Comments on: Socca Recipe

By: Catherine

Catherine — Mon, 22 Jan 2024 14:48:28 +0000

Any ideas why my socca’s top and bottom layers separate, and the middle remains more moist?

By: Sabrina

Sabrina — Sun, 17 Sep 2023 21:33:03 +0000

Will make this recipe. We eat this in Uruguay also, it’s called fainá there; sometimes people will place a slice of it on top of a slice of pizza (both cooked in wood ovens), that is called pizza a caballo (horseback ride pizza?). Anyways, it is delicious and i have everything to mske this right now. ¡gracias!

By: Catherine Lamont

Catherine Lamont — Mon, 28 Aug 2023 17:30:45 +0000

First off, I have never left a comment on a Pinterest page but this deserves a five star! I am gluten sensitive and was curious about making these. I was very skeptical of how it would taste but I purchased the chickpea flour and just made it. It is very easy to make and cooked up just how you say it does! I was really surprised at how good it is! And so healthy! I will cook it even crispier next time and experiment with different herbs and seasonings. I may try a cinnamon sugar for a sweet version to pair with fruit for dessert! Thank you!

By: Jeff

Jeff — Wed, 21 Jun 2023 01:34:44 +0000

In reply to Blossom. Thanks for this. I've been searching for a better gluten-free pizza base than those made with tapioca / rice / maise flour. I also like the air fryer technique to save time (even though the pizza will go in a standard oven)

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 28 Apr 2023 16:15:00 +0000

In reply to Joyce Cantin. Hi Joyce, because a 12-inch skillet has a much larger surface area than a 10-inch skillet, you might want to scale up the recipe by 1.5x. (1.5 cups chickpea flour, 1.5 cups water, etc.)

By: Joyce Cantin

Joyce Cantin — Tue, 25 Apr 2023 16:27:32 +0000

Hi can I use a 12 inch cast iron skillet?

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Thu, 20 Apr 2023 20:57:33 +0000

In reply to Janet B. Ooh this sounds delicious! I'm so glad you love the recipe.

By: Janet B

Janet B — Mon, 17 Apr 2023 22:08:29 +0000

I love the Socca recipe—I add about a teaspoon of dried dill, a little sea salt, and after it’s poured into the hot iron skillet, top it with a sprinkle of EverythingBagel topping. Peperonata is a tasty addition, just piled on top of a slice makes a delicious lunch or light dinner.

By: AJ

AJ — Sat, 18 Mar 2023 10:56:06 +0000

Socca is also called "Farinatta" and it actually originates from Italy ..NOT France

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 15 Mar 2023 17:10:48 +0000

In reply to Kim. Hi Kim, I haven't had an issue in this recipe, if you're concerned about it you could use avocado oil or vegetable oil.