This Socca Pizza with Spring Veggies & Creamy Pesto Sauce is a delicious and gluten-free recipe that can be used with whatever veggies you have on hand! The socca recipe is adapted from a recipe on The Kitchn.
For the socca pizza: In a medium mixing bowl, whisk together the chickpea flour, water, garlic powder, onion powder, 1 1/2 tsp olive oil, salt, and pepper. Set aside for at least 30 minutes so the batter can hydrate.
Meanwhile, preheat oven to 450 degrees and place a 10 inch heat proof skillet in the oven to warm up.
After the batter has set and the oven is ready, carefully (using oven mitts because the pan will be hot!) remove the skillet from the oven and drizzle 1/2 Tbsp olive oil into the pan (tilting the pan as you add to coat the bottom of the pan). Pour in the batter and swirl it around until it has completely covered the bottom of the pan. Bake for 8 to 10 minutes or until browning around the edges and complete set. Remove from oven and transfer the socca onto a cutting board.
Whisk together the greek yogurt, pesto, Parmesan, and a dash of salt in a small bowl.
If blanching your vegetables, bring a medium saucepan of salted water to a boil. In a medium bowl, create an ice bath by filling the bowl with at least 1 cup of ice and water. Drop your vegetables into the boiling water and let blanch for about 3 minutes or just until beginnning to soften. Use a slotted spoon to transfer your vegetables from the boiling water to your ice bath. Let sit in the ice bath for a few minutes before transferring to a paper towel lined plate to dry.
When ready to serve, spread the yogurt pesto mixture over your socca and top with prepared vegetables, herbs, and a sprinkle of pepper. Slice into 4 pieces and serve right away.