I am a purple
people pizza eater.
The blog world has exploded with pizza crusts lately – sweet potato, cauliflower, coconut flour, and the ever-popular socca.
You guys may have noticed that I have a little sweet potato addiction. This sweet potato crust from Lindsay first caught my eye. I bought all of the ingredients and got fired up to make it … so what do I do?
Change of plans. I spotted the roasted beet in my fridge and made a Roasted Garlic-Beet Socca Pizza.
Purple food rocks.
Socca is a basic 1:1 mix of chickpea flour and water; for there you can add in other flavorings (click here for my go-to version) People either make it on the stove top (like a pancake), or in the oven. Some start it in the pan and finish it off in the oven, which is my preferred method.
The combination of the roasted beets and richness from the roasted garlic was fantastic. I topped pizza-style with kale, asparagus, kumquats, onion, and nutritional yeast. That resulted in one fantastic, colorful spring dinner.
One downside: there weren’t any leftovers to eat cold from the fridge for breakfast.
Roasted Garlic-Beet Socca
- 1/2 C chickpea flour
- 1/2 roasted beet
- 6 cloves roasted garlic (if using raw, only add 1-2 cloves)
- 1/3 C water
- Freshly ground pepper, to taste
- Yellow onion
- Nutritional yeast (or cheese – goat would be great here)
- Red pepper flakes
Preheat oven on broil.
In a blender, mix flour, beet, garlic, water, and pepper. Heat a small, oven-proof pan over medium-high. Add a generous splash of olive oil to the pan to grease.
Pour enough batter to cover pan surface (1/8-1/4 in thick). Cook until bottom is lightly browned and top is dry to touch (~3-4 mins).
Top with kale, kumquats, asparagus, onion, nutritional yeast (or cheese), and red pepper flakes. Place in the oven under broiler for ~4-5 mins, until veggies begin to brown. Be sure to watch closely!
Carefully slide off the pan with a wide spatula onto a plate to eat hot.
Makes 2 “crusts.”
Sorry for the late post yesterday – I wanted to wait for the Fitness Magazine interview to post! Thank you for the support. So flippin’ excited.
What are your favorite pizza toppings?
Have you ever had a kumquat?