This vegan socca is made with chickpea flour and topped with butternut squash, kale, and cranberries, offering a perfect fall flavor combination. It's easy to make and a nutritious, high-fiber alternative to traditional flatbreads.
1: Preheat oven to 450F and grease a quarter sheet baking tray with 1 tbsp avocado oil.
2: Combine chickpea flour, water, seasonings, and 1 tbsp avocado oil to make the socca batter.
3: Pour the batter onto the greased pan and gently tilt if needed to fill evenly.
4: Bake for 10-12 minutes, until slightly crispy. Do not over bake.
5: While socca is baking, sauté the butternut squash in avocado oil until soft and slightly crispy.
6: Remove squash and add kale to the same pan until wilted and slightly crispy.
7: Remove the socca crust from the oven and add toppings.
8: Slice and serve. To reheat, use a non-stick skillet or return it to the oven.
