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Tandoori Sweet Potato Socca Pizzas

Tandoori Sweet Potato Socca Pizzas

The perfect light meal these sweet potato socca pizzas are made with chickpea flour and full of flavour! And they're vegan too!
Course Appetizer, Lunch
Cuisine British
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 pizzas
Calories 198kcal


  • 250 g chickpea flour (2 cups) gram flour
  • 250 ml water (1 cup)
  • ½ teaspoon salt
  • 3-4 tablespoons rapeseed or olive oil divided
  • 1 large sweet potato
  • 3 tablespoons tandoori seasoning
  • ¼ - ½ teaspoon chilli powder optional
  • Shredded red cabbage sliced spring onions and sliced green chillies, to serve

For the avocado coriander sauce

  • 1 avocado
  • 2 spring onions
  • 2 cups coriander leaves
  • juice of half a lemon
  • 4 tablespoons water
  • 1 tablespoon apple cider vinegar or more lemon juice
  • 1 tablespoon rapeseed or olive oil
  • ¼ teaspoon salt


  • Preheat the oven to 350ºF.
  • To make the socca, place the chickpea flour in a bowl along with ½ teaspoon of salt. Using a whisk, gradually incorporate the water and 1 tablespoon of oil until you have a smooth batter. Leave to rest for at least 30 minutes to allow the chickpea flour to absorb the water.
    250 g chickpea flour, 250 ml water, ½ teaspoon salt, 3-4 tablespoons rapeseed or olive oil
  • Meanwhile, peel the sweet potato and dice into ½ inch chunks. Toss with the tandoori seasoning (and chilli powder if using) and 2-3 tablespoons of oil until coated. Check to see if your tandoori seasoning contains salt and add a good pinch if not. Spread out on a baking sheet and place in the oven for 30-35 minutes until tender.
    1 large sweet potato, 3 tablespoons tandoori seasoning, ¼ - ½ teaspoon chilli powder, 3-4 tablespoons rapeseed or olive oil
  • After 30 minutes, give the socca batter another stir and add a splash more water to loosen it if it’s looking a bit thick. It should be the consistency of pancake batter. Heat a frying pan or griddle over medium heat. Once hot, drop ¼ cupfuls of the batter into the pan and cook for about 2 minutes per side, until golden and set.
  • To make the avocado coriander sauce, place all ingredients in a food processor and blitz until smooth. Taste to check the seasoning, adding more salt or lemon juice as needed.
    1 avocado, 2 spring onions, 2 cups coriander leaves, juice of half a lemon, 4 tablespoons water, 1 tablespoon apple cider vinegar, 1 tablespoon rapeseed or olive oil, ¼ teaspoon salt
  • Serve the socca warm topped with the sauce and tandoori sweet potato chunks. Garnish with shredded red cabbage, sliced spring onions and green chilli.
    Shredded red cabbage


Nutrition information is for one pizza out of a total of 10, including sauce.


Calories: 198kcal | Carbohydrates: 22.4g | Protein: 6.9g | Fat: 9.7g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 5.9g | Sodium: 209.4mg | Potassium: 453.8mg | Fiber: 5.8g | Sugar: 4.5g | Vitamin A: 120.4IU | Vitamin C: 15.9mg | Calcium: 48.9mg | Iron: 2.2mg