Lebanese socca {gluten-free, vegan}

Lebanese pizza was another favourite of mine growing up. I can remember mum made it for dinner one night and I loved it so much that I asked for ‘the lamb and pine nut pizza’ again, and again, and again. 

After 10 years without Lebanese pizza in my life and after perfecting a good ‘mince’ for my current favourite taco recipe, I knew it would be possible to recreate as vegan. 

While it was definitely a pizza in my memory, I’ve avoided a heavy gluten-free pizza base for this recipe and opted for socca (an ingenious chickpea flour-based flatbread that I’ve been making for years) as the base instead. I love socca for many reasons, but especially because it’s an easy way to add soy-free protein to your plate – and I’m all about that.

Lebanese socca {gluten-free, vegan}
Makes 1 large ‘pizza’

For the ‘mince’
1 can pinto beans, drained and rinsed
1 packet tempeh
1/2 red onion
2 cloves of garlic
1 tsp ground cumin
Pinch of ground cinnamon
Salt and pepper
1/4 c pine nuts, lightly toasted
Small handful flat leaf parsley, finely chopped

For the socca
1 c chickpea flour
1 c filtered water
1 tbsp + 2 tbsp extra virgin olive oil, divided
Salt and pepper

To make the socca, add chickpea flour, water, 1 tbsp olive oil and salt and pepper to a bowl. Whisk until combined and no lumps remain. Set aside for 30 mins.

Preheat oven to 250 degrees C.

To make the ‘mince’, add pinto beans, tempeh, onion, garlic, cumin, cinnamon and salt and pepper to a food processor. Blitz until combined and resembling small crumbs.

Transfer mixture to a pan on a medium heat and cook a few minutes until it starts to brown and become fragrant. Set aside.

When ready to cook the socca, place cast iron skillet in the pre-heated oven for about 5 minutes.

Carefully remove skillet from oven and add remaining 2 tbsp olive oil to base of the pan to coat the surface. Then, pour the batter into the skillet and return it to the oven for 8-10 minutes until golden and crisp.

When the socca has cooked, remove it from the oven. Carefully transfer it to a cutting board and spoon the ‘mince’ over it. Then, scatter it with pine nuts and garnish with parsley. Slice as you see fit and serve with a side salad and hummus.

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