Tuscan Sun Socca Flatbread with Zucchini Ribbons
Forget heavy dough—this vibrant, gluten-free flatbread builds its foundation on protein-rich chickpea flour, creating a crisp-edged, tender-centered canvas for a sun-drenched mosaic of summer squash, artichokes, and fresh herbs. It delivers all the visual satisfaction of a rustic pizza, yet is carefully crafted to align with heart-healthy principles.
- Total Time1 hour 33 minutes
- Yield3 servings 1x
Ingredients
Scale
For the Socca Foundation
- 1 cup 120 g chickpea flour
- 1 cup 240 ml lukewarm water
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic (finely minced)
- ½ tsp dried oregano
- ⅛ tsp freshly ground black pepper
- 1 pinch sea salt
For the Garden Layer
- 3 tbsp extra-virgin olive oil (divided (1 tbsp for pan, 1 tbsp for ribbons, 1 tbsp for drizzle))
- 1 cup fresh baby spinach
- ⅓ cup 80 g no-salt-added tomato passata (purée)
- 1 medium zucchini (about 180 g)
- 1 medium yellow summer squash (about 180 g)
- ½ cup quartered artichoke hearts (packed in water, drained and patted dry)
- ½ cup cherry tomatoes (halved)
- 3 tbsp 25 g crumbled feta cheese
- 1 tbsp raw pumpkin seeds (pepitas)
- 1 tsp fresh thyme leaves
- Freshly ground black pepper
Instructions
- Hydrate the Batter: In a medium bowl, whisk chickpea flour, water, 1 tbsp olive oil, garlic, oregano, pepper, and salt until smooth. Cover and rest 1 hour at room temperature.
- Preheat the Pan: Adjust rack to middle and heat oven to 450°F (230°C) about 15 minutes before baking. Place a 10-inch cast-iron skillet or a 9-inch metal cake pan in the oven to preheat.
- Prep the Ribbons: Using a vegetable peeler, shave zucchini and yellow squash lengthwise into ribbons. Spread on a clean towel, let stand 10 minutes, then pat very dry. Toss ribbons with 1 tbsp olive oil.
- Bake the Foundation: Carefully remove the hot pan. Add 1 tbsp olive oil, swirl to coat. Whisk the batter briefly and pour into the pan (it should sizzle). Bake 10–12 minutes until edges are golden and pulling away and the center looks set (a spatula should lift the underside easily).
- Assemble the Garden Layer: Remove pan from oven. Scatter spinach over the hot socca to wilt. Spread passata evenly. Arrange squash ribbons, artichoke hearts, and cherry tomatoes. Drizzle remaining 1 tbsp olive oil over the vegetables.
- Final Bake: Top with feta and pumpkin seeds. Return to oven and bake 5–6 minutes until vegetables are tender-crisp and feta slightly softened.
- Finish & Serve: Remove from oven. Garnish with thyme and a few grinds of black pepper. Rest 2–3 minutes, slide onto a board, slice into 3 portions, and serve warm.
Notes
- No Cast-Iron? A 9-inch round metal cake pan will also work, though you may not achieve the same level of crispiness on the edges.
- Herb Variations: Feel free to substitute fresh parsley, basil, or dill for the thyme garnish to create different flavor profiles.
- Advance Prep: The socca batter can be made up to 4 hours in advance and kept covered in the refrigerator. Bring to room temperature for 30 minutes before using.
Nutrition Facts (per serving, yield: 3 servings): Calories: 405 kcal | Total Fat: 24.6 g (Saturated Fat: 4.3 g) | Total Carbs: 34.3 g (Fiber: 8.1 g, Net Carbs: 26.2 g) | Protein: 14.4 g | Sodium: 260 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 405