Chickpea flour socca pizza with courgette and tomato

Name: Chickpea flour socca pizza with courgette and tomato
Total time: 35 min
Cuisine: French
Ingredients: 150g chickpea flour; 200ml water; 3 tbsp olive oil; 1 tsp ground cumin; 1 courgette, sliced into thin ribbons; 150g cherry tomatoes, halved; 1 garlic clove, crushed; 1 tbsp fresh basil, torn; 1 tsp dried oregano

A crisp chickpea flour base with a soft middle, topped with roasted tomatoes and thin courgette.

Time35 min
LevelEasy
Costabout £1.45 a head
Oven230°C (210°C fan)

2 servings

Ingredients

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150 gchickpea flour
200 mlwater
3 tbspolive oil
1 tspground cumin
1courgettesliced into thin ribbons
150 gcherry tomatoeshalved
1garlic clovecrushed
1 tbspfresh basiltorn
1 tspdried oregano

Method

1
Whisk the chickpea flour, water, 1 tbsp of the oil and the cumin into a smooth batter. Rest it for 15 minutes.
15 min
2
Heat the oven to 230°C (210°C fan) with a large oven proof frying pan inside for 5 minutes.
3
Mix the garlic with 1 tbsp oil. Carefully add the last tbsp of oil to the hot pan, then pour in the batter.
4
Scatter over the tomatoes, courgette and oregano. Bake for 15 minutes until the edges are crisp and the centre is set.
15 min
5
Slide on to a board and top with basil. Cut into wedges.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.