party food

Tuscan chickpea flatbread

Tuscan chickpea flatbread

Socca, Farinata or Cecina? This chickpea flatbread seems to have as many names as origins.

Anyway, it's extremely delicious and really easy to make! It's thin, crispy and made of only water and chickpea flour. You can eat it just as it is or top it with sun dried tomatoes and olives!

Tuscan chickpea flatbread

The brilliant thing with this bread is that it is naturally gluten-free and completely vegan! If you want to make a double batch and make it a bit thicker, then it will be more like an oven pancake texture wise. Personally, I love to make it really thin and crispy!

Socca recipe


Time: 45 min. Yields: 8 pieces. Use: 26 cm pan or 10 inch pan

  • 1 cup chickpea flour
  • 1 cup water
  • 1/2 tsp salt
  • 1 tbsp olive oil (plus 1-2 tbsp in the pan)
  • pinch of dried rosemary, oregano or chili flakes (optional)


  1. Turn the oven 230 °C or 450°F.
  2. Mix all ingredients in a bowl, stir thoroughly. Let the batter rest for 30 minutes.
  3. Put the (empty) pan in the oven for 5 minutes.
  4. Take out the pan and pour the batter in to the pan. Let it bake in the upper part of the oven for approximately: 7-10 minutes. (Put on the grill function on the oven for the last 2 minutes if you want it extra crisp on top .)

Really make sure you let the batter rest for 30 minutes. It's crucial because it takes some time for the flour to absorb the water properly.

Socca is great to eat entirely on its own, but you can also flavor/garnish it with marinated olives or thyme. If you want to eat it more like a light dinner, you can eat some socca slices with a simple green salad and ice-cold kombucha. Yummy right?!

Tuscan chickpea flatbread

One last tip, do not forget to open a window or turn on the oven fan on maximum speed when you do this, we´re trying to imitate something that is usually cooked in a smoky street kitchen, so be aware of the thick socca clouds!! :P

Vegan Pumpkin Pizza

Vegan Pumpkin Pizza

Pumpkin, avocado and pumpkin seed pesto makes this the most epic fall-inspired pizza ever!

It's homemade pizza night. My favorite. I don’t need to tell you that pizza is basically the world’s most popular food. It's simple to make, you can eat it with your hands and it's wonderfully delicious!

It's pretty cold now in Sweden and after a long day of work all I want to do is to come home, light some candles and make some cozy food to eat in the sofa while watching my favorite series. And what's better for a cozy night in than the most perfect food, pizza!

Vegan Pumpkin Pizza

Gluten free dough

  • 25g fresh yeast
  • 1 cup water at room temperature
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 cups GF flour blend + 1 tbsp psyllium husk

Pepitas pesto

  • 1/2 cup fresh Parsley
  • 1 cup of basil
  • 1/2 cup pepitas
  • 1/4 cup pine nuts
  • 1/4 cup finely grated vegan Parmesan cheese
  • 1/4 tsp kosher salt
  • 1/4 cup olive oil

Cashew cheese

  • 1 cup cashews soaked in 3 cups of water for at least 1 hour
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1 tbsp nutritional yeast
  • 2 tbsp water (optional)


  • Hokkaido pumpkin
  • Chopped pistachios
  • Avocado
  1. Preheat oven to 400°F (200°C).
  2. Combine yeast, olive oil, salt and water in a small mixing bowl.
  3. Combine the gluten free flour and psyllium husk in a big mixing bowl. Make a well in the dry mixture. Add the water-yeast mixture and combine well. Work the dough by hand for about 5 minutes.
  4. Leave to rise for about 30 minutes to double size.
  5. Spread out the dough on a baking tray covered with baking sheet, forming it into a round flat pizza base – approx. 1 cm thick.
  6. Make the pesto by blending all ingredients in a high speed blender.
  7. Make the cheese. Soak, drain and rinse cashews.
  8. Place in a food processor, along with lemon juice, salt and nutritional yeast.
  9. Pulse for about 1 minute to combine ingredients.
  10. Add water if needed and process until completely smooth, about 2-4 minutes. Put aside in the fridge until serving. (this goes on the pizza after it's baked)
  11. Time to assemble the pizza. Spread out an even layer of pesto and top with slices of raw Hokkaido pumpkin. Use a mandolin and cut the slices about 5-8 mm think. You can cut some extra pumpkin and roast separately in the oven if you want some extra pumpkin on your pizza.
  12. Bake the pizza in the middle of the oven for 20-22 minutes.
  13. Add the raw cheese, chopped pistachios and avocado + extra pumpkin (optional) on your pizza before serving.
Vegan Pumpkin Pizza
Vegan Pumpkin Pizza

I love pumpkin everything! Pumpkin pie, pumpkin cookies, pumpkin muffins, pumpkin lattes… Haha, except pumpkin carvings, those are freakin awful! But this pizza is like a whole new element of pumpkin. Not the typical thing to put on a pizza... Sweet and savory is the flavor you'll find in this delicious piece of bread with toppings.

Vegan Pumpkin Pizza recipe gluten free

Not to say that you need a special occasion for pizza but this pizza is definitely festive enough to serve at a dinner party! It's so vibrant and full of colors! If you're not a fan of pumpkins, they could also be substituted with beets!