Socca Pizza with Mushrooms, Asparagus & Sage

An easy, naturally gluten-free socca recipe made into a pizza with shaved asparagus and mushrooms.

Prep:
15
mins
Cook:
30
mins
TOtal:
45
mins
servings:
4

Ingredients


For the Socca:

For the Toppings:

  • 8 ozs Shiitake Mushrooms sliced
  • 6 Sage Leaves
  • 8 Asparagus Spears sliced in half or shredded
  • 1/4 cup Feta crumbled
  • 1/4 cup Microgreens
  • 1/2 tsp Chili Flakes optional
  • Truffle Salt to taste
  • 1-2 tbsp Lemon Juice for drizzling
  • 1-2 tbsp Extra Virgin Olive Oil for drizzling

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Instructions


  1. Preheat the oven to 400F and line a baking sheet with parchment paper.
  2. Combine the chickpea flour, water, extra virgin olive oil and sea salt in a bowl and stir to combine. Place on the baking sheet and spread with a spatula to smooth it out.
  3. Bake for 15 minutes, then remove and flip over.
  4. While the socca is baking, sauté the mushrooms over medium heat and then add the sage leaves and a drizzle of extra virgin olive oil. Place on top of the socca, followed by the raw asparagus. Bake for 15 minutes more.
  5. Remove from the oven and let cool for a few minutes before topping with feta, microgreens, chili flakes, truffle salt, lemon juice and extra virgin olive oil. Slice, serve and enjoy!