From Cookie and Kate
Socca Pizza with Summer Squash and Feta
- Time
- 1 hr 25 min
- Makes
- 2
- Ingredients
- 11
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Ingredients
- 1 cup (120 grams) chickpea flour
- 1 cup water
- ¼ cup olive oil, divided
- 1 to 2 garlic cloves, pressed or minced
- ¼ teaspoon sea salt
- ½ cup shredded mozzarella
- ¼ cup crumbled feta
- 1 small zucchini and/or yellow squash (I used both but had leftovers of each), ribboned with a vegetable peeler and/or julienne peeler and tossed lightly in olive oil
- 5 pitted Kalamata olives, sliced in half lengthwise
- Small handful sun-dried tomatoes (either oil-packed or Trader Joe’s dried kind)
- 1 small sprig fresh thyme, optional
Nutrition · per serving
Half pizza per serving
- Calories
- 650 kcal
- Fat
- 48.6 g
- Fiber
- 8.2 g
- Sugar
- 9.4 g
- Sodium
- 1147.6 mg
- Protein
- 19.6 g
- Trans fat
- 0.2 g
- Cholesterol
- 30.7 mg
- Carbohydrate
- 39 g
- Saturated fat
- 9.6 g
As published by Cookie and Kate.
The method
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