Gluten-Free Socca Pizzas with Ratatouille

Instructions

1. 1Preheat your oven to about 230°C.
2. 2In a medium bowl, thoroughly whisk together the 1 cup of chickpea flour, 1 cup of water, 1 tablespoon of olive oil, and 1/2 teaspoon of salt until the batter is completely smooth and free of lumps.
3. 3Let the socca batter rest at room temperature for 15 minutes; this allows the chickpea flour to fully hydrate, resulting in a better texture.
4. 4While the socca batter rests, prepare the ratatouille vegetables: cut the 1 medium eggplant, 1 medium zucchini, 1 medium bell pepper (any color), and 1/2 medium onion into approximately 1.27 cm cubes. Mince the 2 cloves of garlic.
5. 5Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add the 1/2 medium onion and 2 cloves of minced garlic, and cook for 5 minutes, stirring occasionally, until the onion is softened and translucent. Add the 1 medium eggplant, 1 medium zucchini, and 1 medium bell pepper, and continue to cook for 8-10 minutes, stirring frequently, until the vegetables are slightly softened. Stir in the 1 cup of canned crushed tomatoes, 1 teaspoon of herbes de Provence, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
6. 6Carefully pour the rested socca batter into a 22.86 cm oven-safe skillet or onto a baking sheet. Transfer to the preheated oven and bake for 15-20 minutes, or until the socca is golden brown around the edges and completely set in the center.
7. 7Once baked, remove the socca from the oven. Evenly spoon the warm ratatouille over the socca, then scatter the 1/4 cup of fresh basil leaves on top. Serve the Gluten-Free Socca Pizzas immediately.

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