Brussel Sprout, Bacon, and Leek Socca Pizzas

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For the socca:

  • 1 ½ cup Garbanzo bean flour or chickpea flour
  • 1 ½ cup


  • 1 tbsp extra virgin olive oil *Extra oil as needed
  • salt and pepper

big pinch

For the pizza toppings:

  • bacon 5 pieces (look for Paleo or sugar-free varieties!)
  • 2 cup Brussel sprouts

    ends removed and sliced

  • 1 leek sliced
  • 2 cloves garlic


  • 1 tbsp extra virgin olive oil
  • salt and pepper big pinch

For the sauce:

  • ¼ cup extra virgin olive oil
  • 1 tbsp grainy mustard
  • 1 tsp honey
splash of apple cider vinegar
  • Preheat the oven to 400° F. Place the bacon on a baking tray, and cook for 10-15 minutes or until crispy. Once fully cooked, break into small pieces.

  • Meanwhile, heat two skillets over medium high heat (one is for the socca, the other for the pizza toppings.)
  • Whisk the socca together until thick and smooth. Heat a little over in the skillet, and using a 1/4 cup measure, pour the batter for one socca into the skillet. Let it cook for 2-3 minutes, and then flip once the top starts to bubble. Cook for another minute or two on the other side, and repeat this process with the remaining batter.

While the soccas cook, heat the oil for the pizza toppings in the other skillet.
  • Saute the brussel sprouts, leeks, and garlic with salt and pepper for 5 minutes. Then, add the sauce ingredients, and sauce for another 5 minutes.

  • To assemble the pizzas, arrange the brussel sprout mixture and a few pieces of bacon onto each pizza. Drizzle with a little extra honey and top with micro greens, if desired!
Makes: 8-10 pizzas

Prep time: 10 minutes

Cook time: 20 minutes