Vegetarian

Socca and Sorghum Vegetable Pizza is for Dinner.

Socca and Sorghum Vegetable Pizza takes 60 minutes to prepare.

Socca and Sorghum Vegetable Pizza takes 25 minutes to cook.

Socca and Sorghum Vegetable Pizza makes 20 servings.

The ingredients for Socca and Sorghum Vegetable Pizza are:

Gluten Free Sorghum and Socca Pizza Crust
2 cups chickpea flour
? cup sorghum flour
? cup golden flaxmeal
? cup lemon juice
2 cups water
1 tsp salt
1 tsp onion powder
? tsp grated lemon zest
1-2 tsp seasoning mix of your choice
1 Tbsp oil, for your pan

Toppings:
1.5 cups Daiya Cheese
1.5 cups Marinara sauce
Broccoli, spinach, red pepper, onions, tomatoes

Here is how you make Socca and Sorghum Vegetable Pizza:

Preheat your oven to 450 degrees F. If you have pizza stones, put them in to get nice and hot.Mix flours, salt, zest and spices in a bowl. Add lemon juice and water and whisk to combine. The batter should be thick but not stiff; think pancake batter consistency. Adjust your liquid if necessary. Thinner batter will yield a thinner, crispier crust. Thicker batter will yield a more dense, toothsome crust. You really can?t go wrong, so experiment!Coat a cast iron (or whatever you have on hand...I used a large cookie sheet and two pie pans) pan with oil and heat oil in the oven for a few minutes before it begins to smoke.Pull out pans, begin to pour in batter in even amounts proportional to size of pan. Spread around pan so it is evenly covered and then put into oven for about 10-15 minutes, until batter is browning on the sides and cooked in the middle. Begin prepping veggies while pans are in the oven. I cooked my onions in a skillet for that extra flavor, but just diced, sliced, or chopped the other veggies to adequate sizes. Once batter is cooked through as stated above, top pizza with toppings, proportional to size of pan, and then heat in oven for 10-15 minutes, until heated through, but before crust begins to darken/burn. Enjoy!Serving Size: 20 servingsNumber of Servings: 20Recipe submitted by SparkPeople user JULIEFILTER.

The nutritional information for Socca and Sorghum Vegetable Pizza is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 157.7

• Total Fat: 6.6 g
• Cholesterol: 0.0 mg
• Sodium: 337.6 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 4.1 g
• Protein: 5.6 g

The dietary needs meet for Socca and Sorghum Vegetable Pizza is Vegan