Roasted Garlic Socca Pizza with Arugula & Tahini Lemon Drizzle
Prep time
Cook time
Total time
Inspired by this and this
Category: Main Dish
Makes: 3-4 servings
Roasted Garlic Sauce
  • 5 heads of garlic, whole
  • unrefined avocado oil
  • ¼ teaspoon sea salt
  • 1 tablespoon basil, ribboned
Tahini Lemon Drizzle
  • ¼ cup tahini, plus 1 tablespoon (preferably homemade)
  • juice of 1 lemon
  • 1 teaspoon No. 3 maple syrup
  • filtered water, to thin
  • 8-10 organic cherry tomatoes, sliced
  • handful of basil, ribboned
  • handful of arugula
  • garlic chives
  • whatever else you’d like!
  1. Place chickpea flour in a medium mixing bowl and add water, oil, garlic, and salt. Whisk until smooth, then cover with a towel and let sit at room temperature for 1 hour.
  2. Preheat oven to 400F. Peel most of the papery skin off the garlic cloves, leaving the last layer or two to keep the head together. Chop off just the top of the head to expose the tops of the cloves inside. Gently pour about ½ teaspoon of oil onto each exposed head, allowing it to seep in between the cloves. Wrap the cloves up together in aluminum foil and place in the oven. Check after 40 minutes, the inside cloves should be easily pierced. I roasted my garlic for 60 minutes.
  3. Remove garlic from the oven. While it cools down enough to handle it, prepare the tahini lemon drizzle. Combine tahini, lemon juice, and maple syrup in a small blender and blend until smooth (or you could whisk it instead). Add a little water at a time until you’ve reached your desired thickness. It should be thin enough to drizzle, but not too watery. Add more tahini if you need to thicken it back up a bit. Set aside.
  4. Place the oven rack to the middle position. Turn the oven to broil and place a seasoned 12″ cast iron skillet on the oven rack. Close the oven door and let the skillet heat up.
  5. While the skillet is heating, remove the garlic cloves from the skin. You can do this by squeezing from the bottom of the clove, so it pops out the top. Squeeze all garlic into a bowl. Add 1 teaspoon avocado oil, salt, and basil, mash well with a fork and set aside.
  6. Once the skillet is hot, remove it from the oven. Careful, it’s really hot! Pour 1 tablespoon of coconut oil into the skillet and swirl it around to coat the pan. Once coated, pour in the socca batter. Place the skillet back in the oven, and let bake for 8 minutes until the edges are pulling away from the sides of the skillet, and the top is beginning to brown. While you are waiting, slice your cherry tomatoes and ribbon your basil.
  7. Remove the socca from the oven when done. Run the tip of a knife gently along the top of the socca, it should feel like its scraping. If it still feels soft, place it back in the oven for another minute or so. Turn the oven to 425F.
  8. Spread your garlic “sauce” over the socca, and top with tomato slices. Place back in the oven to bake for another 8 minutes, until the garlic sauce has browned a bit and the tomatoes are softened. Remove from the oven and garnish with arugula, ribboned basil, and garlic chives. Cut into slices with drizzle with tahini lemon sauce.
Recipe by Newleaf Nutrition at