Aubergine White Sauce Socca Pizza Vegan Gluten Free

Aubergine White Sauce Socca Pizza Vegan Gluten Free

So easy and so a blessing!
Prep Time 20 minutes
Cook Time 20 minutes
Course Appetizer, Main Course, Side Dish, Snack


  • large frying pan,oven,bowl


For the socca pizza dough!

  • 1 cup gram flour (chickpea flour )
  • 1 cup water
  • ¼ cup olive oil
  • 1 tsp salt ( I used black salt for a special flavour)
  • 1 tsp dried herbs of choice

For the white sauce:

  • ½ - 1 cup unsalted caju nuts
  • 1 - 2 clove garlic
  • ½ tsp salt
  • ¼ cup lemon juice
  • ½ tsp ground pepper
  • ½ cup water

For the toppings:

  • ½ piece aubergine / eggplant - sliced
  • 2 pieces mushrooms - sliced
  • 1-2 pieces tomatoes - sliced
  • ¾ cup vegan grated mozzarella ( I used Violife)
  • ½ cup chopped arugula
  • 1 tsp chilli flakes


Let's make the white sauce!

  • Soak the caju nuts in hot water for a few hours or over night in cold water. Drain and blend with water, garlic, lemon juice, pepper and salt. You can store the leftovers in the fridge for up to a week.

Let's make the dough!

  • In a large enough bowl mix the gram flour, water, salt, herbs. Use a whisk and mix well. Set aside.
  • Heat up the largest frying pan you have and in the same time heat the oven at 200°C (400°F).
  • Pour all the dough into the frying pan as if we were making crepes. Let it cook for 2-3 min. Make sure it doesn't stick. Then place it in the oven for 2 more minutes.
  • Take it out of the oven and place it on the stove. Flip the dough over carefully. Let it cook on the stove for 2 minutes and then in the oven for 2-3 more minutes. Before placing it in the oven for the second time you might want to transfer it on a round pizza pan - optional.
  • Take the dough out of the oven, it should look brown on the edges.

Let's add the toppings!

  • Place the aubergine slices and mushrooms as a first layer.
  • Add white sauce using a teaspoon to sprinkle all over.
  • Add a first layer of grated cheese.
  • Add a layer of tomato slices.
  • Sprinkle a second layer of cheese and place in the oven for about 15 minutes until you can see that the tomato slices are cooked.
  • Take it out of the oven, sprinkle chopped arugula all over the pizza, slice it and serve.
  • Enjoy!


  • This is pizza is usually for 1 hungry person. 
  • I recommend using  a large frying pan. You may try to make the dough on the stove only without placing it in the oven. 
  • The white caju garlic sauce is the secret ingredient but you may choose to use a different kind of sauce.
  • You may use other veggie combo as well. I found that the association of  eggplant and the white garlic sauce to be divine..
Keyword aubergine pizza, gluten free pizza, light food, socca pizza, vegan pizza, white sauce pizza

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