GC Team Power Socca: A High-Protein Chickpea Flatbread

GC TEAM POWER SOCCA

(Protein-Forward Chickpea Flatbread)

Makes 2 servings | Total cook time ~ 30 minutes(~10 minutes rest + 12–15 minutes bake)

Dietary notes: vegan, nut-free, gluten-free, protein-forward, anti-inflammatory

Approx. macros (per serving — recipe makes 2 servings):

Calories: 434 | Protein: 24 g | Carbs: 38 g | Fat: 14 g Macros are estimates and will vary based on ingredients and amounts used.

Feel free to cut it like a pizza into smaller servings.

This is my high-protein, no-nonsense socca — sturdy, savory, and satisfying. Great as a base, a side, or eaten straight off the pan (standing at the counter is acceptable).

Before you start (worth reading!)

This isn’t classic socca — it’s GC Team socca. More protein. More structure. Keeps you full and actually holds together.

The short rest is non-negotiable. It hydrates the flours and makes a huge difference.

Hot pan + hot oven = crisp edges without drying it out.

INGREDIENTS:

• 120 g chickpea flour

• 9 g gluten-free flour blend

• 30 g nutritional yeast

• 20 g unflavored protein powder (pumpkin spice protein powder is also decent)

• 264 ml water

• 10 smoked kalamata olives, halved/chopped

• Freshly cracked black pepper

• 1 tbsp olive oil (plus some additional to oil the pan)

  
  

Spice baseline (this is flexible - I usually add more as I go):

• 1 tsp granulated roasted garlic

• 1 tsp granulated onion

• ½ tsp dried rosemary

• ½ tsp dried oregano

• ½ tsp dried basil

• ½ tsp salt (or ~12–15 grinds kosher or Himalayan salt), plus extra for topping

• ¼ tsp ground pepper (~6-10 grinds), plus extra for topping)

• 1 lemon wedge (zest + squeeze or drizzle 5 ml of juice — don’t skip, it brightens the batter)

METHOD (use your judgement)

1. Whisk the dry: Combine chickpea flour, GF flour, nutritional yeast, protein powder, salt, pepper, and other spices in a bowl until uniform.

   
   

2. Build the batter: Add warm water, olive oil, and half the olives. Whisk until smooth and slightly runny. Think: pancake batter consistency.

   
   

3. Rest (important): Let batter rest 10 minutes to hydrate.

   
   

4. Heat everything: Preheat oven to 450°F / 230°C. Place an oiled, oven-safe pan in the oven for 5 minutes.

   
   

5. Bake: Carefully pour batter into the hot pan and tilt to spread evenly. Top with remaining olives, a few extra grinds of black pepper & salt, rosemary, oregano, and a light drizzle of lemon juice.

   Bake 10 minutes, then check. If edges are darkening, pull early or rotate briefly under the broiler. Otherwise, finish baking 12–15 minutes until set and golden.

   
   

6. Finish: Let set in the pan, out of the oven, for an additional 5–10 minutes.

   Optional: Lightly spray or drizzle olive oil or vegan butter before serving.

   
   

How to Serve

• On its own, torn into pieces

• As a base for hummus, lentils, or roasted veg

• Alongside soups or stews

• Cut into wedges for meals or snacks

• Great hot or room temp.

  
  

Packing it up / leftovers

• Keeps 3–4 days refrigerated

• Reheat in oven or air fryer for best texture
  

Why I love this

Minimal oil, pantry staples, and actual protein. This is functional food that still feels cozy — sturdy without being heavy, flexible without being fussy.

Micro notes (for the curious)

• GF flour = structure. Helps prevent collapse and excess mushiness (it will still be a little mushy in the middle, that's how it's supposed to be).

• Mandatory 10-minute check. Prevents dark edges and bitterness.

• Rest time matters. Skip it and the texture suffers.

My goal isn’t for you to make this exactly how I do. Change the toppings. Swap the protein. Make it once, then make it yours.

Have fun with it — and let me know how it turns out 🤍