Thanks OP! We have a recently diagnosed celiac, so I look forward to trying this out!

OP here. You are welcome. It's not the traditional crispy/chewy crust--my husband said it kind of reminded him of really thin grilled polenta--but it tasted great and held up well. I think the chickpea flour goes well with pizza toppings. Plus, you really only need three ingredients (four if you include the water!), and they're cheap and things we usually have on hand. You might also look at Heidi Swanson's (101 Cookbooks blog) recipe for baked sweet potato falafel, which also uses chickpea flour (and is easy and great leftover). Be well!

Thanks for sharing. I'm a celiac and have pretty much given up on GF baking cause it rarely turns out well and takes a lot of time.

Thanks! I've been trying to think of how to make it since having a pretty decent pizza at Rocco's in Takoma Park.

So this weekend, I tried Mark Bittman's socca recipe (http://query.nytimes.com/gst/fullpage.html?res=9E05E6D7153FF93AA25753C1A9639C8B63) to make pizza for my kids. It was awesome!

I used Bob's Red Mill chickpea and fava flour this time, but when I've needed chickpea flour in the past (we use it for falafel), I've just thrown dried beans in the Vitamix and made my own, which works great. I baked the socca in a cast iron skillet, then flipped them out onto parchment and topped with some pizza sauce (we love Muir Glen), Daiya, and veggies (broccoli, roasted pepper, Greek olives). Then I just put them back into the oven till the toppings were hot and the cheese was melted. It was really, really good! The kids--ages 2 and 4--scarfed them down. Even the leftovers, which we ate cold for lunch the next day, were awesome. I think you could put pretty much anything on top; I was planning to try pesto and some local tomatoes next time.

Anyway, just wanted to share this, because I know finding good GF pizza is not always the easiest. Enjoy!