Gluten Free Greek Flatbread Pizza

Gluten Free Greek Flatbread Pizza

Currently:

Watching Mr. Mom (childhood favorite!), wishing for a haircut, drinking a bourbon cocktail, hoping the laundry will fold itself and dreaming about breakfast tomorrow morning.

I made this Gluten Free Greek Flatbread Pizza last week. I had garbanzo bean flour in our pantry that was expiring soon and so I made socca. I made socca because I saved this recipe from thekitchn a looooooooong time ago. I was so excited to try it, that I immediately went out and bought the garbanzo bean flour and here we are...with it almost expiring.  Nothing like waiting til the last minute.

But I took the socca a step further and smeared it with a garlic cucumber yogurt spread and topped it with juicy tomatoes, feta, and generous amount of fresh herbs. Crispy chewy crust with what's practically a salad on top. Carb salad! But a gluten free carb salad.

Let's gather our ingredients:

We need to make the batter.

It sits out for a bit. We want it to thicken.

Right before you're ready to cook the socca in the oven, oil up a cast iron skillet.

Put it in the oven to get it hot.

Pour in half of the batter. We're making two.

You could make one and then eat it while the other one cooks.

I may have done that. I dunno.

Off to the oven.

BROIL.

Let's get our garnishing going.

Cucumber, feta, garlic, yogurt MIX. Salt & pepper too!

Socca is done!

Let's top one of them.

Booya.

I ate it directly from the skillet.

Too good!

Gluten Free Greek Flatbread Pizza

makes 2 pizzas

recipe adapted from thekitchn.com

for the socca:

Ingredients

  • 1 cup water
  • 1 1/2 tablespoons extra-virgin olive oil, plus more for the pan
  • 1/2 teaspoon salt
  • 1 clove garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1 persian cucumber, shredded (reserve a few slices for garnish)
  • 1 clove garlic, minced
  • 1/4 cup crumbled feta, plus more for garnish
  • 1 cup Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 2-3 vine ripened tomatoes, sliced into wedges
  • 5 mint leaves roughly chopped, for garnish
  • 1 tablespoon fresh oregano, for garnish
Read the whole recipe on Shutterbean