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Parsley Infused Pesto Socca Pizza

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 -6


  • Crust: 1/2 cup Bush’s Garbanzo Beans drained
  • 1 c. chickpea flour
  • 1 c. water
  • 1/8 cup avocado oil plus extra to coat
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 3/4 cup packed parsley
  • Toppings:
  • 1/4 cup pesto
  • 1/2 cup grated parmesan
  • Heirloom tomato
  • Grilled artichoke
  • Kalamata olives
  • Mint
  • Basil


  • In a blender, combine all crust ingredients, and blend until smooth and a vibrant green.
  • Coat a medium-sized skillet with oil, then pour in batter. Broil at 450 for 3-4 minutes. Remove pan from oven, carefully flip the pizza, then return to broiler for additional 3-4 minutes. Remove from oven, then spread pesto—leaving about an inch of crust.
  • Top with artichoke, olives, tomato, shaved parmesan, and any other desired toppings. Place on a lower rack and broil for about 3-4 minutes, until cheese browns slightly.
  • Remove from oven and garnish with lemon zest, pepper, and basil. Serve warm.