Move over, pizza dough. Socca (pronounced SO-kah), the thin chickpea crêpe popular in Italy and France, makes a tasty gluten-free alternative crust. Top with tomato, mozzarella and pesto, as we've done here, or get creative and use other types of cheese, vegetables and even meat, such as prosciutto.
- By: Carolyn Malcoun EatingWell Senior Food Editor
Ingredients 4 servings
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- 1 cup chickpea flour (see Tip)
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup water
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium plum tomato, thinly sliced
- 1/2 cup torn or shredded smoked fresh mozzarella
- 2 tablespoons fresh basil pesto
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