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

Ingredients

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

Method

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.
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.
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.