The Best German Pizza | Flammkuchen
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If you’re looking to try something new and delicious for pizza night, Flammkuchen is the perfect dish to explore. Whether you’re craving a quick appetizer, a light meal, or a game day party snack, this German pizza delivers amazing flavor with minimal effort.
This post, first published in September 2024, was updated in June 2025. It now includes additional helpful recipe tips and easier instructions. I hope you enjoy it!
About Flammkuchen
Also known as German pizza (or in France, tarte flambé), Flammkuchen (pronounced FLAHM-koo-ken) is an ultra-thin, crispy flatbread-style pizza topped with a creamy sauce of crème fraîche or sour cream, onions, and bacon. Think of it as a “white pizza”, but with crispier crust.
This delicious dish is a staple in Alsatian and southern German cuisine. It’s especially popular along the Rhine River and in Swabia, where it’s often served with a glass of white wine. The name translates to “flame cake” because it was originally baked in the residual heat of wood-fired ovens.
Coincidentally, there is a Flammkuchen restaurant right across the street from my mom’s place in Berlin. When I am visiting there, we always love to go there and enjoy some fresh Flammkuchen!
Why You’ll Love This Recipe
Ingredients and substitutions
This recipe is easy to make because authentic flammkuchen only has three toppings.
For the crust
If you’d like to save time, you can use prepared pizza dough, but the flatbread dough is very simple to make.
- all-purpose flour
- salt
- olive oil
- water
If flatbread pizza isn’t your thing, you can use a traditional yeast-based crust, a sourdough pizza crust, shortbread crust, or even puff pastry.
Authentic flammkuchen toppings
- crème fraîche or full-fat sour cream: This is the sauce for the pizza. I like to use homemade sour cream. However, you can substitute with Greek yogurt.
- spices All you’ll need are some sea salt, freshly ground black pepper, and freshly grated or ground nutmeg.
- diced bacon, pancetta, or ham: If your oven heats above 600°F., you can add raw bacon to the flammkuchen. Otherwise, it’s best to precook it to render out some of the fat and make it crispy.
- onions, leeks, or scallions: I use leeks because their flavor is milder than onions.
If you want a cheesy topping, consider adding some goat cheese, fromage Blanc, quark, mozzarella, Gouda, or even feta cheese.
Kitchen tools and supplies
Using these tools and supplies is optional, but they do make it easier for you to create the perfect crust!
- Stand mixer with dough hook
- Rolling pin
- Pizza stone or baking sheet
- Pizza cutter
How to make flammkuchen step by step
- Make the flatbread dough. For the best results, use a stand mixer and dough hook.
- Let the dough rest for 30 minutes. Meanwhile, prepare the toppings.
- Slice the leeks or onions and cut the bacon. Note: After slicing the leeks, soak them in a bowl of cool water to remove the gritty soil.
- Roll out the dough as thinly as possible.
- Assemble the flammkuchen crust with sauce and toppings.
- Bake, cut, and serve your German pizza.
Helpful Recipe Tips
- Roll the dough as thinly as possible for authentic crispiness.
- Don’t overload with toppings. Remember, less is more.
- Make-ahead tip: You can make the dough ahead of time and refrigerate it for up to 24 hours. Let it come to room temperature before rolling it out.
- If you are using a pizza stone, when you turn on the oven, place the stone inside so it can preheat.
Serving suggestions
Serve Flammkuchen hot from the oven, sliced into rectangular pieces. Pair with a crisp white wine like Riesling or Pinot Blanc and a simple green salad. It’s ideal as a starter, a party-friendly snack, or a light lunch. If you are the adventurous type, you might even enjoy it as part of a German breakfast.
Storing and reheating leftovers
- Refrigerate: Store leftovers in an airtight container or wrap tightly with plastic wrap. Keeps well for up to 2 days.
- Freeze: You can freeze the fully baked Flammkuchen, double-wrapped in plastic and foil, for several months.
- Reheat on a baking sheet in a 375°F oven. oven until it’s warm all the way through and the crust is crisp.
Flammkuchen FAQs
Flammkuchen is more than just a German pizza—it’s a celebration of simple ingredients and bold flavors. Once you make it at home, you’ll understand why it’s so popular in Europe.
Try the authentic recipe first, then make another, using your favorite toppings.
Yes! While homemade dough gives the best texture, store-bought thin crust or pizza dough can work in a pinch. Just make sure to roll it out very thin.
Absolutely. Simply omit the meat and use toppings like mushrooms, baby spinach, caramelized onions, or goat cheese for a delicious vegetarian twist.
The Best Flammkuchen (Authentic German Pizza)
Ingredients
For the dough:
- 200 g flour
- 1 TBSP olive oil
- 2 tsp sea salt
- 100 g water
Flammkuchen toppings:
- 250 g sour cream or creme fraiche
- 400 g leeks or onions (any variety)
- 200 g bacon or ham or prosciutto
- ¼ tsp ground nutmeg
- salt and black pepper
Instructions
- Add all the dough ingredients to a large bowl or the bowl of your stand mixer. Knead until a smooth dough is formed. Let it rest at room temperature for 30 minutes.
- Turn your oven to 400˚F. Cut the onions you are using into small rings or slices. Optional: Cut the bacon into small dice and fry it until crisp.
- Divide the dough into two equal portions. On a lightly floured surface, roll each out into a large and very thin oval. Spread the sour cream on the crust, leaving a half-inch border. Sprinkle with ground nutmeg, salt, and pepper. Spread onions and bacon on the pizza.
- Place the German pizza into the hot oven and bake for about 20-25 mins or until golden brown.
Notes
- The recipe can be made using prepared pizza dough. Just roll it out into a very thin sheet.
- The dough can be made up to 2 days ahead. Wrap it tightly in plastic wrap and store in the refrigerator until you are ready to roll it out. Let it come it to room temperature before rolling.
- You can freeze a fully baked flammkuchen for up to 2 months. Let it cool, then double wrap it in plastic and foil before freezing it.