Pepper & mushroom socca pizza

Make the base of this pepper and mushroom pizza with chickpea flour – it’s quicker to make than a yeasted one. It’s also gluten-free and adds to your 5-a-day

  • Prep:15 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 481
  • fat 17g
  • saturates 4g
  • carbs 52g
  • sugars 0g
  • fibre 12g
  • protein 25g
  • salt 0.3g


  • 1 tsp rapeseed oil
  • 70g mushrooms, thinly sliced
  • 1 pepper, halved, deseeded and thinly sliced
  • 2 tbsp tomato purée
  • 1 garlic clove, finely grated
  • 2 tomatoes, chopped
  • 2 tbsp chopped basil
  • 30g grated mature cheddar
  • 160g chickpea (gram) flour
  • 1 tbsp rapeseed oil


  1. Heat the oven to 200C/180C fan/gas 6. For the base, put the flour in a large bowl. Whisk in 250ml water to make a batter. Heat the oil in a large, non-stick frying pan. Pour in the batter and cook over a low heat for 4-5 mins until set. Loosen with a palate knife or spatula, turn and cook for 1-2 mins on the other side.

  2. Meanwhile, for the toppings, heat the oil in a pan over a medium heat and stir-fry the mushrooms and peppers until soft, about 4-5 mins. Mix the tomato purée and garlic in a bowl with 2 tbsp water, then stir in the chopped tomatoes.

  3. Turn the base out onto a baking tray lined with baking parchment. Spread over the tomato mixture. Scatter over the mushrooms, peppers, half the basil and the cheese. Bake for 5-10 mins until the cheese has melted. Scatter with the remaining basil to serve.

    This recipe is part of our free 7-day healthy diet plan. To access the full meal plan, click here.

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