Who doesn’t want to eat pizza? We all do, so get ready to have the best healthy pizza ever.

I haven’t been able to give this blog as much love and attention as I would have liked to recently as other things like finishing my Naturopathic Nutrition diploma and working on photography commissions have had to take centre stage. I’d planned to come back with a post of my healthy chocolate brownies but after the rather indulgent Easter weekend I can’t even bear to mention chocolate or anything sweet at all. Instead all I want to eat right now is green everything.

A lot of people go on diets and detoxes after Christmas but for me January doesn’t feel like the right time, however after Easter I am oh so ready for a spring clean down to cellular level.

So instead of sharing a cake post with you today, here is my Healthy Green Socca Pizza.

Originating from Southern France, Socca is a thin baked chickpea flour pancake which in this recipe I’m using as the base for my pizza. You can get chickpea flour from health food shops but you can also find it as Gram Flour in many supermarkets. Chickpeas are a great vegetarian source of protein, high in fibre, potassium and vitamin B6 helping to support a healthy heart and lower LDL cholesterol. Chickpeas are also good to include in our diet to help maintain healthy bones as they are high in iron, calcium, magnesium, manganese, zinc and vitamin K which all contribute to healthy bone structure and health.


I love a home made pesto with lots of lovely fragrant basil, garlic and pine nuts, and this is the base sauce of my pizza. Basil contains many wonderful nutrients – iron for healthy blood, vitamin A for healthy eyes and skin and vitamin K for bone health and blood clotting factors. Additionally it contains exceptionally high levels of beta-carotene, cryptoxanthin, lutein and zea-xanthin, compounds which act as powerful anti-oxidants and protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.


Garlic, in particular crushed and raw as in this recipe, has powerful anti-microbial  and anti-viral benefits, just make sure to share this with anyone who you’re spending the evening with 😉

For the toppings you can really use whatever veg takes your fancy. I’m sticking with my green cravings and topped my pizza with some roasted courgette and red onion, then scattered rocket leaves, pine nuts, black olives and more fresh basil on top.

As a member of the Brassica family, rocket contains compounds such as indoles and isothiocyanates which research is showing to be beneficial to counter  cancer cell growth, in particular they may offer protection against hormone related cancers. Also rich in folate, vitamin A, vitamin C and B-complex vitamins.


Pizza Base Ingredients:

150g chickpea flour / gram flour
250ml luke warm water
1 tbsp olive oil
pinch of sea salt

Add the flour to a mixing bowl and slowly add the water, whisking the mixture until it reaches the consistency of a thick pancake batter. Add the Olive Oil and salt and mix in. Pour the mixture into a greased or parchment paper lined oven tray and bake on gas mark 6 for 15-20 min. This tastes best when baked really quite thin, around 5mm thick is best.

Pesto Ingredients:

1 Bunch of basil
1 clove of garlic
pinch of nutritional yeast
pinch of sea salt
pinch of black pepper
20g roasted pine nuts
2 tsps Olive Oil (add more if needed)

Blend together in a Pestle and Mortar or a food processor.


1 courgette
1 small red onion

Thinly slice, drizzle with some olive oil and roast in the oven for 30 min on medium heat.

To assemble, spread the pesto on the socca, add the roasted veg then scatter black olives, fresh rocket and roasted pine nuts.

Further Reading: