A simple and delicious, gluten-free chickpea crust pizza. I topped mine with summer squash ribbons and other Greek flavors, including feta and fresh thyme. You can add any pizza toppings you'd like! Be sure to allow an hour for the chickpea flour to soak up water. The rest comes together quickly. Apparently it’s a popular street food in Nice, France, where they sprinkle it heavily with freshly ground black pepper and serve it with cold glasses of rosé. The longer socca bakes under the broiler, the crispier the bottom sides and edges become. Crisp socca makes a fine gluten-free pizza crust, with a flavor slightly reminiscent of falafel, and it’s even easier to make than pizza dough.