes.

Recipe Yield

6 servings

Recipe Note

This grain-free, gluten-free, and vegan Italian flatbread, topped with avocado, tomatoes, and black olives is so delicious and will cure any pizza cravings.

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