Socca Flatbread with Creamy Pesto and Roasted Chickpeas

About This Recipe

This is the ultimate pizza-cross-bruschetta dish that is the perfect entre to a dinner party when cut into little slices, or a filling main for 1-2. 

Socca is a delicious, simple flatbread that is slightly chewy yet crispy. 

It's one of my favourite gluten free pizza bases and well as the perfect dipping tool for hummus.

If you need a new simple pizza base or an alternative to crackers for dips, try just making the Socca Flatbread part of this recipe.

It contains a pinch of turmeric and black pepper for the beautiful yellow colouring and an anti-inflammatory boost.

Otherwise, follow along the whole recipe for this delicious, no fuss Creamy Pesto and Roasted Chickpea topping as well. 

The pesto is a creamy, protein-pumped version of the original. It includes some firm tofu for extra silky texture and healthy plant protein. 

The roasted chickpeas are one of my favourite snacks and have been featured as a curry version before on this blog.

Is Chickpea Flour Good For You?

So what's the deal with besan flour? Besan (aka chickpea) flour is simply ground up chickpeas, making it naturally gluten free, high in fibre, protein and iron, especially when compared with it's starchy flour counterparts. 

Aside from its health benefits, it's a great flour to cook with as it draws in water and acts as a thickener. 

This means it's a perfect substitute for dishes that need holding together, without the use of eggs or corn starch.

That's how this flatbread recipe is only chickpea flour and water, yet it holds together perfectly. 

Besan flour has so many versatile uses - it's a common ingredient in falafels, many Indian staples and desserts, and I've even seen recipes where it's used to make tofu! 

Keen to try mixing this recipe up? Swap the pesto out for hummus, tahini or even tomato paste for more of a pizza style. 

Sub the chickpeas out for any other beans or protein source. 

Change the tomatoes and watercress for thinly sliced onion, fresh rocket, roasted pumpkin or mushrooms. 

Or skip the flatbread base and use this pesto recipe over fresh pasta!

This is such a versatile recipe which you can selectively make parts of depending on your needs. 

I'm thinking of including small, square slices of this socca flatbread simply topped with some creamy pesto as a delicious entre at my family Christmas lunch in a few weeks. 

I think they will go down pretty well! Have you made socca before? What's your favourite way to eat it? Let me know in the comments below :)

How To Make This Recipe

Socca Flatbread with Creamy Pesto and Roasted Chickpeas (GF, Vg)


Socca Flatbread

  • 3/4 cup besan (chickpea) flour
  • 3/4 cup water
  • 1 tsp turmeric powder
  • pinch salt
  • pinch pepper
  • 1 Tbsp. coconut or olive oil

Crispy Roasted Chickpeas

  • 1/2 tin chickpeas, drained and rinsed
  • 1 tsp coconut or olive oil
  • pinch salt

Creamy Pesto

  • 1 bunch fresh basil leaves
  • 100g firm tofu
  • 1/4 cup olive oil
  • 1 clove garlic, peeled
  • 1 tsp salt


  • Handful cherry tomatoes, havled
  • Handful watercress (or any other fresh greens you have on hand)
  • Drizzle of balsamic vinegar

Takes ,serves 2.


  1. Prehead oven to 180°C (350°F) and line 2 baking trays with baking paper
  2. In a medium bowl, whisk all ingredients for socca flatbread (except oil) until smooth
  3. Heat flatbread oil in a medium sized shallow pan (crepe pan if you have one) and pour in flatbread batter. Turn the pan around to coat evenly with flatbread batter. Cook until just golden on the bottom, then slide out onto the lined baking tray and place in the oven to finish cooking through (around 10 minutes)
  4. Meanwhile, scatter chickpeas over the second lined baking tray, drizzle with oil and sprinkle with salt. Place in the oven to roast for around 15 minutes or until crispy
  5. While flatbread and chickpeas are baking, add all ingredients for creamy pesto to a high strength food processor and blend until smooth (you will likely have some leftover pesto - save for another simple meal!)
  6. Time to assemble! Place flatbread on a large plate, spoon over some creamy pesto, top with chickpeas, scatter fresh tomatoes and watercress, then top with a generous drizzle of balsamic vinegar. Tuck in!

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About The Author - Tamika Woods

Tamika Woods | PCOS Author | Nourished Natural Health
Tamika Woods, Clinical Nutritionist (B.HS; B.Ed), Bestselling Author

For a decade, Tamika battled chronic acne, irregular cycles, mood swings, hair loss, painful periods, severe digestive issues and Polycystic Ovary Syndrome (PCOS). You name it - she's been there!

Tam was finally able to clear her skin, regulate her cycle, be free of period pain and fall pregnant naturally with her daughter in 2020. It took Tam 10 years and tens of thousands of dollars in tertiary education to get the answers she needed to get better.

She didn’t want other women to suffer as long as she did which is why she has dedicated her life to helping women in the same position as she was.

Tam helps women interpret what their bodies are trying to communicate through frustrating symptoms, and then develop a step-by-step roadmap to find balance again. She's here to help you get on track!

Tamika Woods is the author of the Amazon best seller PCOS Repair Protocol. She holds a Bachelor of Health Science degree (Nutritional Medicine) as well as a Bachelor of Education, graduating with Honours in both.

She is a certified Fertility Awareness Method (FAM) Educator and a certified member of the Australian Natural Therapists Association (ANTA).

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