These chickpea pizzas are a total revelation. I mean it, they are going to change your life. From this moment onwards, nothing will ever be the same. Much like how Newton felt when he discovered gravity. Only better. Okay, maybe you won’t feel quite as good as that, but honestly these are going to become a regular staple in your house.
Chickpea pancakes, or ‘socca’ are made with chickpea flour, (also called Gram flour) and they not only taste amazing, but they are also so quick and easy to make. You cook them in the same way that would cook a pancake, in a non stick frying pan and they only take a few minutes. They are such a great alternative to bread and tortillas, and are amazing just drizzled with some olive oil, a pinch of salt, and perhaps a little crushed garlic. They make the most amazing wraps and are just perfect for mopping up dips or sauces. Serve a pile of these with supper and the table will be wreathed in smiles.
To transform the socca into pizzas, just add your topping of choice, exactly like you would for a pizza and then bake in a hot oven for about 10 mins. Sorry Dominos, apologies Papa John, but these socca pizzas kick your pizzas butts.
I’ve had a real thing recently about Pizza Bianca, white pizza, where there is no need for tomato sauce. They are totally delicious, and throw out the need to faff around making a tomato sauce. Not that tomato sauce is too laborious to make, but after a bad day, it’s good to keep things nice and simple. I don’t tend to eat a huge amount of dairy, as it makes my Psoriasis really bad I find but I won’t lie, every so often I do love cheese and this has to be my favourite way to have it! This is my favourite pizza at the moment, a combination of mascarpone, goats cheese, mozzarella and garlicky mushrooms, all drizzled with truffle oil. Utterly utterly amazing.
Feel free to play around with the toppings, but I am going to tell you how to make my favourite one at the moment as it’s just too good not to share
Right, so here we go.
- 1 cups of chickpea flour (gram flour)
- 1 cups water (doesn't matter what size cup you use, just make sure you use the same one)
- good pinch of salt and pepper
- For the mushroom pizza I add a heaped teaspoon of chopped thyme, but oregano or mixed herbs are great too. Also, I sometimes add a pinch of cumin, coriander or paprika depending on what I'm using them for
- 500g chestnut mushrooms
- 400g goats cheese
- 200g mascarpone
- 2 balls of mozzarella
- handful of parsley
- 2 cloves garlic, crushed
- squeeze of lemon
- truffle oil (I buy the olive oil infused with truffle oil, because I'm not Richard Branson and so can't afford proper truffle oil...)
- Simply pop all the ingredients for the pancakes into a bowl and give it a really good whisk. Actually use a whisk, as you really need to beat the lumps out. Give it some welly. Feel free to do a little dance as you do it. Go on, I know you want to..
- Now, set aside for 30 mins if you can. It gets gorgeously thick and all the flavours get to know each other.
- Meanwhile you can preheat the oven to 200C so that it gets nice and hot.
- To prepare the topping. Slice the mushrooms and then fry them in a hot frying pan. Drizzle in a little oil, olive or coconut, then fry the mushrooms until they are gorgeously golden. You may have to do this in batches so they don't get too soggy.
- Towards the end, add the crushed garlic, the squeeze of lemon juice and the chopped parsley. Cook for another minute or so and then tip into a bowl.
- When the batter has rested. Heat a small non stick frying pan, ideally the same one you would use for cooking pancakes. Add a little oil or butter. Then ladle in a bit of the batter, swirl it around, exactly like you would for pancakes. It should be about ½ centimetre thick. Then cook for about 1 minute - to 1½ minutes. You know it is ready to flip...when you can actually flip it. Then turn it over and cook until the base gets lovely and golden. You can cook it for longer and it gets wonderfully crispy which is great as a flat bread alternative.
- Once its cooked, turn it out onto a piece of greaseproof paper and repeat until you've used all the batter. Just keep sliding a little piece of greaseproof between the pancakes as you stack them.
- (They freeze beautifully, so you can always pop some in the freezer. Or keep in the fridge until you are ready for them)
- When you're ready just spread on the mascarpone, layer on the goats cheese, and scatter with blobs of mozzarella. Just keep all the cheeses towards the middle of the pizza as they will melt and spread out a lot when you cook them. Top with the mushrooms.
- Pop into the oven for about 10 minutes until all the cheese is melted and golden and gorgeous.
- When you serve them, drizzle with a little of the truffle oil and let the hugs commence.
These are such a great little supper to knock up, and if you have a vegetarian coming round, make them some of these and watch their eyes light up. They are also fab because they can be made ahead of time, topped with the toppings and popped in the fridge until you want to pop them in the oven.