Socca pizza with arugula pesto and vegetables
To make chickpea flour batter stir together chickpea flour, turmeric, salt, garlic powder and water in a small bowl. Whisk together until blended completely making sure to eliminate all of the lumps. Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.
Preheat oven to 200 °C. Line a 25 cm cake pan with baking paper and drizzle little bit of olive oil in the center. Now pour the chickpea flour mixture into the pan and bake for 20-25 minutes until golden and crispy.
Put all ingredients in a high-speed blender and process until the mixture is smooth and creamy.
Once the crust is done, spread a layer of arugula pesto on the crust and top it with vegetables: sauteed zucchini and mushrooms, red cabbage, arugula, chopped small green peppers…