Socca Flatbread by Mia Rigden

Mia Rigden is obsessed with this naturally gluten free, high protein flatbread. The perfect side dish for weekend brunch. Great for kids too.


  1. Whisk together the chickpea flour, water, olive oil, herbs, sea salt and black pepper in a medium bowl. Let sit for at least 30 minutes, or up to 12 hours.
  2. When you’re ready to cook your socca, preheat the oven to 425°F, and place a 12-inch cast iron skillet in the oven as it preheats.
  3. Take the cast iron skillet out of the oven and grease generously with olive oil.
  4. Pour the socca batter into the hot skillet and cook for 15 minutes. Serve immediately.