I love cauliflower-crust pizza as much as the next foodie, but sometimes, even if you do everything right, it lacks the certain bready quality that I crave. What's a health-conscious, mostly-gluten-avoiding girl like myself to do?
Meet socca (rhymes with "polka" if you left out the soft L). Socca pizza is officially the non-pizza pizza that's taking over the healthy food world. Made from chickpea flour, it's naturally gluten-free and vegan, but it keeps its nutty chew, making it a far better dupe for a boujis, restaurant-style pizza than the best vegetable-based version. Plus, chickpeas are essentially the world's cheapest superfood, having been shown to lower bad cholesterol levels, decrease risk of heart disease, and contribute to weight loss. The only other ingredients in the crust? Anti-inflammatory olive oil and water.
The traditional version (if you care to go that route) from France is a bit on the thinner side and stacked with crepe-type toppings: fromage, some vegetables, more fromage (it's French), etc., etc.