GREEN & WHITE SOCCA PIZZA by Lindsey | Dolly and Oatmeal

happy first spring friday! that feels so good good to type :) . even if it’s still chilly, and there’s little-to-nothing sprouting, the beginning of spring feels like such an exciting time - full of possibility and hopefulness. but it’s also a time where you’re still craving something warm and cozy, that’s also light and refreshing. this is where this green socca comes in.

i find socca to be the perfect canvas for about any topping, and for every season. in the winter you can pile it next to a hearty soup or stew; summer it can be served with a big garden salad; autumn paired with roasted vegetables; and spring served with everything green! i’ve been making socca for such a long time that i’m surprised it never occurred to me to bulk its’ nutritional value up by adding a handful of greens to the mix. i’ve been working with a nutritionist here in LA for a while, and her approach to creating a balanced lifestyle is keeping your blood sugar in check. i find that my mind is clearer, when i limit my carb intake. but every few weeks we make pizza, and i if i can sneak everything in a pie that keeps me thriving, and my blood sugar in check (with a few carbs thrown in there) then i’m ok. so here we have it: a socca that’s full of protein, healthy fats (we add olive oil), fiber, and greens!

i love the pure ease in a meal like this. the batter gets thrown in a blender (or food processor), rests for 30 minutes-1 hour. then partially cooked, topped, cooked again, and served. it’s one of those cornerstone meals; whether your’e making it into a pizza, throwing a salad on top, serving it beside breakfast eggs. it has the ability to be whatever you need it to be, for whatever meal you need it for.

but here we’re making pizza, because if fridays and weekends aren’t a good time for pizza, then i don’t know when is! this pizza is topped with a vegan ricotta cheese, wild arugula, shaved red onion, pine nuts, olive oil, chives, and flaky sea salt. i’m not sure what flavor profile i was going for, but it all works out in the end for a seriously tasty combination. i hope you get the chance to make this one, i think you’ll really love it :)


green & white socca pizza | gf & v

  • while socca batter can be made ahead of time, cooked socca is one of those dishes best served fresh. whenever i reheat leftovers, they tend to dry and disappointing, not inedible, but not the best. so unfortunately this isn’t a pizza i would advise you freeze and reheat.

  • feel free to use whatever toppings you prefer, but i would advise you not to use any cheese that’s too milky or watery, like a burrata for example.

print the recipe

| makes one 12-inch “pie” or 8 slices |

green socca

  • 1 cup chickpea flour (also called garbanzo bean flour)

  • 1/2 cup baby spinach

  • 1/2 cup mixed chives and parsley

  • 1 cup water

  • 4 tablespoons olive oil, divided

  • 1-2 cloves garlic, smashed

  • 1 teaspoon salt

  • fresh ground pepper, to taste


  • vegan ricotta or mozzarella (for ricotta i like kite hill brand, and for mozzarella i use miyoko’s brand)

  • 1/4 cup baby arugula, divided

  • 1/4 small red onion, sliced paper thin

  • 1 tablespoon pine nuts

  • olive oil, for drizzling

  • 1-2 teaspoons chopped chives (optional)

  • flaky sea salt


  1. in a blender or food processor, combine the flour, spinach, herbs, water, 2 tablespoons olive oil, garlic, salt, and pepper. whiz on high until the batter is a vibrant green color, scraping down the sides as needed. pour the socca batter into a large bowl, and let it rest for 30 minutes-1 hour.

  2. 20-30 minutes before you cook the socca, place a 12-inch cast iron skillet in the center of your oven (rack should be placed in the middle). and preheat oven to 400°F with the skillet inside.

  3. remove the skillet from your oven and pour in the remaining 2 tablespoons of olive oil, carefully swishing it around to make sure it covers the bottom of the pan evenly. then pour in the batter, tilting the pan to spread the batter evenly across the pan. place back in the oven and cook for 8-10 minutes, until cooked through, but not browned.

  4. remove the socca from the oven and turn the heat up to 500°F. top socca with arugula, ricotta, shaved onion, and pine nuts. drizzle the top with some olive oil and place back in the oven (by this time your oven should have come to temp., if not, wait until it has). cook socca for another 5-8 minutes, until edges are browned, onions are soft, and nuts are toasted. remove from the oven and let cool for 5 minutes.

  5. slice the socca pizza into 8 pieces and serve with the remaining arugula, chopped chives, and another drizzle of olive oil. finish the pizza with a sprinkle of flaky sea salt, if desired, and serve immediately.

similar recipes:

socca salad

socca salad

super simple spring green broth w/ soba noodles

spring onion + pea tendril flatbread

spring onion + pea tendril flatbread

The Best Gluten-Free Pizza Dough Recipe! (With only 4 main ingredients) by Lindsey | Dolly and Oatmeal

please excuse the slightly hyperbolic title, but this pizza dough is really good.  and therefore, essential! i've been working on a pared down version for most of the summer, one with fewer, and easy-to-source ingredients.  i grew up eating really good traditional pizza - new york was good for that.  almost every sunday as a kid my dad would bust out his pizza peel and stone, whip up a batch of his mother's tomato sauce, and make 2 pizza pies for dinner.  the sauce was chunky and slightly sweet, and the cheese was a mix of mozzarella and muenster cheese (he maintained that mozzarella would burn too quickly, and the muenster prevented that from happening).  and when i was a little older, and my dad worked in downtown brooklyn, he would pick up a couple of pizza pies from grimaldi's that we would literally inhale as soon as he got home.  suffice to say, i love pizza.

so it's a total bummer (most of the time) when i order a gluten-free pizza from a restaurant.  they're never made in-house, always super gummy - it just seems like there's no heart and soul that goes into making one of those pies. so unless we're out and about, i usually make my own dough.  i developed one for my cookbook a couple years back that uses chickpea flour along with a few other whole grain flours.  and while i've gotten great feedback about it, there's always one constant hiccup for people: the amount of ingredients.  and i totally get it.  if you don't already have a stacked pantry, why buy 4 bags of flours just for pizza dough.  PROBLEM SOLVED, because this dough uses about 4 core ingredients, and that's it!

let's break it all down a bit:

  • i call for fine brown rice flour (i use this brand), because that's what i prefer. if all you have is regular brown rice flour that will work as well. why fine brown rice flour? simply because it has a finer grain, and therefore is a bit more smooth.

  • arrowroot powder/flour. many gluten-free recipes call for potato or tapioca starch, however, i prefer not to use them because they're not as easily digested as arrowroot is.

  • psyllium husk powder. i know, if you've never heard of it, it sounds a bit foreign, but we use it to bind the dough. it is similar to xantham gum in that way, but is more friendly to your digestive tract, and is actually good for you. you can find it at whole foods, in health food stores, and online. this is the one i use, but bigger brands like bob's red mill is now producing it.

  • i use instant yeast packets for this dough, mixed with water, and a teeny bit of sugar to activate it. then there's some olive oil added as well, and that's it! easy-peasy :) as for toppings, i generally stay pretty traditional.

for the red pizza:

  • tomato, shallot, and garlic confit (from this book and this book)

  • for cheese i'm either using this vegan mozzarella or this buffalo burrata

  • homemade spinach-basil pesto with pine nuts

  • extra basil for topping

for the green pizza:

ok, so there it is! everything you need to get started on your gluten-free pizza-making journey!  i sincerely hope you love this recipe! 

big hugs! 

The Best Gluten-Free Pizza Dough Recipe | v

for all recipe notes, see

| makes 2 large pizza doughs - roughly 8 slices each |

  • 1 1/2 cups water, warmed to 110°-115°F

  • 1 teaspoon cane sugar

  • 1 packet instant yeast (roughly 2 1/4 teaspoons)

  • 2 cups fine brown rice flour, plus more for sprinkling

  • 1 cup arrowroot flour/powder

  • 1 tablespoon pysillium husk powder

  • 1 1/2 teaspoons salt

  • 3 tablespoons extra virgin olive oil


prepare the dough

  1. preheat your oven to its lowest temperature. as soon as it's preheated turn it off.

  2. in a wide, shallow bowl, stir the warmed water with the sugar until it dissolves. sprinkle your yeast over top, let it sit while you prepare the dry ingredients (if your yeast doesn't puff up and bubble, start over.)

  3. in a large mixing bowl, whisk together the brown rice flour, arrowroot, pysllium husk powder, and salt. make a well in the center of the flour mixture, and add the proofed yeast and olive oil. use a rubber spatula to incorporate the flour into the wet mixture until a dough forms. use your spatula to form it into a ball. cover the bowl with a clean dish towel. at this point your oven should be warm, if it feels too hot, vent it a bit, opening the oven door for a few minutes. place the covered dough in the warm oven for about 30 minutes, until it has puffed up and nearly doubled in size.

  4. portion the dough into 2 even pieces (if not using both, wrap one in plastic wrap and store in your freezer).

  5. cut a large piece of parchment paper and place it on your countertop. place the dough in the center, and sprinkle with some brown rice flour. starting from the center, use your fingertips to spread the dough out into a large 10-11-inch circle or oval (the edges may crack a bit, and that's ok, just pinch the dough back together). use your dishtowel, and place it on top of the dough, letting it rise again, for roughly 30 minutes.

cook your pizza!

  1. trim the parchment paper below your pizza dough, and discard. (if there's too much overhang it can quickly burn, we just need enough for the dough to sit on.)

  2. place a pizza stone in the bottom third of your oven (if you don't own a pizza stone, turn a baking sheet upside down and place in the bottom third of your oven). preheat the oven and stone to 500°F.

  3. while your oven is preheating, prepare your toppings (see toppings notes above).

  4. once your oven is preheated, par-bake your dough. use a pizza peel (or cookie sheet) to carefully slide your pizza dough (along with its' parchment) onto the pizza stone. cook for 7-9 minutes, until lightly browned and puffy.

  5. remove from the oven, and top with your toppings. place back in the oven until toppings are cooked through, and bubbling. remove from the oven and let cool for a minute or 2, then slice into 8 even pieces.

*frozen dough:  to defrost frozen dough, simply take out of the freezer and allow for it to defrost, let it come to room temperature before your press it out.  then continue on to step 5 of "preparing your dough" above.

similar recipes:

grilled summer pizza w/ garden pesto & caramelized balsamic shallots

grilled summer pizza w/ garden pesto & caramelized balsamic shallots

mid-summer cherry & amaranth panzanella salad

mid-summer cherry & amaranth panzanella salad

summer socca salad w/ burst tomatoes & roasted zucchini

summer socca salad w/ burst tomatoes & roasted zucchini

8 Favorite Recipes Using Chickpea Flour (+ a giveaway) by Lindsey | Dolly and Oatmeal

happy friday! just in case you're looking for some, i'm popping in for a bit of weekend inspiration! before i developed an entire cookbook based around chickpea flour, i used it quite frequently in my daily life, and here on the blog.  some of you may remember a few of the recipes highlighted here, or if you're a newer visitor you may have missed them all together! no worries, though! i've put together 8 of my all-time favorite savory chickpea flour recipes for you :)  there's a vegan pizza dough recipe, a falafel recipe, savory waffles (!), and a protein packed chickpea salad with the chickpea flour-based tzatziki from my book!

and i'm not sure if you're aware, but 2016 is the international year of pulses!  what are pulses you ask?  they're the delicious, edible seeds of plants in the legume family, like: lentils, beans, and chickpeas.  i'm always trying to get my plant protein on - especially since i've been pregnant. when i was developing my book i quickly came to realize that, in particular,  chickpea flour was endlessly versatile and could be used in just about any application.  along with the recipes below, my book also highlights savory recipes like chickpea flour noodles, pasta-like spaetzle, dressings made from chickpea flour (they're not weird, i promise!); and a slew of sweet baked goods like a birthday cake, cookies, and some super delish almond butter brownies!  so if you'd like, you can join me in taking the pulse pledge you can do so here and pledging to make pulses a larger part of your diet :)  

*giveaway: my book, Chickpea Flour Does It All made its debut just over 5 months ago!  so, in celebration of that, and in celebration of pulses in general, i'm giving away a copy to one of you all!  to enter: leave a comment below about your favorite dishes using pulses! giveaway will close friday, september 16, 2016, at 5pm EST. (open to US and Canada only.)

this post was created in partnership with USA Pulses & Pulse Canada.  all opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going! 

chickpea & avocado tzatziki salad  this salad is a year-round favorite, and a quick meal to throw together.  whether for lunch, or as a side for dinner, it's hearty and light at the same time.  plus, the chickpea flour-based tzatziki recipe makes enough servings for plenty of leftovers, or to use as a dip! 

zucchini-basil chickpea waffles with tomato & shaved fennel salad  waffles for dinner is always something i can totally get down with!  these savory waffs are made with zucchini and basil, but feel free to substitute shredded carrots in for the summery zucchini, or another herb for the basil.  the salad on top can also be swapped for a more seasonal-friendly option.  i would think that a root veg slaw (maybe beets) with a zippy dressing would be fun here. 

chickpea pizza with garden pesto & caramelized balsamic shallots  this recipe comes right out of my book, and it's a weekly favorite in our house!  while the pizza dough does call for other flours besides chickpea (brown rice, sorghum, and arrowroot), this blend is only used to give it a more familiar flavor and texture.  i particularly love using a baking stone to provide a more even flow of heat, making the bottom crisp up really nicely and offer the dough those air bubbles we all know and love!  plus, it's vegan friendly as well!

kabocha squash biscuits (with black lentil & kale chili)  whether you're making this complete dish (which i gently nudge you to), or just making the biscuits themselves, you'll end up with a baked treat that's nourishing and cozy.  these kabocha squash biscuits can be made with any winter squash puree, whether it's butternut, acorn, or pumpkin.   

chickpea flour flatbread with new potatoes & fresh basil  this is a super versatile flatbread recipe that can be topped with your go-to toppings, or whatever ingredients you have on hand.  the recipe is super easy to put together, doesn't call for yeast and a quick resting period.  

mung bean, chickpea & cilantro falafel tacos  the chickpea flour and mung beans give these falafel a double dose of protein, while the cilantro and spices give them tons of awesome flavor.  i love throwing them in a brown rice, or sprouted corn tortilla, topping with a simple avocado-radish salad, and a lemony tahini sauce.  they're good for on-the-go, or just a fun lunch or dinner. 

za'atar spiced chickpea crackers  these crackers were so good and have been such a staple in my house, that they made it into my book.  they're crisp, flavorful, and perfect for any dip.  their toppings can be super versatile as well.  i've made them with shredded nori and sesame seeds, as well as a garlic & herb mix.  have fun and play around!

summer socca salad with burst tomatoes & roasted zucchini another year-round go-to is socca.  anyone who has made it probably knows that it can be made plain, with any and all add-ins, topped with various toppings, made as pizza, or as a side companion to most dishes.  i love topping socca with simple salads in the summer, grains and beans in the colder months, or served alongside soup or eggs.