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Socca Three Ways! (Gluten Free Chickpea Flatbread)


Socca is a popular street food found in Nice, France. I first tried socca when I was backpacking through Europe back in 2007! Today, I finally decided to make some of my own, and of course, I had to try multiple versions! Hence, Socca Three Ways! I think my favourite of the three options is the savoury, “cheesy” pesto option. Although, I really do like them all.

Give all three versions a try!

Let me know which option you like best in the comments below!

If you don’t have chickpea or garbanzo flour handy, it’s very easy to make your own. Just add dry chickpeas to a high powered blender, I use my Vitamix, and grind into flour. When mixing your batter it will be very runny. You’ll get a thinner, crunchier flatbread with a thin, runny batter. If you want a thicker, more traditional socca, let the batter sit at room temperature for about 15-20 minutes before cooking. This will allow the chickpea flour to absorb some of the water.

Socca batter in bowl

I used an 8″ skillet to make mine, and each batch gave me four flat breads. You may use a large skillet if you’d like, but keep in mind it may be more difficult to flip. Pour about half a cup of batter into your very hot, greased pan and quickly spread it to the edges of your skillet for even cooking. Wait until the edges are quite golden before attempting to flip. Remember, these are not pancakes, so they take a couple extra minutes to cook. The sweet potato version actually needs 1-2 minutes longer than the other two since it’s a thicker batter. So keep this in mind before attempting to flip them.

Socca batter cooking in skillet

Sweet potato Socca cooking

You want the socca to be nicely browned on the one side before flipping, and should look something like this. The second side cooks faster than the first, so watch carefully.

Socca flipped in skillet

Feel free to experiment with different toppings of course, or serve as is.

Socca three ways cut into triangles

Socca is quite versatile and you can use it in a variety of ways.

Of course there’s my socca three ways!

But additionally, you may use as a pizza dough base and top with any of your favourite pizza toppings. Or use as a wrap for your falafel, or cut them up into smaller pita like wedges and serve with guacamole, beet hummus or tahini!

Socca three ways sliced and garnished


Socca Three Ways! (Chickpea Flatbread)

Course: Appetizer, Main Course, Side Dish
Cuisine: French
Keyword: gluten free, nut free, refined sugar free, vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 8" flatbreads
Try this delicious socca three ways for a unique and AMAZING flatbread that is made entirely from chickpeas and is gluten free!
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Socca Base Ingredients

  • 1.5 cups chickpea/garbanzo flour I grind raw chickpeas in my Vitamix**
  • 1.5 cups water**

Olive Oil & Rosemary Socca Ingredients

  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1-2 tsp olive oil for cooking + more to drizzle over top once cooked
  • 1/4 tsp rosemary + a little more salt for sprinkling

Pesto "Pizza" Socca Ingredients

  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 2 tbsp nutritional yeast
  • 1 tsp paprika
  • 1/2 tsp basil
  • 1/4 tsp cayenne
  • 1-2 tsp olive oil for cooking
  • 3-4 tbsp homemade pesto or store bought
  • 10-12 cherry tomatoes cut in half (optional)

Sweet Potato Socca Ingredients

  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1.5 cups shredded sweet potato about 1 small sweet potato
  • 1-2 tsp coconut oil for cooking


  • In a large bowl, whisk together the chickpea flour and the dry seasonings for the desired socca option. Then slowly add the water and whisk to combine. (For the sweet potato version, add the shredded potato after the water and mix well.)
  • Using an 8" skillet, heat your pan over medium heat until very hot. Add a drizzle of olive oil or coconut oil. Let the oil get very hot. (A drop of water should sizzle in the pan when ready.)
  • Pour about half a cup of batter onto your hot pan, and quickly spread it to the edges of your skillet for even cooking. (I rotate the pan in my hand to get the batter to move to the edges. For the sweet potato version, you may need to use a silicone spatula or the bottom of your ladle to help spread.)
  • Cook the socca for 3-4 minutes, until golden brown and then flip and cook an additional 2-3 minutes longer. Repeat with remaining batter. (For the sweet potato version, cook 5-6 minutes before flipping, as this one requires a little extra time.)
  • Transfer the cooked socca to a cutting board. Add your toppings, according to the version you're making, then cut each one with a pizza cutter into 4 triangular wedges.


To make ahead and freeze, do not put on any toppings. Let the cooked socca cool completely and freeze them. When ready to use, remove from freezer, reheat in the oven and then top as desired.
**The flour and water ingredients are enough to make 1 of the socca options. You need 1.5 cups for each type of socca.**
Calories per 8" Socca
Olive Oil + Rosemary - 184 calories
Pesto Pizza - 252 calories
Sweet Potato - 229 calories
Serving: 18" Oil+Rosemary Socca | Calories: 184kcal | Carbohydrates: 26g | Protein: 10g | Fat: 4g | Sodium: 324mg | Potassium: 380mg | Fiber: 4g | Sugar: 4g | Vitamin A: 20IU | Calcium: 23mg | Iron: 2.2mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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