Socca bread is a flatbread made from garbanzo beans (a.k.a. chickpeas), traditionally cut into cracker-sized pieces and used as an appetizer. It can be dipped into salsa or dip, topped with veggies and cheese, or served plain. As it turns out, socca also works as a really great gluten-free pizza crust!
Remember the quinoa pizza crust recipe? This one is equally simple and uses just four ingredients: garbanzo bean flour, cold water, olive oil, and salt. These two recipes are very similar; one uses quinoa and the other garbanzo bean flour. But in both recipes, you essentially throw the ingredients in the blender to mix, then pour the batter into a preheated cast iron skillet and you end up with some pretty spectacular pizza.
It's a toss up on which crust I like best... the quinoa crust or the socca. They are both really good. I have just been making pizzas based on whichever ingredient I happen to have more of at the time!
The recipe for socca pizza can be found in the Simply Sugar and Gluten Free cookbook. For my pizza sauce recipe and topping ideas, see my original pizza recipe. (Remember not to overload the socca crust with toppings so it doesn't turn soggy!)