Leek & Tempeh Bacon Socca Flatbread

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!

​Caramelized Leek & Tempeh Bacon Pizza

Pizza Toppings:
​1 TBSP avocado oil, optional
1/4 cup // or 2 strips tempeh bacon (store bought or homemade), crumbled or chopped into pieces
1 cup chopped leeks*
1/2 large white onion, diced
1-2 handfuls spinach
1/4 cup vegan shredded mozzarella, optional
2 TBSP cashew parmesan (recipe below)

Socca Flatbread:
1 cup chickpea flour
1 cup water
1/2 tsp sea salt
a few cracks of black pepper
2 TBSP oil, divided (I used avocado)
Optional: Italian herbs, paprika, fresh or dry garlic

Preheat the oven to 450 F and place a 9" cast iron skillet in the oven.
In a mixing bowl, whisk the chickpea flour, water, salt, pepper, and other seasonings if desired, then whisk in 1 TBSP oil. Pull the hot cast iron out of the oven and add 1 TBSP oil, making sure that the bottom and edges get totally covered with the oil. Pour the chickpea batter into the hot skillet and place back in the oven for 15-20 minutes, or until the edges begin to turn golden brown. 

Meanwhile, saute the chopped leeks + onions, and the tempeh bacon pieces on a medium hot skillet. I kept them separate, each taking up half the pan, but you could do one at a time or combine. Allow the onions to soften and begin to caramelize, and the tempeh bacon to crisp up just a bit, then remove from heat.

Once the chickpea crust is turning golden brown, take it out of the oven and carefully transfer it from the cast iron to a pizza pan. Spread the fresh spinach across the crust, followed by the optional cheese, and then the leeks and tempeh bacon. Place back in the oven until the spinach has wilted, cheese has melted, and you can't wait to dig in. If desired, sprinkle with red pepper flakes and cashew parmesan (recipe below).

*I had 2 small leeks, but one regular sized leek would probably be suffice. Use only the white part of the leek, peel the outer layer, then slice in half lengthwise. Lay the 2 pieces flat side down and slice along the length to create 1/4-inch half-rings. 
​
Cashew Parm
3/4 cup raw cashews
3 TBSP nutritional yeast
1/4 tsp garlic powder
3/4 tsp sea salt
Directions: Process ingredients in a food processor until reaching a fine meal - store in an airtight glass jar in the fridge for 1 month.

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