Mediterranean Socca Pizza An Anti-Inflammatory Undertake a vintage

Written by Kenneth LeeJuly 14, 2020

Table of Contents:

Italian Chickpea Pancake (Farinata) I Frankie Celenza

This delicious Italian flatbread is made with a few simple ingredients including chickpea flour and olive oil..
INGREDIENTS:
1 cup chickpea flour.
1 teaspoon kosher salt.
1 cup warm water.
2 tablespoons extra virgin olive oil, plus more for pan.
STEPS:
1.) In a large bowl, mix together the chickpea flour, salt, warm water and olive oil. Let batter rest at room temperature for 2 hours..
2.) One hour before baking, heat oven and cast-iron skillet to 475°F..
3.) After 1 hour, carefully remove the hot pan from the oven. Drizzle in 2 tablespoons olive oil. Pour in batter and bake for 12-15 minutes, until firm. Place under the broiler for 1-2 minutes, until golden brown on top..
4.) Cut into wedges to serve..
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Mediterranean Socca Pizza An Anti-Inflammatory Undertake a vintage

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Recipe How to Make Socca

Show Description

How to Make Socca.
Serves 4 to 6.
What You Need.
Ingredients.
1 cup (4 1/2 ounces) chickpea flour.
1 cup water.
1 1/2 tablespoons extra-virgin olive oil, plus more for the pan.
1/2 teaspoon kosher salt.
1 teaspoon za’tar (optional).
Equipment.
10-inch cast iron skillet.
Spatula.
Knife.
Measuring cups and spoons.
Instructions.
Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl. Let rest for 30 minutes to give the flour time to absorb the water..
Preheat the oven and then the pan. Set an oven rack 6 inches below your oven’s broiler and heat to 450°F. About 5 minutes before your batter’s rest is complete, place a 10-inch cast iron skillet under the oven broiler element and turn the oven from 450°F to broil..
Add the batter to the prepared pan. Remove the skillet from the oven using oven mitts. Add 1 teaspoon or so of olive oil and swirl to coat the bottom of the pan. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed..
Broil the socca for 5 to 8 minutes. Broil until you see the top of the socca begin to blister and brown, 5 to 8 minutes. If you find the top browning before the batter is fully set, move the skillet to a lower oven rack until done. The socca should be fairly flexible in the middle but crispy on the edges..
Slice and serve. Use a spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with a little good olive oil and za’tar..
Recipe Notes.
Storage: Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week..
Chickpea flour: You can find chickpea flour in the bulk bins at Whole Foods and other natural foods-type stores. Bob’s Red Mill also sells it in packages. Look for it under the name “garbanzo bean flour” if you’re having trouble finding it..
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How to Make Chickpea Crust Pizza | Food Network

Show Description

This gluten-free crust can be prepared ahead and baked with toppings later..
Get the recipe: http://www.foodnetwork.com/recipes/food-network-kitchen/chickpea-crust-pizza-3635239.
Chickpea Crust Pizza.
Recipe courtesy of Food Network Kitchen.
Total: 2 hr 55 min.
Active: 30 min.
Yield: 4 servings.
Level: Easy.
Ingredients.
Crust:
2 cups chickpea flour.
Kosher salt.
6 tablespoons extra-virgin olive oil.
1 teaspoon baking powder.
Toppings:
Extra-virgin olive oil, for brushing and drizzling.
8 ounces fresh mozzarella, thinly sliced.
1/2 cup grated Parmesan.
3 large ripe plum tomatoes, very thinly sliced.
Kosher salt and freshly ground black pepper.
1/2 cup fresh basil leaves.
Directions.
For the crust: Whisk the chickpea flour and 1 1/2 teaspoons salt together in a medium bowl. Whisk in 1 1/2 cups water and 2 tablespoons olive oil until smooth. Cover and let stand at room temperature for 2 hours..
Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter..
For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the tomatoes between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve..
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Revive’s Chickpea Pizza

Show Description

Demonstrated by Revive Founder Jeremy Dixon in his kitchen at home. A uniquie, delicious and healthy pizza. Don’t feed you body traditional pizzas with dripping cheese, meat and processed white flour try this one!

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Socca Mediterranean Chickpea Flatbreads

Show Description

Transport yourself to a Mediterranean paradise with this easy, simple recipe!
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Socca: (n.) a savory chickpea crepe

Show Description

Experience Socca at the DMA’s beautiful Eagle Family Plaza Tuesday through Sunday, 11:00 a.m. to 4:30 p.m. .
Socca is a specialty of southern French cuisine, particularly in and around the city of Nice. It is naturally gluten free and served at the DMA’s Socca Mediterranean Cafe, a vibrant al fresco dining experience!

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Chickpea Flour Pizza (Gluten free & Healthy)

Show Description

Read: Mediterranean Orzo Sea food Salad Recipe

Gluten free Healthy Chickpea Flour Pizza Quick and easy pizza recipe that can be ready in as little as 15 minutes!
I’m showing you how to make two different variations a vegetarian pizza and a tuna pizza!
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Sardines get a bad reputation, but they’re a delicious, protein-rich source of omega-3 fats, which have anti-inflammatory benefits. Pairing sardines with salty kalamata olives and sauteed onions adds a sweet and salty flavor balance that creates a satisfying dish. Instead of a.Change it up: You can treat the socca pizza crust as though it were any basic pizza crust.

Erin made a margherita pizza with her socca crust—she simply topped her pizza crust with sliced tomatoes and shredded mozzarella and sprinkled fresh basil on top once it came out of the oven. Recommended equipment: a 10-inch cast iron skillet.Socca Pizza with Sun-Dried Tomatoes & Pesto. 10-minute golden hummus infused with anti-inflammatory spices like ginger and turmeric! Creamy, flavorful, and protein-packed!

Make The Recipe. A vegan take on classic coleslaw salad made with 10 simple ingredients! Easy, crunchy, fresh, tangy, and the perfect side for BBQs, sandwiches, and.Place a pizza stone in the oven and heat the oven to 450 F. In a medium mixing bowl, whisk together the arrowroot starch, coconut flour and 1/4 teaspoon salt.

In a small pot, heat the coconut milk, butter, water and garlic over medium heat. Remove from the heat just as it simmers.The cuisines of India, Algeria, France, Italy and most of the countries that border on the Mediterranean all have their own special versions of bean bread – socca in France, farinata in Italy, and besan roti in India to name a few.

While bean bread is traditionally made with chickpea flour, I am using red lentils for this pizza crust.Hummus & grilled vegetable pizza is a vegan alternative to classic cheese heavy pizza. Hummus adds creaminess in the absence of cheese. Total Cost: $4.40 recipe / $1.10 serving.Garlic and mushrooms make this vegan pizza a classic, not to mention, an easy weeknight dinner.

Get the recipe Per serving (1/4 pizza): 237 calories, 6 g fat, 40 g carbs, 3 g sugar, 356 mg sodium.Socca offers an antioxidant and fiber boost over traditional pizza crust. Plus these toppings add even more flavor and anti-inflammatory benefits.Start your day off Mediterranean-style, with these flavorful, nutrient-rich Mediterranean diet breakfast recipes featuring eggs, Greek yogurt, and more. 73% of African Americans said they did not have.

Take a look at these Mediterranean fish recipes next. You will love these 30 Mediterranean desserts you can make at home! Lavender honey ice cream from A Hedgehog in the Kitchen. Italian apple olive oil cake from The Mediterranean Dish. Tiramisu from Chef Dennis.

Baklava from Birch Tree Baking.Explore Deborah zink’s board “Anti inflammatory diet” on Pinterest. See more ideas about Mediterranean diet recipes, Mediterranean recipes, Healthy recipes.Italian Split Pea Soup gives a fresh take on a classic with a burst of fresh flavor! This soup is a staple for Mediterranean Diet Month and is a great way to use up on-hand vegetables.

Mediterranean Socca Pizza. Make tonight pizza night! This socca-inspired pie has stolen our hearts. Get the recipe; plant-based protein and tons of anti.Explore wenoti’s board “Mediterranean flatbread” on Pinterest.

See more ideas about Mediterranean flatbread, Flatbread, Food shows.These anti inflammatory recipes are so delicious but healthy too. Here I share with you some of my picks.

1. HUMMUS Is loaded with plant protein, dietary fiber that helps with growth of healthy gut bacteria and production of short chain fatty acids, healthy fats and an excellent source of antioxidant and anti-inflammatory.Lemon Herb Socca Pizza is a vegetarian farinata recipe that’s zippy, zesty, and delicious. Perfect to serve as an appetizer, flatbread, or light meatless meal. Grain free with vegan option.

Hey hey! How about an EASY delicious vegetarian recipe today? I’ve partnered with Bob’s Red Mill to bring you this Lemon Herb Socca Pizza (Farinata.

List of related literature:

By the times first encountered the pissaladeira, in the 1930s, anchovies had taken the place of the pissala, and there were basically two kinds of dressings for the bread dough, one mainly of onions stewed in olive oil, with black olives added, the other with tomatoes, anchovies and, again, black olives.
from South Wind Through the Kitchen: The Best of Elizabeth David by Elizabeth David, Jill Norman Grub Street Publishing, 2011
Its basic form is alla napolitana, with a fairly thin crust spread with olive oil under some mozzarella cheese, pieces of tomato, and one or two herbs, perhaps oregano and basil.
from The Regions of Italy: A Reference Guide to History and Culture by Roy Palmer Domenico Greenwood, 2002
We wanted real Margherita—a crisp crust with just a thin veil of tomato sauce, creamy mozzarella, and fresh basil—without the hassle.
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine by Cook’s Illustrated America’s Test Kitchen, 2011
But where pizza is laden with topping, flamiche contains just a small amount of forcefulfilling—typically, cooked leeks or smelly cheeses such as Munster from Alsace or Maroilles from the north, near Belgium.
from The Country Cooking of France by Anne Willan, France Ruffenach Chronicle Books LLC, 2012
Furthermore, after heat processing a large surface area of the pizza shell becomes brown, and this brownness correlates with the nutritive value of the pizza, such as its lysine content (Unklesbayet al., 1983).
from Computer Vision Technology for Food Quality Evaluation by Da-Wen Sun Elsevier Science, 2011
Transfer the cooled mixture to a food processor, add the bread, ricotta, Pecorino Romano, lemon zest, and nutmeg and process for about 30 seconds, scraping the sides once or twice, as needed, until smooth.
from My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX by Luca Manfé, Gordon Ramsay, Joe Bastianich ABRAMS (Ignition), 2014
WHY THIS RECIPE WORKS: The Roman version of pizza has a crisp but extraordinarily chewy crust, and it’s so good on its own that it’s usually topped with just olive oil, rosemary, and kosher salt.
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America’s Test Kitchen America’s Test Kitchen, 2015
WHY THIS RECIPE WORKS With no cheese or sauce—just a gloss of olive oil and flakes of salt—Pizza Bianca looks more like focaccia than pizza.
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine by Cook’s Illustrated America’s Test Kitchen, 2013
Mode – Wash, bone, and pound the anchovies well in a mortar; scald the parsley, chop it, and rub through a sieve; then pound all the ingredients together, mix well, and make the butter into pats immediately.
from Mrs Beeton’s Household Management by Isabella Beeton, Mrs. Beeton (Isabella Mary) Wordsworth Editions, Limited, 2006
That said, with a number of bold ingredients—garlic, anchovies, olives, and capers—the key to making a great Puttanesca is finding balance; a little too much of one ingredient will completely overpower the others.
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. by America’s Test Kitchen America’s Test Kitchen, 2014

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Bikram yoga Routines for any Full Workout

77 comments

FelhaghmaJuly 15, 2020 - 03:51

Lol I accidently added besan instead of flour and now I hm watching this to see if I could still use it

MightshaperJuly 16, 2020 - 00:11

Everytime I make this it keeps coming out as really stodgy. Like it hasn’t set:(

ArarisJuly 17, 2020 - 02:27

that flatbread and avocado looks like summer on a plate:) and I’ve never seen brazil nut grated.. that’s a v v clever idea

CoifymJuly 18, 2020 - 18:59

This is really helpful, due to the corona virus there is a white flour shortage here. Thank you.

ModiJuly 20, 2020 - 02:44

just made a small chickpea crust but with onion, salami, basil, tomato puree, crushed chillies, oregano and olive oil. very nice. thank you. i will never eat a regular pizza crust again. this is way better.

NightredeemerJuly 20, 2020 - 14:31

Hey frankie, in Argentina we eat it with pizza. The thing is that you put it on top of the pizza and eat them together, you should try it. Its delicious

CendisJuly 21, 2020 - 16:38

Thank you!!!, great recipe, i make this once a week!!!! I love it!!!!

ZolojinnJuly 22, 2020 - 16:56

The recipes i know calls for 3:1 water to chickpea flour. And we let it sit to ferment for 6/8 hours. You can put green onions or bianchetti (fish spawn) or cheese on top. Don’t be afraid of the oil and if it’s possible cook it in a really hot oven (like 400°c).

NejinJuly 23, 2020 - 21:24

Idc what kind of crust I’m using it has to be browned, I can’t eat it that light and soft, has to be golden brown and kinda crunchy but other than that it looks good

MeztikasaJuly 25, 2020 - 00:35

I just made this and it turned out mighty fine! I made it with mixed greens and mushrooms. Next time I think I’ll try soaking some quinoa overnight and using half quinoa and half garbanzo flour.

Also, I love your hair Nadia! You are supper cute! Thanks for the video!

OghmadorJuly 25, 2020 - 13:48

Just made a chicken mushroom pizza with this Wow! Its real real pizza. It tastes just as wonderful! Thank you Nadine. I had to give up gluten because it triggers my acne.

DirebearerJuly 26, 2020 - 09:28

This is amazing I just used the last of my spelt and I just have my chickpea flour sitting waiting to be used pasta and pizza!

DougamiJuly 27, 2020 - 13:06

honestly i️ just for some chickpea flour and this one of the recipes i️ can literally do right now, which is why i’m walking over to the kitchen and starting this

FlameterrorJuly 29, 2020 - 22:21

she lost me with the tuna i got confused. If Im not using the tuna what should I be sprinkling… cheese?

FelothrisJuly 31, 2020 - 08:56

basically this is “farinata” or “socca” bread made into a pizza, cant wait to try it

CendisAugust 1, 2020 - 00:26

Oh my goodness! This looks so easy! I have Daiya in my fridge, chickpea flour in the cabinet, and homemade wine sauce in the freezer. I am sooo making this on my day off. Thanks, lady!

NaramarAugust 3, 2020 - 06:58

Nice though coupla steps I’d add: only add about half the water to start with when making the batter, makes it much easier to mix without getting lumps. Then leave the batter for 10-30 minutes (as long as you can wait), the gram flour takes a while to slurp up the water. Cook in the pan but flip at the end and cook for a further minute. An egg plopped inside one of the pepper rings is also nice!

ThunderkillerAugust 4, 2020 - 01:15

Hi Nadia, I am from India this looks amazing! I will give it a try for my DD who has recently been diagnosed Celiac.
Just one question though: I don’t really know but do you think the ready made tomato puree doesn’t contain any kind of ‘Gluten’?
Thanks again:)

GrintriusAugust 5, 2020 - 18:26

I just made it, adjusted the flavorings to my taste �� it’s great!! Yes, very surprised to see it go in liquid and come out crust!!! Way to go!!��

MetaurAugust 6, 2020 - 18:22

Did you say twelve in the pan on each side?
I didn’t understand that sorry.

DahelmAugust 7, 2020 - 00:37

You REALLY need to put a direct Amazon link the in the description of the video. Those direct clicks will sell way more of your books than people having to type in the search bar.

FlamesmithAugust 7, 2020 - 20:02

AubandisAugust 8, 2020 - 17:34

Amazing girl! You make your recipes fast, clear, and fabulous. Plus so clean, no chatter, you speak to our reason for being here, thank God! No mumbling no chatter, no story, no drama. Crisp clear vivid photography. You are a rock star here on utube and your deserts! Love spending time with you Blessings yr way

CokelvAugust 11, 2020 - 04:45

Wonderful! This is great for those of us who can’t eat gluten-free flour mixtures. Thanks for the recipe!

YozshukoraAugust 11, 2020 - 19:00

Why on earth are you making a batter? Use the chickpea flour to make a dough. There are plenty of recipes out there for chickpea pasta. Just roll it out and bake it vs. making pasta strips and boiling it.

IshnradAugust 12, 2020 - 19:44

I just made this! And, it was amazing!!! super easy…husband also gave it the thumbs up:)

VudozragoreAugust 13, 2020 - 03:43

This looks soooo good. I would eat this with hummus or use it as a bread for a gyro. Thank you for sharing��

NininAugust 14, 2020 - 22:57

For how many minutes is the base cooked at each side? quarter minute each side?

DelanisAugust 16, 2020 - 23:30

This changed my life!.. Im busy dieting now and i love pizza, and this is the perfect substitute for me because its fairly low in calories… I <3 you Nadia!!!!!

KulalanimAugust 18, 2020 - 06:00

I made this for dinner tonight. So good! I added a little basil and oregano to the crust before cooking, and topped my pizza with red/yellow peppers, black olives, artichoke hearts and homemade sauce. So good!

DoulmaranAugust 19, 2020 - 00:54

I’m in my kitchen and I’m going to do this right now. Thank you Nadia

Update: The results
The centre stays raw on med/high cooking for three mins each side. I could not get the centre to cook at all even cooking for 1/2 an hour each side on medium to low heat.
I think the best results are achieved when you keep the batter paper thin as it cooks evenly through. But paper thin pizza base is pointless. Sigh

DaishakarAugust 20, 2020 - 10:35

Can u write the directions & ingredients in the description box?

KargAugust 22, 2020 - 02:47

CUT YOUR HAIR TO SHOULDER LENGTH AND MADE A PAGE BOY STYLE HAIR CUT.

NigarAugust 23, 2020 - 01:38

DiremoonAugust 23, 2020 - 20:30

Tuna fish is not really healthy. It contains a lot of mercury which causes many diseases. You might find these short clips by Dr. Greger as entertaining and informative as I do. 😉
http://www.youtube.com/watch?v=-P2Ckm9uHzM
Button mushrooms would be a better choice because they also boost immunity.
http://www.youtube.com/watch?v=zPQt0fAkOtk

GoltibeiAugust 24, 2020 - 07:07

Non stick cookware is toxic because its coated with polytetrafluoroethylene (PTFE) commonly known as Teflon check it out prevention is better than cure. Thanks for the recipe

GasiusAugust 25, 2020 - 06:29

Thanks Nadia for the healthier pizza options, I was looking for yeast less recipe and yours popped up in the search.

MaramarAugust 27, 2020 - 22:38

Love tuna it’s so good for you,
it has Mega A3 in great for the body.

IronshaperAugust 28, 2020 - 18:24

I’ve cooked this a couple of times replacing the normal pizza Friday. I like it with Parmesan and curry powder mixed in and a bit of cayenne pepper. Then add some passata, spread with the back of a spoon whilst in the pan and then a bit of cheese on the top. I just do it on the stove top rather than put in the oven. You can put a lid on to melt the cheese. This recipe perfect for one person and ver healthy for diabetics.great stuff and thank you!

JothisAugust 29, 2020 - 15:50

I love your show on 3ABN! My sister loves you too! You are a great cook and fun to watch. Keep up the great work!

MalothAugust 30, 2020 - 18:16

Healthy Gluten-free Pizza two ways..

1. Grilled Veggie Pizza
2. Tuna Sweetcorn Pizza

Because pizza is not only for weekends 😉 https://www.youtube.com/watch?v=75jV8jHGAj4

AnaralanimSeptember 1, 2020 - 08:58

Pizza is a healthy meal! What are you talking about? An Italian pizza is made with flash tomato sauce and a bit of mozzarella cheese, some pizzas don’t even have cheese… your comment was ignorant.

JushicageSeptember 1, 2020 - 17:42

What did you do to make that tomato sauce so orange? Visually, a bad idea as a rich red tomato sauce adds so much life, color, and contrast as opposed to that pumpkin sauce you used.

KazigrelSeptember 3, 2020 - 09:25

i really want to perfect this. ive tried once and im going to try again. what confuses me is using chickpea flour.. ive used it but traditional chickpeas need to be soaked and cooked for like an hour. If chickpea flour is ground up without any of that happening and we just make it into crust is it ever cooking long enough to not be hard with a strong taste?

MaumuroSeptember 4, 2020 - 08:39

I’m relatively new to Frankie’s videos. He doesn’t seem as happy in 2017 as he is now in 2020. Still good cooking tips and techniques, I learn a lot.

LightravenSeptember 6, 2020 - 06:19

Thank You! Thank You! Thank You!!!! For this pizza and the calzone recipe using chickpeas!!!!!!! Exactly what I have been looking for!!! You are awesome, I just subbed!!! xo

MiraradSeptember 6, 2020 - 17:07

The Romans or Greeks made Chickpea Pizza thousands of years ago!

MeztizahnSeptember 8, 2020 - 06:43

I just discovered chickpea flour recently via “vegan omelettes” on indian cooking channels. I find it surprisingly hard to work with. Hard to hit the sweet spot between dry and wet, cooked and overdone. It’s also prone to sticking to the pan if I don’t add oil to the batter itself. Remarkable how its eaten all over the world, but most people in the US have never heard of it.

DrelaSeptember 9, 2020 - 00:14

can you give me the measurement for the flour in milligrams please

TygokazahnSeptember 9, 2020 - 07:54

isn’t the base raw though? I mean its a flour, bread doesn’t cook in a few minutes (wheat flour), like that. So why would chickpea flour?

ForceraySeptember 11, 2020 - 13:50

That is amazing �� definitely trying the tuna and sweetcorn. I loooooooovve pizzzzzzaaaaa��

AkirnSeptember 12, 2020 - 14:10

Your channel just showed up on my feed. I just liked your page on FB. Writing from Montreal Canada and this recipe as well as all your others are keepers for Vegetarian. Will be buying your cookbooks in the next few months.

NejinSeptember 13, 2020 - 22:50

i make a cheese out of cashews and nutritional yeast its very yummy and definately cheesy

MugoreSeptember 14, 2020 - 23:05

Very nice �� Interesting that you used the good old fashioned spinach instead of the trendy baby spinach! I liked it. And the hummus instead of cheese is good too

BagamandSeptember 15, 2020 - 03:27

May I suggest not to use Music if you plan on making more videos. Your voice very nice without it. Thank you

BrawynSeptember 17, 2020 - 03:12

What is your recipe measurements for this socca recipe? I have a recipe, but I would like to make it thicker like yours.

BallaswynSeptember 18, 2020 - 06:41

What happened to the other guy from Masterchef (not Matt Healy)?

BuzazanSeptember 20, 2020 - 06:42

Can I uses a can of chickpeas instead of the flour? Will it still work?

NiladarSeptember 20, 2020 - 09:33

In the Indian subcontinent farinata is called “besan” (pronounced bay sun) and has been used for centuries. In Bangladesh we would add chillies, green-onions, tomatoes and spices to the pancake.

DiremoonSeptember 22, 2020 - 09:09

This is delicious… BUT NOTHING TO BEAT THE DIFFERENT GLUTEN FREE BREADS from India… NO ONE in the world does VEGETARIAN (even vegetarian)… better than Indians. The world was eating duno what BEFORE they came & took the spices from India… Even then they do a pathetic job, & to cover that they use the lame excuse of “showcasing the true/natural flavors” of the food… yep right… the people who are gluing together scraps, & passing them off as “prime cuts” in their top restaurants, & the “gourmande” clientelle that is lapping it all up & raving about it… Oh yes… we do know about the transglutaminase.

DarkseekerSeptember 22, 2020 - 20:24

My grandma was given a case and a half of garbanzo beans/chick peas. Started googling ideas. So many to choose from. She has celiac. She already tried roasting in the oven. Ate the whole can. �� I remember you’ve mentioned them before. Do you have an episode centered around them?

PerdredSeptember 24, 2020 - 10:45

MATTHEW CHAPTER (5) VERSE (13) VGHF VEGAN-GLUTEN-HALITE-FREE

DoomsmasherSeptember 25, 2020 - 10:21

Good to see you channel although its 6 years ago. Any recent update

WhiteterrorSeptember 26, 2020 - 01:38

In Argentina they call this “fainá” en they eat it with a good “muzza” (mozzarella pizza) or any type of pizza, yes, when I first saw that I was very skeptic but it works! You can also eat it by itself or make it kind of a pizza, you know, mozzarella on top and all that.

AnaborSeptember 26, 2020 - 21:09

actually shook!! chickpea flour definitely gives it a different taste, but textually its great! 100000% better then dominos gluten free pizza.

FetiusSeptember 27, 2020 - 20:17

why are people getting upset over food? I can’t imagine someone starving complaining like people in youtube comments do over who ate it first, they just want to eat.

MekoraSeptember 29, 2020 - 13:26

What’s the point of resting your batter? Just out of curiosity.

BalvSeptember 30, 2020 - 23:43

don’t need to let it rise but you need it to sit for 2 hours anyways lul

MazugoreOctober 2, 2020 - 16:24

I like that you can “bring this recipe to America” like it wasn’t already done by Chef John of Foodwishes ages ago and with different proportions of bonzo flour to water than his. I also really dug the cocky “I’ve just been to Italy” shtick.

CordalenOctober 4, 2020 - 05:12

Hello i,m from the Caribbean, my husband can’t use anything with gluten so we use chickpea flour, pizza is one of his favorite weekend fast food. The other gluten free flours are expensive. i would say the chickpea flour is pretty good. I came across your chickpea flour pizza and i tried it i must say it was great,i bake my dough straight on the pizza sheet for about 5 to 7 mins remove let cool for a bit than put my stuff on and back in the oven for about 10mins. i like to use the foil sheets,and it came out good, thank you.it was great.

SinsmithOctober 4, 2020 - 16:11

MIX CHICKPEA (DRY) WITH (WET) CAULIFLOWER FOR BEST PIZZA CRUST

OpiOctober 6, 2020 - 04:58

We Eaat Socca Here-short documentary on socca
https://www.youtube.com/watch?v=UWTwRu_cGSI

MoniusOctober 7, 2020 - 02:36

There’s a popular, almost identical version of this in Pakistani cuisine.

MuniginnOctober 7, 2020 - 17:19

If this traditional Mediterranean recipe makes your mouth water, don’t forget to:
Add salt, really. Chickpea flour has a peculiar taste which an under-seasoned dish will only but strengthen
Add olive oil in the batter PLUS in your mould. Farinata really sticks in the mould so unless you really like to do the dishes… also work with parchment paper to not even bother if it will stick or not:D

MazshuraOctober 8, 2020 - 12:15

I really like chickpea flour in everything but the taste. So far, I have not found a way to disguise it. Anyone have any ideas?

MektilarOctober 11, 2020 - 03:30

What grill do you use in this? Can you link where you got it please. Thank you!

GalarOctober 12, 2020 - 03:43

This hasn’t come to America cuz there pancakes that take over two hours to make.

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