ISO Grain Free Pizza Crust and Wraps, or Learn to Make Socca

My first try involved flaxseeds, an egg, and a little water. It came out an odd shade of purple with a sponge-like taste and texture. No. I am too fond of people who read this blog to tell them where I found it.

Some of the other recipes involved making what amounts to an omelet. No. 

And then came The Revelation: socca. It’s a flatbread from southern France traditionally served as an appetizer or a snack. It’s made with chickpea flour, a little salt, water, and olive oil in its purest form. Some recipes call for a little rosemary, too. Try this one: http://newgrainrecipes.com/the-incredible-socca

If you were to close your eyes, click your heels, and wish to find yourself in Nice, and it worked, then this might be offered to you when you landed. It would have been baked in a wood oven and drizzled with really, really good olive oil.  Depending on your manifestation skills, you might even have Alain Delon serving you. However, for the rest of us, a frying pan will do the trick, especially in a week of near tropical humidity.

I made pizza topped with goat cheese (which my tummy approves of), sauteed leeks, and kalamata olives. I liked and Hubby liked.

I started thinking that one of these lovely wraps might be good with tuna or mahi mahi, some lettuce, tomato, and onions, and drizzled with vinegrette, or perhaps with salsa and avocado and a sprinkle of goat cheese.

I don’t think I can go wrong.  

 

 

 

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