Crispy Socca Flatbread With Fresh Spring Pesto

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March 29, 2014

This crisp, fresh baked flatbread is the perfect way to serve up fresh vegetables and a tasty pesto. Plus, it's gluten free!

Crispy Socca Flatbread With Fresh Spring Pesto

Makes 2 (10-inch) flatbreads
 
For the socca:
2 cups chickpea flour
2 cups water
3 tablespoons extra-virgin olive oil, plus more for the pan
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 teaspoon salt

Click here for the full recipe: Socca Flatbread With Spring Pesto 

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