Name: SOCCA PIZZA CRUST WITH CARAMELIZED SHALLOTS AND KALE
Yield: 2 8-inch pizzas
Ingredients: 1/2 cup chickpea flour; 3/4 cup water; a few dashes of salt and pepper; 1/2 tsp dried thyme, finely chopped; 1 TB olive oil; 1 TB olive oil; 2 1/4 cups shallots, halved and thinly sliced; 1 TB rice vinegar; 1 TB raw agave syrup; 1/2 cup lacinato kale, sliced chiffonade; Daiya shreds, mozzarella style; 6-8 oil cured olives, pitted and roughly chopped