It's three recipes in one, folks!
We've got pizza crust, toppings for said pizza crust, and a topping for said toppings!
Confused yet? Sorry. I will make up for it by introducing you to the greatest thing I've learned about since sliced bread, toasted, with smashed avocado on top. Yes, the greatest thing since AVO TOAST (the crowd goes wild)! Here it is...
Socca! It's a well-known and loved chickpea flour flatbread from Nice, France and is typically served up plain on the streets. We are using it here as a pizza crust because it makes an amazing gluten-free, high fiber, protein-rich foundation for your 'za that is both simple and delicious.
Hopefully you have a cast iron skillet, because that's what we're using here.
Plus, they're just awesome. (Click here for apparently everything you need to know about cooking with cast iron)
This pizza is inspired by the several leeks we have in our fridge right now from our CSA. I usually just use leeks for soup, and I wanted to try something a little different, so I slapped 'em on my new favorite pizza crust. The sauteed leeks and onion have a sweetness to them that pairs perfectly with the salty smoky tempeh bacon. And the spinach is there for extra nutrients and color!