Who doesn’t like pizza?
Sadly, pizza doesn’t seem to like me since my ulcerative colitis diagnosis. On the odd occasion that I have indulged I’ve been left feeling bloated and uncomfortable. I was feeling sad that I’d have to miss out on this celebratory day and then I remembered a socca pizza that I discovered last summer. There are several versions out there on the net, and here’s mine using my hero ingredient chickpea flour. Let me know what you think.
INGREDIENTS – makes 1 serving:
Base: 65g chickpea flour, 100ml water, Pinch salt and pepper, Coconut oil for frying
Tomato Sauce:2 tomatoes, diced, 1 tsp coconut oil, 1 tsp dried oregano
Topping: ½ mozzarella ball and basil, rocket to serve
Preheat the oven to 200°C.
To make the sauce:
Heat ½ tsp oil in a small saucepan. Add the tomatoes and oregano and sweat down over a medium heat for 5-10 minutes. Leave to cool.
To make the base:
- Whisk the flour, water and seasoning together to make a batter
- Heat a medium size non-stick frying pan and add ½ tsp oil
- Pour in the batter and cook for 2 minutes on one side then flip like a traditional pancake to cook the other.
Top with the tomato sauce and added the sliced mozzarella and basil.
Place the frying pan straight in the oven or slide the pizza onto a backing sheet first.
Bake for about 10 minutes and serve with rocket on the side.