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.
Servings 3
Calories 374kcal
Ingredients
For the Socca Foundation:
- 1 cup 120g chickpea (garbanzo bean) flour
- 1 cup 240ml 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 cup fresh baby spinach
- ⅓ cup 80g no-salt-added tomato passata (purée)
- 1 medium zucchini
- 1 medium yellow summer squash
- ½ cup quartered artichoke hearts packed in water, drained and patted dry
- ½ cup cherry tomatoes halved
- 3 tbsp 25g crumbled feta cheese
- 1 tbsp raw pumpkin seeds pepitas
For Aromatic Embellishment:
- 1 tsp fresh thyme leaves
- Freshly ground black pepper
Instructions
- Hydrate & Infuse the Batter : In a medium bowl, whisk together the chickpea flour, lukewarm water, 1 tbsp extra virgin olive oil, minced garlic, dried oregano, black pepper, and the pinch of sea salt until no lumps remain. Cover the bowl and let the batter rest at room temperature for 1 hour. This crucial step allows the flour to fully hydrate, resulting in a superior texture.
- Temper the Pan : About 15 minutes before the batter is ready, adjust your oven rack to the middle position and preheat to 450°F (230°C). Place a 10-inch cast-iron skillet in the oven to get scorching hot.
- Forge the Foundation : Wearing sturdy oven mitts, carefully remove the preheated skillet from the oven. Add 1 tbsp of the remaining olive oil to the skillet, swirling quickly to coat the bottom. Give the socca batter a final whisk and immediately pour it into the hot skillet. It should sizzle on contact. Place the skillet back into the oven and bake for 10-12 minutes, or until the edges are set, golden brown, and pulling away from the sides.
- Assemble the Garden Layer : While the socca bakes, prepare the squash. Using a vegetable peeler, shave the zucchini and yellow squash lengthwise into thin ribbons. In a small bowl, toss the ribbons with the final 1 tbsp of olive oil. Once the foundation is set, remove the skillet from the oven. Quickly work to layer the toppings: first, wilt the spinach directly on the hot socca surface. Spread the tomato passata evenly over the spinach. Artfully arrange the squash ribbons over the sauce, followed by the artichoke hearts and halved cherry tomatoes.
- The Final Bake : Sprinkle the crumbled feta and pumpkin seeds over the vegetables. Return the skillet to the oven and bake for an additional 5-6 minutes, just until the vegetables are tender-crisp and the feta is slightly softened.
- Garnish and Serve : Remove the flatbread from the oven. Garnish immediately with fresh thyme leaves and another crack of black pepper. Let it rest in the skillet for 2-3 minutes before carefully sliding it onto a cutting board. Slice into 3 equal 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- Calories: 374 kcal
- Total Fat: 24 g
- Saturated Fat: 4 g
- Total Carbohydrate: 30 g
- Dietary Fiber: 9 g
- Total Sugars: 6 g
- Added Sugars: 0 g
- Protein: 13 g
- Sodium: 412 mg