
Socca Pizza with Summer Squash and Feta
Ingredients (11)
- 1 cup (120 grams) chickpea flour
- 1 cup water
- 1/4 cup olive oil, divided
- 1 to 2 garlic cloves, pressed or minced
- 1/4 teaspoon sea salt
- 1/2 cup shredded mozzarella
- 1/4 cup crumbled feta
- 1 small zucchini and/or yellow squash (I used both but had leftovers of each), ribboned with a vegetable peeler and/or julienne peeler and tossed lightly in olive oil
- 5 pitted Kalamata olives, sliced in half lengthwise
- Small handful sun-dried tomatoes (either oil-packed or Trader Joe's dried kind)
- 1 small sprig fresh thyme, optional
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Directions
Learn how to make this recipe at Cookie and Kate