Socca is a classic street food flatbread found around the Med (and known as farinata in Italy). Made with chickpea/garbanzo bean flour and olive oil, it’s naturally gluten free. Around Nice, they tend to serve it quite simply, with lashings of olive oil and roasted garlic. It makes a fantastic base for pizza too, and much quicker to prepare than a traditional dough. This recipe includes a sprinkle of nigella seeds, but you can make the socca mixture plain or top it with whatever you like. The spinach topping makes a refreshing change from tomato pizza topping, and is perfect on its own or topped with a few shavings of vegan Italian-style hard cheese or some almond ‘ricotta’.