This socca makes the perfect quick lunch. It’s like a superfast pizza! Feel free the mix up the toppings; I’ve also tried a Greek-style with tomatoes, olives, onions, and some vegan feta. Delish!

Baked Mushroom Socca with Truffle Cashew Cream

 

Print

Author: noctekana@gmail.com

Serves: Serves 1

Ingredients

For the Socca

• ⅓ cup chickpea flour (or another lentil flour)
• 1 tbsp nutritional yeast
• ½ tsp dried thyme
• ⅛ tsp salt
• ⅓ cup + 1 tbsp water

For the cashew cream (makes extra)

• ½ cup raw cashews
• ½ cup water
• 1 tsp truffle oil (will still be delicious if ommitted)
• ¼ tsp salt

Instructions

For the cashew cream

1. Boil cashews for 10 minutes, or until soft. Rinse under cold water, and add to blender with water, oil, and salt. Blend on high until completely smooth.

For the socca

1. Preheat oven to 350F, place a baking sheet in the oven, and heat a large nonstick skillet over medium heat.
2. Mix together the flour and spices for the socca. Gradually whisk in the water and let sit for 5 minutes.
3. When the skillet is hot, add a glug of oil and use a paper towel to coat the pan evenly and remove any excess. This is the key to it not sticking! Pour in the batter and shape into a nice round pancake base.
4. While the batter cooks on the bottom, layer the mushrooms and/or other toppings on top. When the sides of the pancake begin to look try and the top has bubbles, transfer the pizza to the hot baking sheet and bake for 5-10 minutes, or until mushrooms are browned and socca is not wet on top.
5. Remove from oven and drizzle with cashew cream.

3.5.3226