Brussel Sprout, Bacon, and Leek Socca Pizzas
Ingredients
For the socca:
- 1 ½ cup Garbanzo bean flour or chickpea flour
- 1 ½ cup
water
- 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
minced
- 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
Directions
- 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!
Notes
Makes: 8-10 pizzas
Prep time: 10 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Cook time: 20 minutes