Saturday, January 26, 2019

80--- SUPER Simple Socca Sheet Pan Pizza {Gluten-Free} with Simple Cauliflower Cream Sauce {Dairy-Free}

Do you have some food sensitive friends and family coming to your Super Bowl party? This is an easy recipe that everyone will enjoy.  Feel free to top your pizza with your desired meats and/or veggies-- I used crumbled turkey Italian sausage, sautéed mushrooms, and arugula.

Socca is an unleavened bread or pancake made from garbanzo bean {chickpea} flour.  It is high in protein and SUPER SIMPLE.

The photo does not do this one justice {short daytime hours mid-winter in Montana make food photography challenging}.

Simple Socca Sheet Pan Pizza Crust
Makes one 12x18" pizza crust

1 1/2 cups garbanzo bean flour (Bob's Red Mill is a good one)
1 1/2 cups water
1 Tbsp high quality olive oil (I love Pomora)
1/2 Tbsp Italian seasoning blend

Preheat oven to 475 degrees.  Line a 12x18" rimmed sheet pan with parchment paper, then spray lightly with olive oil spray.  

Combine ingredients in a spouted bowl, and whisk to mix well.  Pour batter into the pan, spreading evenly with a spatula.

Bake for 12 minutes.  Remove from oven and top with sauce of your choice and toppings.  Bake for additional 5-6 minutes.

Cut into even slices and serve!

Nutrition info per 1/4 pizza crust: 195 calories, 6.5 g fat, 9 g protein, 27 g carbohydrates, 7.5 g fiber

Simple Cauliflower Cream Sauce
Makes ~1 cup

1/2 cup chopped yellow onion (~1/4 large onion)
1 Tbsp minced garlic
1 tsp olive oil
1 1/4 cup crumbled/riced cauliflower
1/4 cup vegetable broth
2 Tbsp nutritional yeast
1 tsp worcestershire sauce
1/2 cup unsweetened plain almond milk (or other plant milk)
Salt and pepper to taste

In a nonstick skillet, heat olive oil over medium high heat.  Add garlic and chopped onions and sauce until golden brown, ~5 minutes.  While onions cook, microwave cauliflower for ~4 minutes covered, or until softened.

Add cooked onion mixture, cauliflower, and remaining ingredients into a high speed blender.  Mix until a smooth puree is formed.  Season with salt and pepper to taste, and continue to blend until mixed.  Add more vegetable broth if you desire a thinner consistency.

Nutrition info per 1/4 cup: 36 calories, 2 g fat, 2.5 g protein, 2.5 g carbohydrates, 1.5 g fiber

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