As the summer garden's produced more zucchini than any person can consume I have received and harvested a lot of this versatile veggie. When you've eaten whole zucchini bread loaves in only a few days, made more stir fries than you imagined possible, and grilled slices for weeks on end, you've got to start mixing things up to keep yourself sane. The nutty garbanzo bean flour that forms the crust and creamy goat cheese topping sheds a whole new delicious light on this prolific plant.
I know many of you in the blogosphere have already ventured into the world of socca but I only recently discovered it's wonderful-ness. It's a perfect choice for gluten-free pizza crust and other flat bread applications. Plus, it's packed full of fiber and protein! I have no dietary need for gluten-free options like this but I just truly enjoy the flavor, texture, and ease of preparation. I picked the zucchini and basil from the garden I tended this summer.
Question?
I attended ADA's Food and Nutrition Conference and Expo in San Diego this weekend (for school!) and was wondering if you guys would like to see a post on my trip? I don't normally post about my life outside of cooking so please let me know :-)
1/2 cup garbanzo bean flour (see here)
~1/2 cup water
1/8 tsp italian seasoning
1/8 tsp garlic salt
1 tsp olive oil
1 medium zucchini, washed and sliced
2-3 white mushrooms, wiped clean and sliced
2 oz goat cheese
1-2 leaves fresh basil, chopped
Question?
I attended ADA's Food and Nutrition Conference and Expo in San Diego this weekend (for school!) and was wondering if you guys would like to see a post on my trip? I don't normally post about my life outside of cooking so please let me know :-)
1/2 cup garbanzo bean flour (see here)
~1/2 cup water
1/8 tsp italian seasoning
1/8 tsp garlic salt
1 tsp olive oil
1 medium zucchini, washed and sliced
2-3 white mushrooms, wiped clean and sliced
2 oz goat cheese
1-2 leaves fresh basil, chopped
Preheat oven to 350F
Mix garbanzo bean flour, water, oil, italian seasoning, and garlic salt in a large bowl (add water slowly until the consistency is a little looser than pancake batter)
Set aside for now
Spray a large skillet with cooking spray and heat over medium high heat
Add sliced zucchini and mushrooms to pan and cook until tender
Remove from pan and set aside
Spray skillet again and turn heat to medium low
Pour garbanzo bean flour mixture into pan to make two 4" crusts
When bubbles form around edges and in the middle and the edges begin to look dry carefully flip the crusts and cook 2-3 minutes
Move cooked socca crusts to a cookie sheet lined with tinfoil and top each with cooked zucchini and mushrooms
Crumble goat cheese over veggies and bake for 5-7 minutes
Sprinkle chopped basil on top and enjoy!
Servings 2
Per serving (1 pizza) 240 calories
