Socca Pizza With Summer Squash And Feta

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Cookie and Kate
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1 cup (120 grams) chickpea flour

1 cup water

¼ cup olive oil, divided

1 to 2 garlic cloves, pressed or minced

¼ teaspoon sea salt

½ cup shredded mozzarella

¼ cup crumbled feta

1 small zucchini and/or yellow squash (I used both but had leftovers of each), ribboned with a vegetable peeler and/or julienne peeler and tossed lightly in olive oil

5 pitted Kalamata olives, sliced in half lengthwise

Small handful sun-dried tomatoes (either oil-packed or Trader Joe's dried kind)

1 small sprig fresh thyme, optional

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