Dinner Is A Pizza Made With A Chickpea Flour Crust - It's Vegan & Gluten-Free [VIDEO]

Today's dinner is a preparation of socca Pizza with protein rich chickpea flour. The recipe is Mediterranean special and is completely vegan and gluten free, as published in Popsugar.

This dish is perfect for dinner for those who want a light dish and to reduce excess dinner. The dish carter for 2 servings and food lovers can make more serve more guests in no time.  

INGREDIENTS:

1.      2 cups chickpea flour

2.      1 tablespoon + 1 teaspoon olive oil

3.      2 cups water

4.      1/4 teaspoon salt

5.      Pinch ground black pepper

6.      1/2 cup sliced red onion

7.      1 clove garlic, minced

8.      1 large portobello mushroom cap, sliced

9.      1/2 cup corn, thawed from frozen

10.  1 1/2 cups arugula

11.  2 tablespoons chopped basil

12.  1 tablespoon hemp seeds

DIRECTIONS TO MAKE:

1.      Make a batter of the chickpea flour, water, salt, pepper, and 2 teaspoons of olive oil together and leave it for 30-60 minutes.

2.      Heat the broiler and top it place a 10-inch cast iron skillet 4-6 inches away from the broiler. Let the broiler heat pass through all the way to the top for about 5 minutes.

3.      Take out the hot skillet from the broiler and pour in 1/2 the chickpea batter. Place the socca (a thin pancake of chickpea flour) onto the broiler and wait until socca turns brown in about 3 minutes. Ladle down the socca from the pan and loosen the crust around the edges with a knife. Repeat the same step for the remaining 1/2 of the chickpea batter so that you have 2 crusts.

4.      On a medium to high heat, Heat 1 teaspoon of olive oil and Add onion and sauté until the whole mix becomes soft for about 7 minutes. Take out the onions from the pan after 7 minutes.

5.      Take 1 teaspoon olive oil, add sauté garlic and portobello mushrooms and Cook until the mushrooms become soft and browned on all sides, about 5 minutes.

6.      Turn heat to medium and add onions, corn, and arugula to the above olive oil mixture. Stir all the contents together until arugula is slightly wilted and corn is hot.

7.      Add one socca crust with arugula, onion, corn, mushrooms, and fresh basil.

8.      Top up with hemp seeds to add more flavor.

9.      The dinner is ready now. The other half store in the refrigerator for one more dinner.

TOTAL NUTRIENT VALUE:

Calories: 363
Protein: 15.5 grams
Carbohydrate: 41.6 grams
Dietary Fiber: 7.531 grams
Total Sugars: 7.675 grams
Total Fat: 15.9 grams
Saturated Fat: 1.906 grams
Sodium: 213.3 milligrams

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