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Socca Vegan Pizza

4 servings


Vegetarian Vegan High Fibre Dairy Free Gluten Free

Nutritional Facts Per Serving

8.5 g
32 g
8.9 g
Show All Nutrition Facts

Nutritional Facts

4 servings
  • Amount Per Serving % Daily Value
  • Calories 292
  • Fat 15 g 23 %
    • Saturated   1.9 g
    • + Trans  2 %
  • Cholesterol 0 mg
  • Sodium   160 mg 7 %
  • Carbohydrate 32 g 11 %
    • Fibre   8.9 g 36 %
    • Sugars   8.8 g
  • Protein 8.5 g
    • Vitamin A 23 %
    • Vitamin C 27 %
    • Calcium 7 %
    • Iron 19 %


  1. Make socca batter by placing the flour, water, salt, pepper and 2 1/2 tsp. oil in a bowl and whisking to combine. Line a large baking sheet with parchment paper.
  2. Place an 8” non-stick skillet over medium heat. Brush the pan’s cooking surface with a tiny bit of olive oil.
  3. When the pan is hot, lift it up and use a ladle to pour 1/2 cup of the batter into the pan. Tilt and swirl the batter in the pan until it evenly coats the bottom of it, but not the sides. Cook the soccer until it is almost dry on the surface and light golden on the underside, about 90 seconds. Use a thin spatula to flip the socca over and cook about 20 seconds on the other side.
  4. Transfer the cooked socca to the baking sheet. Cooked the remaining batter in this fashion, lightly oiling the pan before making the next socca. When done, make sure socca a sitting in a single layer; and then cool to temperature and cover until needed.
  5. To make toppings, preheat oven to 275˚F. Line a second large baking sheet with parchment paper and set the tomatoes on it in a single layer, skin-side down. Pull the leafy parts of the kale off the tough centre rib and compost the latter. Now tear the leafy parts of the kale into 2” wide pieces and set them, and the garlic slices, around the tomatoes. Drizzle the tomatoes, kale and garlic with 1 1/2 Tbsp. of the olive oil. Sprinkle with the rosemary, salt and pepper. Roast the tomatoes, kale and garlic in the oven 45 minutes, and then let cool to room temperature.
  6. Heat the remaining oil in a large skillet set over medium heat. When hot, add the onions and cook and stir until tender, a light golden, about 6 to 7 minutes. Remove from the heat and cool onions to room temperature.
  7. To finish, preheat the oven to 375˚F. Divide and top socca with the onions. Now divide and top them with the tomato, kale and garlic. Place socca into the oven 10 minutes, or until hot. Drizzle them with a little olive oil and balsamic crema and serve.

Note: Gluten-free garbanzo and fava bean flour is sold in small bags in our baking supply aisle. Cocktail tomatoes are a sweet, juicy, smaller variety of tomato sold on the vine. Balsamic crema (or cream) is reduced balsamic vinegar sold in our Deli Department and vinegar/oil aisle. 

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