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| Avocado Tomato Vegan Socca (Farinata) |
"This grain-unfastened, gluten-unfastened, and vegan Italian flatbread, topped with avocado, tomatoes, and black olives is so delicious and will cure any pizza cravings."
Ingredients :
- Socca:
- 2 3/4 cups chickpea flour
- 2 3/four cups lukewarm water
- three tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- half teaspoon Italian seasoning
- half teaspoon salt
- 1/4 teaspoon ground black pepper
- Toppings:
- 1 avocado, peeled and sliced
- 1 tomato, sliced
- 1/four cup pitted black olives
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 45M |
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- Preheat the oven to four hundred ranges F (200 degrees C).
- Combine chickpea flour, water, 1 tablespoon olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper in bowl; whisk till clean. Let take a seat for 15 mins.
- Heat a cast iron skillet over medium warmth. Add 1 tablespoon olive oil and swirl around to coat skillet. Pour batter into skillet and prepare dinner until edges are golden, approximately 2 minutes.
- Place skillet inside the preheated oven and bake until socca is ready, approximately 12 minutes. Remove from the oven and pinnacle with avocado, tomato, and black olives. Drizzle with last 1 tablespoon olive oil.
- Return to the oven and bake until golden and crispy, about 5 minutes.
Notes :
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