My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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veggie box socca bake

The other day I was contacted by a local organic food delivery company.  They wanted to send me a free box of fruits + veggies!!  Yes please, where do I sign!? :)

My “bitty” box arrived today, and I couldn’t wait to rip it open.  I’ve never received organic produce on my doorstep, so I was a tad excited, to say the least.

The company is door to door organics and it’s based in Colorado.  There are a few other states that they service as well, so check their site if you’re interested. 

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I received the smallest of their boxes, which was actually quite large.  I was definitely impressed.  Their website is fabulous and very user-friendly.  One of the things I really love is that you are allowed to sub out 5 things each week that you don’t want.  For instance, I requested NO BEETS.  This girl is not a fan!  During the spring/summer/fall almost all of the produce is obtained from local farms, which I just love! 

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So what all came in the box?

  • 1 huge head of red leaf lettuce
  • 3 tomatoes
  • 2 bananas
  • 1 mango
  • 1 cucumber
  • 1 red pepper
  • 3 heads of broccoli [don’t worry, I won’t throw the stems away!]
  • 2 blood oranges

We enjoyed the lettuce with dinner!  Fresh, crispy + delicious!

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Organic broccoli + peppers are expensive, so for the cost of $24.99 [includes delivery] this is a pretty good price!  You can check out the different box costs here.  If I would buy all of this at my local natural food store, it would have cost about $22-25, with current pricing.  It’s very close to being the same and the delivery is such a nice bonus.  Plus there are a million things you can add to your delivery.  It’s basically a whole grocery store!  They even have sales, special Valentine packages, and local products as well. 

I wasn’t paid for this review.  I’m just really excited about this company!  They’re going to be offering a special promotion for my readers too.  I’ll give you the details soon.

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I was finally able to get back to the pool today.  It has been almost a full three weeks [flu + sinus problems], which is just way too long.  I was shocked, because I felt like I didn’t lose any stamina at all.  I was sore from a few spills I took snowboarding, but had a great first day back in the water. 

Typically, I don’t have a problem getting motivated to workout.  However, when I take that much time off, it’s always harder to get back into it for the first few days.  I have ridden my indoor bike trainer a few times + walked the dogs, but have spent most of the last few weeks parked on the couch!

swimming breakdown:

  • 100m kickboard warm up
  • 500m freestyle
  • 250m breast stroke
  • 250m aqua jogging
  • 500m freestyle
  • 250m breast stroke
  • 250m aqua jogging
  • 50m kickboard cool down

Total Distance:  = 1.33 miles in 1hr 7min

I think something that helped keep me going was the thought of lunch.  I had something planned!

A new socca recipe, just for you!  Socca comes from French cuisine and is basically an unleavened bread made from chickpea flour.  It’s not sweet at all, but has a mild chickpea flavor and a thick/dense consistency.   I’ve made a few different variations and have loved them all.  If you’re looking to get creative with your socca, or want some inspiration, definitely check out Michelle + Lori’s socca tribute!

What I made today, was my favorite version yet!

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Socca pizza!! Oh.yes.

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Herbed Socca [serves 2]

  • 1 1/4c chickpea flour
  • 1c water
  • 1T olive oil
  • 1T unsweetened apple sauce
  • 1/4-1/2t salt
  • 1/2t garlic powder
  • 1.5t dried oregano
  • 1t dried parlsey
  • 1/2t dried basil
  • 1t dried rosemary
  • black pepper
  1. Preheat your oven to 375*
  2. Line the bottom of an 8-9” round pan with parchment + grease the bottom and sides.  If you don’t have parchment, that’s fine, just grease the entire pan.
  3. In a bowl mix all of the ingredients together.
  4. Pour into the pan and bake for 40min, until cracked on the top with browned edges.
  5. Let cool for a few minutes, then slide a knife along the edge.
  6. Put a plate upside down on top of the pan and flip the socca out.  It should come out easily.  If you used parchment you might be able to just pull it out.
  7. Top with pizza ingredients and bake on a pan for another 5-8min, until all ingredients are hot/melted.

I made a batch of my pizza sauce, which I love love love.  I eat it by the spoonful while it’s cooking. :)  You can adapt it to whatever Italian seasonings you have on hand.  I also added 2-3T of apple cider vinegar, which really brings the whole sauce together.  Today I used my immersion blender to smooth it out a bit. 

After I smoothed out the sauce, I added about 4c of fresh spinach to to the pan.  It wilted down and was the perfect veggie addition.

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Then I topped it with ‘shrooms, sun dried tomatoes, and vegan parmesan “cheese.”  [nutritional yeast + toasted sesame seeds + salt]

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I love how the edge got a little crispy and the center didn’t get soggy at all.  every bite was equally delicious.  No sagging crust!  It’s definitely not your typical pizza dough but worked really well.  Check out the nutrition facts for the entire socca crust!


The fat is about 8g from the chickpea flour and 12g from the 1T of oil.  It may seem small compared to a few slices of your favorite pie, but half of this pizza is extremely filling! 

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I ate the second half for dinner along with a huge salad.  The second time around I also added some goat’s milk feta cheese, which was spectacular.

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Definitely will be making this again!

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If you’ve never made socca, and are interested in using chickpea flour, you must give this a try!  You could definitely make a double batch of the crust to freeze - let it cool –> wrap it tightly –> store in a bag to freeze –>thaw in the fridge the day before you want to use it.  I suggest reheating in the oven not the microwave.

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This girl has not stopped since 7am this morning.  More house happenings tomorrow!  No new news to speak of and we won’t really know anything until possibly next week.  Eeek! 



Reader Comments (106)

I made a pizza out of socca for lunch the other day, too! I swear I started the trend. :) Right after I made it two weeks ago, HEAB made it, then a bunch of other bloggers as well. Don't worry, I'm not mad at all :)
It's not your typical, thin- crust pizza. It's very thick, dense and chewy, but I don't feel bad about eating it, as I would eating Pizza Hut pizza. Still so yummy, flavorful and nutritious, though!

Oh, and I love when you post the nutrition facts on your recipes. Not because I can see the fat and calories grams- by all means, I'm NOT a calorie counter- but because it's such a testimony of how nutrient dense the foods you make are. 25.7 grams of vegan protein, yes please! And 33% RDA iron- goodbye red meat! :)

I made a bunch of your other stuff this weekend-amazing is all I can say, Ash.

February 8, 2011 | Unregistered CommenterNamaste Gurl

Thanks for getting back to me. I'll send you an e-mail tomorrow so we can try to coordinate schedules, and arrange to meet up soon!
That pizza looks amaaazing! I'm also inspired by your swimming workout. I love to swim, but can never get motivated unless it's outside in the summer sun with the hopes of catching some rays :)

February 8, 2011 | Unregistered CommenterAlex

Oh my god that looks great!

February 8, 2011 | Unregistered CommenterAngie

I've been so interested in veggie deliveries and haven't really known where to start. Thanks for the link and the review!I didn't realize they were so cheap.

February 8, 2011 | Unregistered CommenterKelsi

This looks so good. I want to make this for my boyfriend on valentines day. He had socca in Nice and loved it. What kind of pan should I use, I have a pizza stone, but no 8-9" pan, so I need to buy one. Any recommendations?

February 9, 2011 | Unregistered CommenterEsther

Do you have a 8-9" pie pan? That would work too. If not, just any nonstick 8-9" cake pan will work! You can check amazon if you want to order, or just go to Target, Kohl's, Bed Bath + Beyond, etc. :)

February 9, 2011 | Unregistered CommenterAshley

I just saw HEAB's yesterday after I posted mine!! I'll have to go check yours out too. So delicious! Totally agree about the nutrition facts!

February 9, 2011 | Unregistered CommenterAshley

I should have it up today...40% off your first box!

February 9, 2011 | Unregistered CommenterAshley

In texture yes, but not flavor. :)

February 9, 2011 | Unregistered CommenterAshley

Typically, socca calls for 2T of oil, so I just subbed one T for applesauce instead. :) You can do either!

February 9, 2011 | Unregistered CommenterAshley

Thanks for saying hi Callie..hope you enjoy the pizza!

February 9, 2011 | Unregistered CommenterAshley

You're so welcome Michelle. I hope it all works out for you!! Day 1 + 5 were the worst for me...if you're feeling crappy, just get in a really good workout!

February 9, 2011 | Unregistered CommenterAshley

I used to think beets were okay, til I got sick from eating them one night and now the thought of them makes me gag! :) This recipe would be completely different with all purpose flour and I'm not sure if it would work. Chickpea flour comes from a bean not a grain and is gluten the consistency would be really different.

February 9, 2011 | Unregistered CommenterAshley

I hope you guys like it!!

February 9, 2011 | Unregistered CommenterAshley

A beet burger??? That sends shivers down my spine. :)

February 9, 2011 | Unregistered CommenterAshley

I really enjoyed it...Chris doesn't like the flavor of socca, even though he likes chickpeas a lot. I think it could go either way for most people!

February 9, 2011 | Unregistered CommenterAshley

I keep spelling nerve-wracking, "nerve-racking"...oops ;)

February 9, 2011 | Unregistered CommenterAshley

I haven't tried it myself...but am 99% sure it will work! ;)

February 9, 2011 | Unregistered CommenterAshley

Yes, you definitely need to try it....I want another today but am out of chickpea flour! :(

February 9, 2011 | Unregistered CommenterAshley

I hope you like this pizza version if you give it a go! I got sick from beets one night and just can't bring myself to eat them again!

February 9, 2011 | Unregistered CommenterAshley

[...] dinner tonight, I decided to jump on the socca pizza bandwagon along with Heather, Ashley, and Emilia. I decided to follow Ashley’s recipe but changed a few of the spices as according [...]

I couldn't decide which socca recipe to try first after seeing it on pure2raw... but I couldn't delay any longer after seeing your pizza. OH MY IT IS SO GOOD!!! I am eating it right now and had to post and say THANK YOU! The herbs in the crust are perfect. I topped mine with pizza sauce, broccoli, black olives, and nutritional yeast. Ok, back to the pizza :)

February 11, 2011 | Unregistered CommenterGloria

You're so so welcome..thanks for letting me know you like it!!

February 11, 2011 | Unregistered CommenterAshley

I LOVE using chickpea flour.. I do a version of this on the stove... my chickpea flatbread... sooo good!

Yummm, it looks so delicious!

February 13, 2011 | Unregistered CommenterAshley

Is the nutritional content then for the whole pizza or just one serving?

The recipe says 2 servings. Does that mean half the pizza? So if you only ate 1/2 - then it's like half the values given in the nutrition??

...just wondering because I would eat ALL of it anyways - no. doubt. pizza junkie here...

February 23, 2011 | Unregistered CommenterBaking 'n' Books

Right about the nutrition facts I said it was for the entire crust. Pretty impressive! It's crazzzy how filling just half of it is!! Super dense...yummm, must make this again!! :)

February 23, 2011 | Unregistered CommenterAshley

Ohh I want to make this TONIGHT! I wish I had a round cakepan. I suppose my 9" square one will do. I wonder what else I could add to this to make it more "man friendly"... I fear the boy will want something else added on top, but this looks PERFECT

March 3, 2011 | Unregistered CommenterLiz @ IHeartVegetables

Yes, square will work! Make him happy with cheese. ;)

March 3, 2011 | Unregistered CommenterAshley

[...] put this on my list of “recipes I must try soon!” and, of course, forgot about it! Then I saw this post on The Edible Perspective and thought “What a perfect way to try my first Socca! Make a Pizza!” [...]

Made this tonight- it was delicious! Thanks so much!

March 16, 2011 | Unregistered CommenterAshley

So glad you liked it!

March 16, 2011 | Unregistered CommenterAshley

[...] made  Ashley’s socca pizza three times already!! I suuuuuper love [...]

Good grief, this pizza is GOOD!!! You are a genius and you rock rock rock my world. I am gluten free and egg free, among other things, and I've missed pizza so much....until now! I have made this socca three times already in the last week, and ate some at work recently. The rest of the staff was drooling over my meal and so I just had to share your recipe with them. I have so much appreciation for you! Thank you Thank you Thank you!

March 25, 2011 | Unregistered CommenterSaskia

So so glad you liked the must try the buckwheat millet version!

March 26, 2011 | Unregistered CommenterAshley

ahhh awesome! bookmarked!!!!!! =)

[...] of my favourite blogs, the edible perspective, for the socca crust recipe, which you can find here: delicious socca pizza crust. Again, it was soo delicious and I definitely recommend trying it out! For my toppings, I slathered [...]

[...] I  saw the recipe over at The Edible Perspective. [...]

Wow Ashley this is fabulous. I know you posted the recipe months ago but I bookmark too many recipes for me to keep up with making them all!
The socca pizza made a delicious supper shared with my Mummy last night. I topped it with your pizza sauce, 'shrooms, red bell pepper slices, a drizzle of vegan basil pesto and a sprinkle of noosh. Definitely to be made again very soon :)
Thank you

April 13, 2011 | Unregistered CommenterEmma

I am so so glad you and your mum enjoyed it!! You should check out the buckwheat/millet pizza version [on my recipe page]. I thought it was even better! :)

April 13, 2011 | Unregistered CommenterAshley

I just made this, and it was so, so good. I added balsamic vinegar to the tomato sauce and topped it with mushrooms, zucchini, red onion and pepitas; food heaven. Plus, half of it made me so full that I have the rest left for lunch tomorrow!

April 13, 2011 | Unregistered CommenterGreta

That makes me so happy to hear!! You need to try the buckwheat + millet pizza next. I thought it was even better! :) And yes, I also love that 1/2 is so filling. It takes a lot to fill me up, but this pizza does it!

April 14, 2011 | Unregistered CommenterAshley

[...] Kikärtssocca med världens bästa tomatsås, squash, champinjoner, rödlök & lite frön + spenat, avocado, gojibär & lite mer frön. [...]

[...] (adapted from the edible perspective) [...]

[...] used Ashley’s recipe for herbed socca crust and added pizza sauce, kale, red pepper, yellow squash, red onion and chorizo flavored seitan to my [...]

I was looking for" rel="nofollow">Olives Nutrition and found your site. These recipes look great! Thank you for posting the nutrition facts, it was very helpful!

May 27, 2011 | Unregistered CommenterJennifer Banks

Wow! I made this pizza crust the other day, and it was exceptional! Wonderful!
Unfortunately, it looked more like a mountain than like a pizza ; I put so many toppings (tomato sauce, vegetables, tofu, nutritional yeast...) that the pizza looked like a round hill!

July 8, 2011 | Unregistered CommenterKarine

Yay!! The mountain of toppings sound incredible!! Definitely try the buckwheat + millet's similar, but I like the flavor better!

July 8, 2011 | Unregistered CommenterAshley

[...] Apple Orchard Socca [Serves 8] Inspired by Pure2Raw and Edible Perspective  [...]

[...] I have been craving pizza, because, well, I always crave pizza, so I decided to give Ashley’s Herbed Socca Pizza crust a try. I followed her method exactly, with the exception of using a 9×9 square [...]

September 11, 2011 | Unregistered CommenterNailed it! « Newest Obse

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