Keyword: dinner for one, gluten-free, grain-free, healthy, meal for one, plant-based, vegan, vegetarian, wfpb
Servings: 2
Ingredients
For the Socca Gluten-Free Chickpea Flatbread:
1cupsChickpea Flouraka Garbanzo Bean flour or Besan
1/8teaspoonsalt
1teaspoondried rosemary
1/2teaspoongarlic powder
1 1/2cupswater
For Topping:
1/2cupRoasted Garlic White Bean Spread
4cupsSpinachchopped
Instructions
Preheat oven to 375F.
To make the Socca Gluten-Free Chickpea Batter:
In a large bowl, combine the chickpea flour, dried rosemary, garlic powder, and salt. Add the water and whisk together.
Cover with plastic wrap and set in a slightly warm place (like on top of your fridge or on the counter by the stove) for about 30-40 minutes. During this time you can prepare the Roasted Garlic White Bean Spread and desired toppings.
To prepare your Toppings:
Make Roasted Garlic White Bean Spread according to that recipe's directions. If using a store-bough hummus, bring it out of the refrigerator and let it come to room temperature for at least 20 minutes.
To steam the spinach: Heat a non-stick pan with a couple of tablespoons of water. Add the spinach, cover, and cook until wilted, 3-5 minutes. Remove spinach from the pan and let cool.
Squeeze out any excess water from the spinach. Set aside for topping your pizza.
To make Socca Gluten-Free Chickpea Flatbreads:
Once the chickpea batter has set for about 30 minutes, it will be a little bubbly. It is ready! Make sure your oven is set to 375 F. Line a baking sheet with parchment, foil, or a non-stick baking mat.
Using a small non-stick pan, coat it lightly with canola, coconut, or another high-heat oil. Heat pan over medium-high heat. Pour about 1 1/4 cups of the chickpea batter mixture into the preheated pan. Swirl around the pan, like you would for a pancake or crepe, evenly coating the pan.
Cook for about 7-8 minutes, until bubbly and nearly dry. If you try to remove from the pan too early, it will be too wet and fall apart on you. You can reuse the batter -- just wait longer when cooking the next one!
Remove the flatbread from the pan and place on the pre-lined baking sheet.
Repeat with remaining chickpea batter.
When your flatbreads are ready, it's time to start topping. Spread on a couple of tablespoons of the Roasted Garlic White Bean Spread. Then, top with the steamed spinach.
Bake at 375 F 8-10 minutes, until lightly darkened around the edges.