• 1 cup singoda (water chestnut flour)
• 1 cup water
• 1 tablespoon extra-virgin olive oil
• Pam for spraying the pan
• 1/2 teaspoon kosher salt
• 2 tablespoons of rosemary; plus a little for garnish

• mix the singoda flour, water, olive oil, rosemary, and salt together in a medium bowl until it's a smooth batter
• let rest for 30 minutes to give the flour time to absorb the water
• preheat the oven to 450°F about 5 minutes before the batter is done resting, place a cast iron skillet in the oven and turn the oven to broil
• carefully remove the hot skillet from the oven and spray the skillet with Pam
• pour the batter into the center of the pan and tilt the pan so the batter coats the entire surface of the pan, if needed
• broil until you see the top begins to blister and brown, 5 to 8 minutes Note, The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until done
• use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board
• slice it into wedges or squares, sprinkle with salt and pepper, rosemary, and drizzle with olive oil if wanted.

 
*Note: you can use this recipe as a gluten free pizza crust and add any toppings you’d wish for!