I am Hilah, and today on Hilah Cooking I have a very new recipe to share with you, it's

called socca, I think, or succa, I am not sure, I am pretty sure it's probably socca,

but it's from Italy.

It's sort of a flatbread that's made out of garbanzo beans, and then we're gonna top it

with vegetables like a pizza, so it's gluten-free.

It's got a lot of protein in it.

You can put me down if you want to, but we're gonna do a vegetarian version today, and it's

pretty healthy I think, so let's do some gluten-free pizza things.

[MUSIC]

[Socca Pizza - Vegetarian Pizza Recipe]

Okay, the first thing you're gonna do I already did it.

You're gonna set your oven to 450 degrees Fahrenheit, and then you've got a cast iron

skillet.

I know you have one of these because how many times have I told you to get one, like a million.

I am gonna put this in the oven to get really, really hot while we start making our batter.

All right, and then for the batter I've got the garbanzo bean flour.

This is a brand that you can get, but I am sure other people make it too, but it's just

dried chick peas or garbanzo beans, same thing that have been ground up into a very fine

flour, so basically we've just got some warm water here, and we're gonna combine it with

this, and the cool thing about this is too that you can make this batter like up to 12

hours ahead of time and just set it aside, or you can do it like this and cook it pretty

much right away.

Just get all the lumpies out.

If your flour seems kind of super-lumpy, you might want to sift it first, but I don't usually

sift things.

Okay, then we're gonna to add salt and pepper.

I like kind of a coarse-grained pepper but whatever, and I am gonna add some oregano.

You could use rosemary.

You could use some dried basil.

I really like oregano a lot, but anything like that, and you can also add like green

onions to this.

I am gonna add a little bit of minced garlic, so there we go.

Let's set this aside for now while our oven pre-heats and while that's happening we can

go ahead and slice up all of our toppings.

Soooo, we've got some artichokes, some olives, wilted slightly zucchini, some peppers, some

parsley, and some fancy, Spanish goat cheese, and these are marinated.

You could use whatever you want.

I mean it's your pizza, you know, get crazy with it; a little olives.

Okay, those are gonna to be cute like little eyeballs, and these are, this is a shishito

pepper?

I think.

I am just gonna slice these up.

They are not super-hot, but they have a nice, little flavor; a nice little bite to them.

Okay, derr, and then the zucchini I am just gonna kind of slice as thin as I can because

this really only is gonna to cook for like 12 minutes.

It cooks really, really super-fast.

It's gonna be so pretty, and then I am gonna to add a little parsley at the end, so we

can go ahead and chop that business up, just hack it up with clever.

Save that for Mr. Banjo who loves his veggies.

Okay!

So, that's pretty much it.

We're just gonna wait for our oven to pre-heat, and then we're gonna put a pizza together.

Okay, super-hot pan here that just came out of my 450 degree oven.

Right before we pour our dough in I am gonna, I've got about three tablespoons of oil here.

I am gonna add one approximately to the batter.

Whisk that up, and then put the rest in here, and I am using just a regular olive oil, not

an extra virgin, but just something kind of cheap because it is so hot in the skillet.

And we're gonna pour this in.

It's very dramatic.

Very fun when it sizzles like that, and it smells awesome because of the garlic, and

then just kind of swirl the pan to get it spread out as even as you can.

Awesome, and now top it with your stuff, put your stuff on top.

Just like that pizza party game.

Who remember that?

Thumbs up if you remember that game, pizza party.

Olives.

This is so beautiful.

Oh, my God!

I am like a regular Picasso over here but with food.

Okay, I love artichokes.

I love peppers, and all of that, maybe oh, my God, it's gonna be so delicious.

Okay, and then I am gonna save the parsley and the cheese for after this has baked, heeere.

Awesome!

All right, this is going to bake for about 12 minutes, and I'll see you then.

Check your watch.

Ohhhh, it looks so good!

Okay, so now I am gonna add the cheese, and this is a hard, goat cheese from Spain.

Oh, my God!

Dudes, this is gonna make me crazy.

Okay, and I am gonna just throw this under the broiler to get that cheese melted, BRB.

Holy crackers!

All right, and now God it smells amazing, a little bit of parsley.

You could put some basil on it, whatever, see if it's got this awesome, golden crust.

Getting it out is a little bit tricky.

I am gonna use a pizza cutter to just cut it in the pan and yeah, that's what I said

pizza, and then I should get a plate, derrr.

Okay, oh my gosh, I am so excited about this, it's kind of ridiculous how excited I am.

Okay, get this out of my way.

Get out of my way pizza!

Okay, I have to eat your brethren.

Oh, my gosh!

Sorry, a little disorganized.

I am gonna eat it with a spoon since I don't have a fork clean handy, but so we've got

this super-crunchy little crust around here, and then this middle part is kind of soft

and just, I don't know, it tastes really, really delicious.

It's also super-hot, and the bottom is all crunchy like good cornbread should be, and

oh my God!

I am about to die it's so good.

[crunch] Mmmmmm!

Oh, my God!

It's so awesome!

Holy cow!

Holy shit!

That's amazing.

I hope you try this.

I so hope you try this.

I hope so hard that you try this because you're go gonna love it, so there you go.

If you have any questions, please leave them below in the comments, and I will get to them

as soon as I can.

Please let me know how you like it, and if you're on Instagram, you can hashtag Hilah

Cooking, take a picture of it, or @ me, and then I'll see it, and I'll be really, really

happy!

Okay, thanks for watching, talk to you later, bye!

[MUSIC]

It's no carb, no wheat, it's gluten-free, all that stuff.

It's actually totally got a ton of carbs, never mind.