Pesto Socca Pizza

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This gluten-free pizza, named for the accepted French chickpea flatbread, is made with chickpea and almond flours, topped with creamy pesto and roasted squash. Feel escaped to regenerate the squash with the seasonal vegetables of your choice.

To work the accompanying story, see: The concealed to crisp, accelerated and gluten-free pizza? Chickpea flour.

Ingredients

2/3 cupful chickpea flour
1/3 cupful almond flour/meal (may substitute chickpea flour)
1/2 spoon kosher salt
3 tablespoons water
1 tablespoonful positive 2 teaspoons extra-virgin olive oil
8 ounces peeled and seeded butternut squash, chopped into 1/4-inch-thick slices
3 to 4 tablespoons store-bought oregon homemade pesto (preferably cheese-free to support it vegan, specified arsenic Trader Joe's Kale, Cashew and Basil Pesto)
1/4 cupful roasted unsalted pumpkin seeds (pepitas)
Sliced radish, for garnish
Handful arugula leaves, for garnish

Nutritional Facts

Per serving

Calories
530
Fat
38 g
Saturated Fat
5 g
Carbohydrates
38 g
Sodium
510 mg
Cholesterol
5 mg
Protein
17 g
Fiber
9 g
Sugar
8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Ultimate Vegan Cookbook: The Must-Have Resource for Plant-Based Eaters," by Emily von Euw, Kathy Hester, Linda and Alex Meyer, Marie Reginato, Celine Steen and Amber St. Peter (Page Street Publishing, 2018).

Tested by Joe Yonan.

Published December 30, 2018

Updated March 16, 2026