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Socca Pizza with Arugula Pesto

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Socca Pizza with Arugula Pesto

 

Socca Pizza with Arugula Pesto

Socca Pizza with Arugula Pesto

Nensi Beram
This healthy socca pizza with arugula pesto is completely gluten-free and grain-free. It's topped with delicious arugula and cashew green pesto, vegetables, and sprouts.
Cuisine Gluten-free, Vegan

Ingredients
  

Crust

Arugula pesto

  • 80 g cashews previously soaked for minimum 2 hours
  • 1.5 cups  arugula
  • 2 cloves garlic
  • 50 ml olive oil
  • juice of 1 small lemon
  • salt to taste

Topping

  • green peas
  • roasted blue potatoes
  • smoked tofu
  • red cabbage
  • sprouts

Instructions
 

Crust

  • To make chickpea flour batter stir together the chickpea flour, turmeric, salt, garlic powder and water in a small bowl. Whisk together until blended completely making sure to eliminate all of the lumps. 
  • Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.
  • Preheat oven to 200 °C. Line a 25 cm tart pan with baking paper and coat it with 2 tablespoons of olive oil. Put it in the oven for approx. 5 minutes (it needs to be really hot when you add the batter). 
  • Once hot, carefully remove the pan from the oven and pour the batter into it.
  • Bake for 20-25 minutes until golden and crispy.

Arugula pesto

  • Put all ingredients in a high-speed blender and process until the mixture is smooth and creamy.

Topping

  • Once the crust is done, spread a layer of arugula pesto all over the crust.
  • Top it with green peas, roasted blue potatoes, sprouts, red cabbage, and violets.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword arugula pesto, gluten-free socca, gluten-free vegan pizza, healthy pizza, socca, socca pizza
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Socca Pizza with Arugula Pesto

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