Have you ever had a pizza made out of Garbanzo bean flour? Its Gluten-free, packed with protein, and really tasty. Just wait until you taste how this garbanzo bean flour makes the best crust for skillet pizza!
We were able to make this incredibly easy and delicious meal thanks to my weekly delivery from, Purple Carrot.
have been ordering Purple Carrot for over a year and a half. I love that I found a meal subscription service that is 100% vegan! Not only are their recipes unique and delicious, they are focused on bringing plant based eating mainstream to improve health, our environment and animal welfare. This is a company I can definitely stand behind!
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To learn how to add this dish to your next party, head over to my Cinco De Mayo Vegan Fiesta
Mexican Socca Pizza with Tomatillo Salsa & Chipotle Corn
ingredients:
- 1¼ cups garbanzo bean flour
- 1 red onion
- ½ cup corn kernels
- ½ tsp chipotle powder
- 1 clove garlic
- ¼ oz fresh cilantro
- 4 oz tomatillo
- 1 jalapeño
- 1 lime
- 13.4 oz black beans
- ¼ cup vegan ranch dressing
- ¼ cup vegan mozzarella
- 2 oz baby arugula
- 2 tbsp + 2 tsp olive oil
- Salt and pepper
instructions:
How to cook Mexican Socca Pizza with Tomatillo Salsa & Chipotle Corn
- 1. Make the batter
- Add the garbanzo bean flour and 1 cup water to a medium bowl and whisk well. Add 1 tbsp olive oil and ⅛ tsp salt. Whisk batter again and set aside until step 4.
- 2. Roast the vegetables
- Set the oven to broil on high. Thinly slice just half of the onion. Add the sliced onion and corn kernels to a baking sheet and toss with 2 tsp olive oil and as much of the chipotle powder as you’d like. Broil until browned in places, about 3 to 6 minutes.
- 3. Prepare the tomatillo salsa
- Peel and dice the remaining onion. Peel and mince the garlic. Remove the tomatillo husk and rinse and dice the fruit. Finely chop the cilantro leaves and stems. Trim, deseed, and mince the jalapeño. Combine the diced onion, diced tomatillos, chopped cilantro, minced jalapeño, juice from just half the lime, and a pinch of salt in a medium bowl.
- 4. Cook the crust
- Set the oven to broil on low. Place a large ovenproof skillet over high heat and add 1 tbsp olive oil. Once hot, whisk the batter again, add to the hot skillet, and tilt to cover the entire pan. Cook, undisturbed, until socca begins to bubble, about 4 to 5 minutes. Transfer the skillet to the oven to broil until crisp, about 4 to 6 minutes more.
- 5. Add the toppings
- Drain and rinse the black beans. Once the socca is browned on the edges, remove from the oven. Spread just half of the ranch dressing over the crust. Top with roasted corn and onions, about half of the black beans, and mozzarella. Return socca pizza to the oven to broil until the cheese melts, about 2 to 4 minutes.
- 6. Serve
- Transfer the socca onto a cutting board and top with tomatillo salsa and baby arugula. Drizzle Mexican Socca Pizza with remaining lime juice and ranch dressing and cut into 6 pieces.
- ¡Buen apetito!
