3/4 cup chickpea flour
3/4 cup water
2 tablespoons olive oil Alfredo Sauce:
1 cup cauliflower, chopped
1/4 cup olive oil
2 tablespoons water
3 cloves garlic
1/3 cup almonds, soaked
salt and pepper, to taste Toppings:
1/4 cup green peas
1/4 green pepper, sliced
1/4 onion, sliced
handful fresh basil leaves
1. Preheat oven to 375 degrees F. Oil a cake pan. Combine ingredients for socca crust, and press thinly into prepared pan.
2. Bake crust for 40 minutes. Steam the cauliflower for sauce, and blend all sauce ingredients until smooth.
3. Spread sauce on socca crust after it's through baking, reserving some for top.
4. Top pizza with topping ingredients, and drizzle with extra sauce. Bake an additional 20 minutes, or until toppings are cooked through.
I have officially jumped on the socca bandwagon and can't believe I didn't do it sooner! It makes the perfect pizza crust! For more recipes like this: http://www.sketchfreevegan.com 
Source of recipe: I was inspired by Ashley from edible perspective. I made my crust more thin and crispy by spreading it out thinly in a cake pan. I threw together a cauliflower based alfredo sauce that is amazing.