Socca pizza with arugula pesto and vegetables

Socca pizza with arugula pesto and vegetables
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Socca pizza with arugula pesto and vegetables

Ingredients

Crust

  • 1 cup chickpea flour
  • 1 cup water
  • 1/2 teaspoon turmeric
  • garlic powder to taste
  • salt to taste

Arugula pesto

  • 60 g cashews previously soaked for 3 hours
  • 1 cup arugula
  • 2 tablespoons nutritional yeast
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • juice of 1/2 lemon
  • salt to taste
  • 1-2 tablespoons almond milk or any other alternative (if the pesto is too thick)

Topping

  • zucchini
  • mushrooms
  • red cabbage
  • arugula
  • green peppers

Instructions

Crust

  1. 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. 
  2. Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.
  3. Preheat oven to 200 °C. Line a 25 cm cake pan with baking paper and drizzle a 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.

Arugula pesto

  1. Put all ingredients in a high-speed blender and process until the mixture is smooth and creamy.

Topping

  1. Once the crust is done, spread a layer of arugula pesto on the crust.

  2. Top it with vegetables: sauteed zucchini and mushrooms, red cabbage, arugula, chopped small green peppers…


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