Watch the recipe
Who can resist any kind of flatbread? Anything that looks like a pizza, I’m in! If you’re looking to switch up your pizza game, then you’ll love to use this Flammkuchen Dough recipe as a base for some amazing toppings!
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I love to explore different variations of what we know as pizza! Pizza is one of my all-time favorite foods, so I couldn’t resist trying out a German variation of one. Furthermore, if you’ve followed me for a while, you know that I love to explore a new cuisine at least once a month. While I’ve made German food before, the only two recipes I have on the blog are Gurkensalat, which is a German cucumber salad, and my Panko-Crusted Lemon and Thyme Chicken Schnitzel. Now flammkuchen makes three! If you love exploring new cuisines as much as I do, grab my free guide Live to Cook from my Free Resources page. It’s a one-month challenge, and one of the weeks is all about cooking a cuisine you’ve never tried before, with space to plan, cook, and reflect on what you made. Sign up for my free email newsletter to get it delivered straight to your inbox, plus you’ll get all of my latest recipes too!
To follow along with making the dough, adding the toppings, and baking this flammkuchen, check out the video! Be sure to subscribe to my YouTube channel and press the bell button so you never miss my weekly videos. Let’s get cooking!
What is Flammkuchen?
Also known as Flammekueche (pronounced “flamme-koosh”), it originated in the Alsace region of France, covering the borders of Germany and Switzerland. Due to the region going back and forth between being ruled by both Germany and France, this dish is considered both French and German, and you can see the essence of both cuisines from the toppings! The name comes from Alsatian dialect, translating to “flamed cake,” making it also known as “tarte flambée” in French. From what I’ve read, this flatbread came to be from farmers of the region using the base to test if their wood-fired ovens were hot enough to bake bread.
One key characteristic you’ll notice when making this German-style flatbread pizza is how quick it cooks! Because our crust is so thin, it’ll cook in just a few minutes under the broiler, similar to how it was originally prepared in the wood-fired oven, and a similar technique to the Napoletana-Style Pizza Dough that I make! This makes this recipe the perfect choice for a unique pizza night when you’re in a hurry! I totally recommend this for weeknights!
Tools Needed for Flammkuchen
- Rolling pin
- Mixing bowl
- Measuring cup
- Plastic wrap
- Non-stick pan
- Cutting board
- Chef’s knife
- Baking steel
- Pizza peel
- Pizza cutter
- Gloves
Ingredients for Flammkuchen
Time to review ingredients to make the dough and top these German flatbreads! To save the recipe for later and to see all ingredients and their quantities, be sure to scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD! The recipe card will also allow you to scale the recipe so you can make enough dough for the number of pizzas you’re looking to make, and you’ve got plenty of toppings to cover them! The recipe card makes one classic and one vegetarian flammkuchen, so scale it up if you want more of each!
For the Dough
- Bread flour: Its higher protein content gives the dough the strength to be rolled out super thin without tearing, and helps it crisp up under the broiler. Compared to all-purpose flour, it gives you the structure that makes a pizza crust great.
- Salt: A pinch to add flavor to the dough.
- Water: This is all it takes to bring the flour, salt, and oil together into a smooth dough, since there’s no yeast needed here.
- Extra virgin olive oil: Our grease for the dough.
For the toppings
For the classic regional toppings
- Crème fraîche or sour cream: The traditional choice is crème fraîche, but if for some reason you don’t have access to crème fraîche, then you can substitute with sour cream, but you’ll need to watch out for a few things! I’ll outline those pointers later on in this post!
- Nutmeg: You can grind whole nutmeg or use ground nutmeg. Typically, you sprinkle nutmeg onto the base before applying the crème fraîche or sour cream so the flavors of the nutmeg meld into the sauce as the dough bakes.
- Bacon: Lardons or bacon are the traditional pork choices here. I’ve cooked my bacon over the stove, and I’ve used maple flavored bacon!
- Onions: Any type of onion will be delicious here. I’ve topped mine with thinly sliced yellow onions. You need the onions to be thinly sliced so that excess moisture won’t release onto the surface of the dough, or else your crust will end up becoming soggy.
- Thyme: I’m using dried thyme here.
- Green onions: Thinly sliced, for garnish.
- Freshly cracked black pepper: Added on top for garnish.
For the vegetarian toppings
- Crème fraîche or sour cream: Whichever one you have on hand.
- Nutmeg: As before.
- Mushrooms: I’ve sautéed mine with butter, salt, and white wine.
- Onions: Thinly sliced, as before.
- Thyme: A sprinkle of dried thyme.
- Green onions: Thinly sliced, for garnish.
- Freshly cracked black pepper: Added on top for garnish.
How to Make Flammkuchen
Make the Dough
In a mixing bowl, combine the bread flour and salt. Add the water and extra virgin olive oil, and mix until a shaggy dough forms. Then, knead the dough until it’s smooth.
Coat a bowl with a thin layer of extra virgin olive oil, then add the dough and turn it to coat well. Press a sheet of plastic wrap right down onto the surface of the dough, leaving some overhang, to push out any air. Let the dough rest for 30 minutes to 1 hour. This relaxes the dough so it rolls out super thin without shrinking back on you.
Prep the Toppings
While the dough rests, chop the bacon into small pieces, then cook it in a pan on the stove. Thinly slice the yellow onion and green onions. Keep those onion slices thin so they don’t release too much moisture onto your dough.
For the vegetarian version, sauté the mushrooms in butter with a pinch of salt and a splash of white wine until they’re tender and the wine has cooked off.
Preheat the Oven
Place your baking steel or pizza stone on the top rack of the oven, then preheat the oven to 500°F (260°C) for at least 30 minutes. You want that steel nice and hot before your flammkuchen goes in!
Roll Out and Top
Divide the dough into equal pieces, one per flatbread, and roll each piece out to about 2 to 4 mm thick. Transfer one to your pizza peel - ensure you add a light dusting of flour to the peel first.
Sprinkle the dough with nutmeg, then scrape on a thin layer of crème fraîche or sour cream.
For the classic version, top with the onion, bacon, and dried thyme.
For the vegetarian version, top with the mushrooms, onion, and dried thyme.
Broil and Serve
Switch the oven to broil. Slide the flammkuchen onto the hot baking steel and broil for 2 to 5 minutes, rotating it halfway through, until the edges are golden and blistered. If any bubbles puff up while it cooks, prick them. Repeat with the remaining dough.
Garnish with green onions and freshly cracked black pepper, slice with a pizza cutter, and serve immediately!
How I tested this
I tested this a few ways before landing on this version. The first time, I rolled the dough out right after kneading it, and it fought me back just like a pizza dough would. Letting it rest in plastic wrap for 30 minutes to 1 hour fixed that completely. I also started out baking it at 425°F, like a lot of recipes recommend, but it was cooking too slowly. I could tell that by the time it browned and crisped up, the crust would end up dense and dry. So I switched to the Napoletana-style broil method I’ve used for pizza at home, with the steel preheated at 500°F and finished under the broiler. It cooked in just a few minutes, and it was the best decision I made with this recipe.
Recipe by Anadi Misra
See how to make the best flammkuchen dough with this easy recipe! You will learn how to make this no-yeast dough in a matter of minutes, and plenty of topping ideas will be shared.
Oven-baked
5.0 · 1 rating
20 min
Prep
15 min
Cook
30 min
Rest
1 hr 5 min
Total
2
flatbreads
hard
Level
Ingredients
Ingredients
Tap any quantity to scale
For the Dough
For the Classic Topping
For the Vegetarian Topping
- (33 g) crème fraîche(or high-fat sour cream)
- (0 g) ground nutmegShop →
- (115 g) mushrooms(sliced)
- (7 g) butter(for sautéing)
- (15 ml) white wine
- salt(for the mushrooms)Shop →
- yellow onion(small, thinly sliced)
- (0 g) dried thymeShop →
- green onions(stalk, thinly sliced)
- black pepper(freshly cracked, to taste)Shop →
Instructions
Make the Dough
- 1
In a mixing bowl, combine the bread flour and salt.
In a mixing bowl, combine the bread flour and salt.
- 2
Add the extra virgin olive oil and water, and mix until a shaggy dough forms.
Add the extra virgin olive oil and water, and mix until a shaggy dough forms.
- 3
Knead the dough until smooth.
Knead the dough until smooth.
- 4
Coat a bowl with a thin layer of extra virgin olive oil, then add the dough and turn it to coat well. Press a sheet of plastic wrap right down onto the surface of the dough, leaving some overhang, to push out any air. Let the dough rest for 30 minutes to 1 hour.
Coat a bowl with a thin layer of extra virgin olive oil, then add the dough and turn it to coat well. Press a sheet of plastic wrap right down onto the surface of the dough, leaving some overhang, to push out any air. Let the dough rest for 30 minutes to 1 hour.
Prep the Toppings
- 1
Chop the bacon into small pieces, then cook it in a pan on the stove.
Chop the bacon into small pieces, then cook it in a pan on the stove.
- 2
Thinly slice the yellow onion and green onions.
Thinly slice the yellow onion and green onions.
- 3
For the vegetarian topping, sauté the mushrooms in the butter with a pinch of salt and the white wine until tender and the wine has cooked off.
For the vegetarian topping, sauté the mushrooms in the butter with a pinch of salt and the white wine until tender and the wine has cooked off.
Broil and Serve
- 1
Place your baking steel or pizza stone on the top rack of the oven, then preheat the oven to 500°F (260°C) for at least 30 minutes.
Place your baking steel or pizza stone on the top rack of the oven, then preheat the oven to 500°F (260°C) for at least 30 minutes.
- 2
Divide the dough into equal pieces, one per flatbread. Roll each piece out to about 2 to 4 mm thick. Lightly dust your pizza peel with flour, then transfer one piece of dough onto it.
Divide the dough into equal pieces, one per flatbread. Roll each piece out to about 2 to 4 mm thick. Lightly dust your pizza peel with flour, then transfer one piece of dough onto it.
- 3
For the classic flammkuchen, sprinkle the dough with nutmeg, scrape on a thin layer of crème fraîche, then top with the onion, bacon and dried thyme.
For the classic flammkuchen, sprinkle the dough with nutmeg, scrape on a thin layer of crème fraîche, then top with the onion, bacon and dried thyme.
- 4
For the vegetarian flammkuchen, sprinkle the dough with nutmeg, scrape on a thin layer of crème fraîche, then top with the mushrooms, onion and dried thyme.
For the vegetarian flammkuchen, sprinkle the dough with nutmeg, scrape on a thin layer of crème fraîche, then top with the mushrooms, onion and dried thyme.
- 5
Switch the oven to broil. Slide the flammkuchen onto the hot baking steel and broil for 2 to 5 minutes, rotating it halfway through, until the edges are golden and blistered. If any bubbles puff up while it cooks, prick them. Repeat with the remaining dough.
Switch the oven to broil. Slide the flammkuchen onto the hot baking steel and broil for 2 to 5 minutes, rotating it halfway through, until the edges are golden and blistered. If any bubbles puff up while it cooks, prick them. Repeat with the remaining dough.
- 6
Garnish with green onions and freshly cracked black pepper, slice with a pizza cutter and serve immediately.
Garnish with green onions and freshly cracked black pepper, slice with a pizza cutter and serve immediately.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Variations of Flammkuchen
- Regional variations: Here I showed the most common combination of toppings, which consists of crème fraîche, bacon or lardons, and onions. However, another popular variation is with cheese. This is called the “Gratinée” version, and it’s topped with Emmental or Gruyere cheese. Another savory variation with bacon includes the forestière, which is the classic topped with sliced mushrooms.
- Vegetarian: In addition to the combination I showed, you could also try goat cheese and honey, or top with pear, gorgonzola, and walnut.
- Seafood: You can swap the thyme and bacon for fresh dill and smoked salmon, salmon and green asparagus, chili fish and capers, or top with tuna, leek, and sesame.
- Sweet: You can also have sweet versions of this German flatbread to serve as dessert! Popular sweet variations include apple and cinnamon, or topped with berries. These would be amazing with a sweetened crème fraîche base!
Tips For the Best Flammkuchen
- Ensure the dough rests: If your dough keeps springing back when you roll it, it just needs more time. Wrap it back up and give it another 10 to 15 minutes before trying again.
- Roll it out thin: Roll your dough out as thin as you can, about 2 to 4 mm in thickness. A thin base is what gives flammkuchen its signature crispy, cracker-like crust, and it’s why it cooks in just a few minutes under the broiler.
- Use crème fraîche, if possible: Crème fraîche is the traditional choice, and it gives you the richest, most flavorful result. Sour cream will still work if that’s what you have on hand, but see my FAQ below on what to watch out for when using it.
- Scrape, don’t spread: Regardless of whether you use sour cream or crème fraîche, apply a thin scrape over the dough rather than spreading it on. If you put on too much, it’ll add too much moisture and make your flammkuchen soggy.
- Preheat the steel properly: Give your baking steel or pizza stone at least 30 minutes at 500°F. A properly hot steel crisps the bottom of the crust while the broiler takes care of the top.
- Broil, don’t bake: Cooking your flammkuchen under the broiler instead of simply baking it is the closest you’ll get at home to the blast of heat from a traditional wood-fired oven. The intense heat from above crisps up the thin crust and gives you golden, blistered edges and caramelized onions in just a few minutes, before the toppings have a chance to release their moisture and turn the base soggy.
- Don’t walk away: Flammkuchen goes from golden to burnt fast under the broiler. Stay close, rotate it halfway through, and prick any bubbles that puff up.
Frequently Asked Questions
What is the difference between flammkuchen and pizza?▼
While they both have the same concept of putting toppings on dough and baking in the oven, the key difference is the preparation method of the two doughs. A typical pizza dough is made with yeast, whereas this dough has no yeast. The yeast in a pizza dough makes the dough rise, which gives pizza its puffy, airy crust. We don’t have that here, so the flammkuchen dough stays flat and thin, which is exactly what gives it that crispy, cracker-like base.
Can I make the dough ahead of time?▼
Yes! Once it’s kneaded, the dough will keep in the fridge for up to 72 hours. You can also freeze it after kneading and portioning. Just thaw it overnight in the fridge before rolling it out and baking.
So, can I use sour cream or not?▼
The traditional version of flammkuchen is topped with crème fraîche, and I really see why! The bacon version I had with crème fraîche tasted extremely rich and satisfying, and the crème fraîche has so much flavor.
However, I didn’t want to make a blanket statement, and I want to debunk the myth that you should ENTIRELY avoid using sour cream. If you’re using sour cream, go for a higher fat one so it’s as close to the richness of crème fraîche as possible. Just like with crème fraîche, scrape on a thin layer rather than lathering it on, and make sure it isn’t too watery. I don’t recommend low fat sour cream, since it’s too watery and will likely ruin your crust.
How to Serve Flammkuchen
Enjoy it immediately as an appetizer or on its own! Typically, it is enjoyed with your favorite wine!
If you’re having a dessert version, you’re in for a treat! Traditionally, the sweet versions of flammkuchen were served at the end of a meal, so these dessert variations are perfect to follow your main dinner.
Other Delicious Pizza-Style Recipes!
- Fall vibes: These Puff Pastry Tarts with Potatoes and Ricotta have all the fall vibes! We spread ricotta with some sliced potatoes over puff pastry for a satisfying appetizer!
- For a new pizza twist: My BBQ Chicken Naan Flatbread Pizza uses a naan dough as the base, and it’s topped with incredible BBQ chicken!
- Healthy: Think you can’t enjoy pizza while maintaining a healthy lifestyle? Think again! My Heart Healthy Chicken Pizza features a thin crust pizza, topped with grilled chicken and tons of nutritious veggies to get your fiber in! This pizza can easily be part of your healthy lifestyle!
- A vegetarian delight without the oven: In India, many households don’t have ovens, so pizzas need to be made over the stove. I show how to do this with my Paneer Tikka Pan Pizza recipe!
Don’t forget to check out more German recipes and French recipes I have on the blog for more inspiration!
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
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