Monday, February 20, 2012
Hummus & Olive Pizza on Socca Crust
For a long time I had heard that hummus was a delicious pizza topping. But, due to the fact that I am gluten-free and do not consume pizza, for years I was left with a lingering curiosity to try it. Enter my addiction to socca.
After making socca about a hundred times in the course of a few months, I decided it was time to make a socca pizza with hummus topping. In one bite, I was convinced it was one of the most delicious things I have ever eaten in my life. The "crust" is soft and garlicy, with the creamy hummus complementing it perfectly. As for the olives, there is a reason they are always paired together in Mediterranean platters. I've been making it twice a week ever since January. If you are a socca/hummus/chickpea fan..get your booty into the kitchen and make this now.
Hummus & Olive Pizza with Socca Crust
1/2 cup garbanzo bean flour (I used Bob's Red Mill)
1/2 cup cold, filtered water
1-2 garlic cloves, sliced
1/2 tsp sea salt
1/4 cup hummus
6-8 olives, sliced
Preheat oven to 375. Prepare a 9" round cake pan by cutting out a round piece of parchment to fit the bottom of the pan and then lightly greasing the sides of the pan and parchment.
In a medium sized mixing bowl, combine garbanzo flour, water, garlic, and sea salt and whisk until completely combined and no lumps remain. Pour into prepared cake pan.
Bake in preheated oven for 15 minutes. Remove from oven, spread on the hummus and top with olives. Place back in oven for about 5 minutes. Remove again and allow to sit for a couple minutes. Slice into quarters(or as desired) and serve!