Soccas

Originally found at bookofyum.com

1 cup garbanzo bean flour

1/2 tsp salt

1 cup warm water

2 tbsp. olive oil

1/2 diced onion

freshly ground pepper

Additional olive oil

For South American flavor:

1 tsp marjoram or oregano

1/2 tsp cumin seed

For Mediterranean flavor:

minced fresh rosemary (needles from 1 stick)
Directions
Heat cast iron pan in oven set to 450 degrees.Mix bean flour with salt, whisk in warm water and olive oil. Let thebatter sit for at least 30 minutes, then add dicedonion, freshly ground pepper to taste and seasonings (minced rosemary OR marjoram and cumin ETC). Whisk one more time.Dribble a small amount of olive oil in hot cast iron pan and spreadaround to cover using basting brush. Pour about half the batter inpan. Swirl the pan so the "Crepe" covers the entire surface of thepan. Make sure it's not too thick- the thinner the better! Place castiron pan back in oven for 12-15 minutes and edges are crisp but notburnt. Remove from oven, separate crepe from pan with a metal spatula (so it's easy to remove later), baste top lightly with olive oil and place any toppings you'd like to have heated- place under broiler for about 3 minutes, watching closely to make sure it doesn't burn.Cut into triangles with a pizza cutter and enjoy.

Example of toppings:I basted the socca with olive oil and put some kale on top andbroiled it until the kale wilted. Then I took it out of the oven andtopped it with homemade hummus, sliced black olives, and choppedorganic tomatoes. Totally yummy. For the second one I added pine nutsand fresh basil. Next time I'll try it with basil or sundried tomatopesto....Or, you could do a traditional "pizza" with veggies, meat, and evencheese. Basically, the sky is the limit