Mediterranean Socca Pizza: An Anti-Inflammatory Take on a Classic

Mediterranean Socca Pizza Recipe
Stephanie Clarke, MS, RD & Willow Jarosh, MS, RD
Total Time: 40 min
Prep Time: 15 min
Cook Time: 25 min
Servings: 2

Nutrition Highlights (per serving)

390 calories
12g fat
43g carbs
24g protein
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Nutrition Facts
Servings: 2
Amount per serving  
Calories 390
% Daily Value*
Total Fat 12g 15%
Saturated Fat 1g 5%
Cholesterol 28mg 9%
Sodium 573mg 25%
Total Carbohydrate 43g 16%
Dietary Fiber 12g 43%
Total Sugars 5g  
Includes 0g Added Sugars 0%
Protein 24g  
Vitamin D 4mcg 20%
Calcium 74mg 6%
Iron 3mg 17%
Potassium 476mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Sardines get a bad reputation, but they’re a delicious, protein-rich source of omega-3 fats, which have anti-inflammatory benefits. Pairing sardines with salty kalamata olives and sauteed onions adds a sweet and salty flavor balance that creates a satisfying dish.

Instead of a white flour crust, this pizza uses socca. Socca is ground up chickpeas (called chickpea flour) and is packed with protein, fiber, and antioxidants to keep blood sugar stable and fight cellular damage.


  • 1 cup chickpea flour
  • 1 cup water
  • 1/8 teaspoon salt
  • 1 small pinch black pepper
  • 2 teaspoons olive oil
  • 1/2 cup thinly sliced red onion
  • 1, 4.4 ounce tin olive oil-packed, boneless, skinless sardines, drained and roughly broken apart
  • 1/4 cup kalamata olives, roughly chopped
  • 1/4 cup flat leaf parsley


  1. Whisk together the chickpea flour, water, salt, pepper, and 1 teaspoon of olive oil and let sit for 30 minutes to an hour.

  2. Heat broiler on high and place a 10-inch cast iron skillet (or other oven safe skillet) 4 to 6 inches from the broiler. Allow to heat under the broiler until hot all the way through, about 5 minutes.

  3. Remove the hot skillet from the broiler and pour in the chickpea batter. Return to the broiler and broil until the socca begins to brown, about 3 minutes.

  4. In a skillet over medium heat, saute the onions in the remaining teaspoon of olive oil with a pinch of salt and pepper, until golden and tender, about 6 minutes.

  5. Remove socca from the skillet and top with sauteed onion, sardines, olives, and parsley.

  6. Slice topped socca into 4 even pieces to serve.

Ingredient Variations and Substitutions

If you don’t have time to make socca, substitute a whole grain pita or tortilla instead. Swap green olives or capers for the kalamata olives, and if you're just not a fan of sardines use canned tuna or salmon instead.

For a vegetarian option, use crumbled tempeh or scrambled egg in place of sardines.

Cooking and Serving Tips

Letting the chickpea batter sit allows the chickpea flour to fully absorb the water, but if you don’t have time you can skip that step. You can also make the socca ahead of time and re-heat in the oven or a skillet before topping.

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