Comments on: Socca Pizza with Summer Squash and Feta

By: Cookie and Kate

Cookie and Kate — Wed, 08 Jul 2026 04:25:46 +0000

In reply to Kari. Hi Kari, best of luck on your next batch! Those changes will make a difference and I'm sure you'll love it even more.

By: Kari

Kari — Mon, 06 Jul 2026 18:42:25 +0000

I couldn’t wait to make this pizza! I don’t eat grains and crave pizza on the regular.
Mine turned out okay. I made a couple of dummy mistakes. I should have lined my pan with parchment paper. The crust stuck big time. I had a pizza scramble instead of a slice. :)
I forgot to add salt to the chickpea flour.
It’s still edible. It’s still good. Next time I’ll get it right.
Thank you for sharing this recipe!

By: Kate

Kate — Wed, 31 Jul 2024 10:19:55 +0000

In reply to Catherine Cox. You're welcome, Catherine!

By: Yvette Emmich

Yvette Emmich — Mon, 29 Jul 2024 23:49:19 +0000

I just ordered two Homemade Flour Cookbooks, one for me and one for a friend! Cant wait to try your pizza recipe!!

By: Catherine Cox

Catherine Cox — Sat, 27 Jul 2024 13:21:01 +0000

Hi Kate! Thank you for this recipe. I usually buy only cauliflower crust pizza and adding the zucchini and yellow squash from my garden will be fantastic! I love all your zucchini recipes anyway! Have a tasty day and thank you again.

By: Kate

Kate — Thu, 30 Jun 2022 10:56:01 +0000

In reply to Jimmy. Thank you, Jimmy! I'm glad you loved it.

By: Jimmy

Jimmy — Fri, 24 Jun 2022 14:53:32 +0000

Deee-licious! If you’re on the fence about this, get off it and get into the kitchen.

I’ve made socca before, and this was a new fun way to have it – I invited a few friends over for an informal summer dinner get-together on the patio and it was a hit!

The simplicity lends well to trying (off the top of my head) a baba ganoush base with tomatoes, parsley and peppers, or pesto with sundried tomatoes, feta and mozzarella, or ricotta with asparagus and a squeeze of lemon. And I’m thinking of trying a muffin tin for a fun mini-pizza night! It’ll be fun to see if these can scale down.

This broil method worked well. I usually preheat the oven and pan at 425F, starting 30 minutes before the batter has finished resting. If I have a very high smoke point oil (like avocado) I’ll add the oil before the preheat. Otherwise I add it just before the batter goes in. I think I’ll switch up my methods depending on my mood!

By: Kathleen Ralf

Kathleen Ralf — Wed, 12 May 2021 19:16:59 +0000

Really delicious, but will need to make some adjustments for our oven. Ours came out a bit soft in the middle. I think we didn’t cook long enough in the first phase and didn’t preheat the pan long enough. Also our pan was a bit smaller( 8”). Excited to try it again.

By: Emily

Emily — Tue, 13 Apr 2021 16:29:12 +0000

I can’t find a single comment from someone who actually made this.

By: Kate

Kate — Fri, 19 Mar 2021 18:56:56 +0000

In reply to Johanna. I'm glad those alternatives worked so well! Thank you for your review, Johanna.