Hola, have you ever heard about Coca? No? Well, then it’s about time for you to get to know this delicious meal. Coca is actually nothing else but a Mallorquin version of a vegetable pizza that you can garnish with whatever you like. You can choose between onions, spinach, sweet peppers, kale and aubergine.

This time, the dish is made with peppers and spinach. If you don’t tolerate peppers or spinach, simply substitute those ingredients for other vegetables.

Ingredients for the gluten-free flour mix

  • 300g white rice flour
  • 250g whole grain rice flour
  • 220g potato starch / potato flour
  • 80g tapioca starch
  • 30g rice milk powder
  • 1 tea spoon of psyllium husks
  • 8g Xanthan Gum
  • 5g pea protein


Mix all the ingredients very well, fill the flour into a small container and store it within your cupboard.

Ingredients for the coca

  • 250g gluten-free flour mix
  • 18g fresh yeast
  • A pinch of cane sugar
  • 100ml tepid water
  • 2 egg yolks
  • 5 tablespoons of cold-pressed olive oil
  • 1/2 teaspoon of salt

Ingredients for the topping

  • 2 large red peppers *Optional: 3 small ones*
  • 1 bunch of fresh spinach
  • 1 clove of garlic
  • 2 tablespoons of cold-pressed olive oil
  • Salt
  • Fresh pepper from the mill
  • Lemon juice
  • A few branches of thyme


Start with the dough. Crumble the yeast into a bowl, scatter some sugar over it, add water, stir and let the yeast dissolve. Fill the flour mix into a mixing bowl, add the egg yolks, oil, salt, the yeast water and knead all the ingredients with a dough hook until the dough is smooth. Place the dough into a plastic bowl, cover it with a wet kitchen cloth and let it sit at a warm place for about 45 minutes.

In the meantime, clean the peppers and cut them into thin slices. Chop, clean and let the wet spinach drain. Peel the garlic and cut it into thin slices. Pour some oil into a pan, add the peppers and the thyme, cover the pan with a lid and let the peppers stew on medium heat for about 5 minutes. Now add the spinach and the garlic, stir well, cover the pan with its lid once again and let the vegetables stew for 3 more minutes.

Season the vegetables with the spices and lemon juice. Once again cover it with a lid and turn off the heat completely. Preheat the oven to 180° upper and under heat. Roll out the dough on top of a slightly floured working surface and place it on the baking paper. Slide the baking form into the oven and bake the coca for about 25-30 minutes.

As soon as the dough is fully baked, spread the vegetables on top, slide the baking form back into the oven for about 2-3 minutes and enjoy your vegetable coca fresh and warm afterwards!