This crispy socca is naturally gluten-free and grain-free and has the most addictive texture. It is perfectly golden brown throughout and is super thin and crispy (but not as hard as a cracker).
Here, I paired it with an easy 3-ingredient California avocado mash for a satisfying snack or appetizer. The cool, creamy avocado mash over the warm, oven-baked golden brown socca is heavenly. I love to sprinkle fresh cilantro and extra flaky sea salt on top for added flavor and freshness.
- 1 cup packed chickpea flour
- 1 1/4 cup filtered water
- 1 tablespoon avocado oil (or extra virgin olive oil) + 4 tablespoons more for pan (see instructions)
- 1 tablespoon pure maple syrup
- 1 teaspoon fine salt
- 1/4 teaspoon garlic powder (optional)
- Flaky sea salt for garnish
- 2 ripe California avocados
- 1 teaspoon flaky sea salt (plus more for garnish)
- squeeze of fresh lime juice to taste
Optional: fresh cilantro for garnish
- Preheat oven to 450 degrees Fahrenheit. Add 2 tablespoons oil to a 10-inch cast iron skillet and set aside.
- In a medium sized mixing bowl with a pour spout, whisk together chickpea flour, water, 1 tablespoons oil, maple syrup, salt and garlic powder if using. Once no clumps remain and batter is smooth, divide into two even parts. I typically pour half (about 3/4 cup) into a glass measuring cups with pour spout. Set aside.
- Once the oven has reached 450 degrees, place the oiled skillet in the oven for 5 minutes. During this time you can make the avocado mash. In a small mixing bowl mash the California avocado with a potato masher or fork. Add salt and small squeeze of lime juice. Taste and adjust salt and lime juice to your liking. Set aside in your refrigerator.
- After five minutes, remove the skillet from oven with oven mitts. Swirl the oil around to evenly coat the pan. Place the skillet on a flat surface and pour 3/4 cup of the batter in the center. Allow the batter to form into a large circle covering the entire pan. You may need to swirl it around slightly while wearing your oven mitt. Place the skillet back in the oven and cook for 15 minutes.
- Carefully and gently flip with a large spatula and return to oven for 3 minutes. Immediately garnish generously with flaky sea salt. Remove the first socca from the skillet and onto a serving plate and garnish with flaky sea salt.
- For the second batch, add 2 tablespoons of oil to the skillet. Add the final 3/4 cup of the socca batter and swirl around to evenly coat the skillet. Repeat the cooking process (bake for 13-15 minutes, flip and bake for another 2-3 minutes). Watch closely at the end as the second batch tends to cook a bit faster. Remove from oven and garnish with flaky sea salt.
- Serve the socca out of the pan or carefully move to a serving plate. Serve with avocado mash on the side for dipping or place the avocado mash on top of the socca as pictured. Add more flaky sea salt and cilantro as an optional garnish. Slice and serve immediately.