Sep 072021

I tried my very first Flammkuchen in Hobart, Tasmania back in 2020, just before Covid-19 struck.

It was a simple range of toppings, but man it blew my mind!
Since then I’ve tried my hand at recreating it, and I Think I’ve almost got it. Well close enough to where it should be in texture and flavor.

Now I’m planning to share this recipe in a Cook-A-Long style in September 2021.



Course: Dinner, Lunch
Cuisine: German
Keyword: Pizza
Prep Time: 40 minutes
Cook Time: 15 minutes
Thin and crispy German style Pizza.
Print Recipe


  • Oven
  • Baking pan or Pizza Stone
  • Mixing bowls 1 small, 1 large
  • Measuring cup
  • Scale
  • Sauté Pan
  • Pizza Cutter



  • 2 cup Flour all purpose
  • ½ tsp Salt
  • ½ cup Water
  • 2 Tbsp Olive Oil

Toppings: Basic

  • 1 cup Crème Fraiche Can substitute with Sour Cream*
  • ¼ tsp nutmeg
  • 1 Onions Brown/Red sliced
  • Parsley chopped
  • Ground black pepper
  • Cornstarch for dusting

Optional Toppings – Cheese

  • Any semi hard cheese: Swiss
  • Gruyere
  • Edam
  • Blue Cheese
  • Pecorino

Optional Toppings – Meat

  • 115 grams Bacon diced
  • 100 grams Prosciutto sliced
  • 100 grams Ham diced
  • 100 grams Chicken Shredded

Optional Toppings – Vegetables/Herbs

  • Button Mushrooms sliced
  • Red Capsicum
  • Spring Onion sliced
  • Olives black kalamata sliced
  • Oregano
  • Basil


  • Preheat oven to 250°C bake NOT fan forced
  • In a large bowl combine flour and salt, stir in oil and water until mixture begins to stick together.
    Turn out to a lightly floured surface and knead well until dough forms – It should be soft and smooth.
    3-5 min
  • Set dough aside, cover and let it rest for about 30 minutes.
  • In a small bowl, mix together crème fraiche and nutmeg. Set aside.
  • In a large pan, sauté bacon over medium high heat, until it is cooked. Don't crisp it up too much
    About 2-4 minutes.
    Remove the bacon from pan onto a paper towel. Set aside.
  • Using the bacon grease, sauté brown onions over medium heat until caramelized, about 10min, stirring occasionally.
    If using red onions you can skip this step, but slice them a little thinner.
    Set aside for assembly.
  • Roll and stretch out dough to 3-5 mm thick – You can make 2 smaller pizzas or 1 large one.
    *You can roll it out on wax paper, so it's easier to transfer to pizza stone
  • Spread the dough with crème fraiche and onion, sprinkle with your selections of meat, cheese, vegetables.
  • Transfer dough and baking paper to baking pan or pizza stone.
  • Bake until golden brown, about 10-15 minutes
  • Serve immediately with some wine.

Reader Comments

  1. 5 stars
    Super easy to make, delicious, and generous serving. You can also get creative with your own toppings. I had never worked with dough from scratch before and this was the perfect easy introduction!

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