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Authentic Flammkuchen with a crisp crust, creamy topping, bacon, and onions. You will love this easy and delicious German-French flatbread pizza.
Flammkuchen, or tarte flambé, is a delicious, ultra-thin German-French flatbread topped with crème fraîche, bacon, and onions. Originating from the Alsace region, this dish is similar to pizza but has a crisp, cracker-like crust and a creamy topping instead of tomato sauce. It’s quick and easy to make at home, perfect as an appetizer, light meal, or snack!
Looking for more German recipes? Try my Zwiebelkuchen (Onion Cake) recipe, which is made with yeast dough and very popular in Bavaria, or if you’re looking for something sweet, try my German Strawberry Cake!
Why you’ll love this recipe
- Easy Recipe – No yeast means no rising time, so the dough comes together quickly and results in a crispy, thin crust.
- Authentic Recipe – The combination of crème fraîche, lardons, and onions is a classic. I also don’t use pizza dough but the traditional dough.
- Fast Baking Time – At a high temperature, Flammkuchen bakes in just 10–15 minutes.
- Customizable – You can add cheese, herbs, or even caramelized onions for a twist.
Flammkuchen is often called German Pizza in the US, but it is neither really German nor a traditional pizza dough. It originated in the Upper Rhine Valley specifically the Alsace region, which has alternated between German and French control in the last centuries. Today it is part of France and the Flammekueche is now part of German and French cuisine.
The dough isn’t made with yeast or other leaveners. The name comes from the fact that it is traditionally baked in a wood-fired oven. It was actually invented to test the oven to find out if it was at the right temperature to bake bread.
Ingredient notes
Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.
- Flour: All-purpose flour works perfectly for this dough. You can also use bread flour for a chewier texture.
- Oil: I like to use olive oil in this recipe. But you could also use avocado oil or vegetable oil.
- Crème Fraîche: Traditional Flammkuchen uses crème fraîche, but full fat sour cream is a great substitute in my experience. Check out how to make your own crème fraîche below.
- Bacon: Thick-cut bacon works best in my opinion, it gives the best texture and flavor. Cut it into matchsticks. In France, you would use lardons and in Germany, Speck is commonly used.
- Onions: A finely sliced yellow or white onion works best. You can use red onions for a slightly sweeter taste.
Making the topping
The classic topping for Flammkuchen is made from crème fraîche. It is similar to sour cream but richer, creamier and less tangy. Crème fraîche has a fat content of around 30% and sour cream about 20%. If you’re looking for a substitute, you can use full fat American sour cream or make your own crème fraîche (see below). I don’t recommend using yogurt (or Greek yogurt) as a replacement because it is usually too thin and can make the crust soggy and has even less fat, which would change the taste and texture of the recipe.
How to make Crème fraîche
Making Crème fraîche at home is easy and often cheaper than buying it at the store. Just mix heavy cream with a little buttermilk and let it sit, covered, at room temperature for about 12 hours. During this time, the cream thickens and develops a tangy flavor. Once ready, store it in the fridge for about a week. The mixture will continue to thicken once you put it in the fridge. I usually use 1 tablespoon of buttermilk and 1 cup of heavy whipping cream.
Recipe Tip
For an ever crispier result, you can use a pizza stone. Preheat it in the oven while the dough rests, and slide the Flammkuchen without baking paper onto the hot stone.
Assembling the Flammkuchen
Traditional Flammkuchen dough doesn’t contain yeast, so making the dough is very easy. Roll it out as thin as possible using a rolling pin, then add the toppings. You also don’t need to precook the bacon and onions, this isn’t done traditionally. Just cut the onion very thinly and make sure to not overload the dough with toppings so it bakes evenly, and the topping is done when the baking time is up.
Topping variations
The classic topping for Alsatian Flammkueche is creme fraiche (or fromage blanc), white onions, and lardons (bacon). But today there are many variations, and you could top it with whatever you prefer. For a vegetarian version, you could omit the bacon and add more onions or other vegetables. Here are some of the more traditional variations that you can often find at markets and restaurants:
Gratinée: In addition to the bacon and onions, it is topped with some Gruyère cheese
Munster: The classic garniture plus added Munster cheese
Forestière: For this variation, finely sliced mushrooms are added
Sweet: Then there is also the dessert version that is made with finely sliced apples and a sprinkle of cinnamon on top of a layer of crème fraîche sweetened with a bit of sugar, and sometimes it even gets flambéed with Calvados or another sweet liqueur
Serving Suggestions
Flammkuchen makes a great lunch or dinner and is often served at Christmas markets in Germany and Alsace. It’s a meal on its own, but if you like to serve it with a side, I recommend my German Cucumber Salad or a simple green salad with a vinegar-based dressing that goes great with the richness of this dish.
Storage and Reheating Instructions
Make ahead: You can prep the dough in advance and store it in the fridge for up to 24 hours. Let it come to room temperature before rolling it out. I don’t recommend assembling the whole flatbread in advance because it will get soggy.
Storage: Flammkuchen is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days.
Reheating: To restore its crispy texture, reheat Flammkuchen in a preheated oven at 375°F (190°C) for about 5–7 minutes. Avoid using the microwave, as it will make the crust soft.
More Bacon recipes to try
German Recipes
German Potato Salad
Appetizer Recipes
Cheesy Bacon and Caramelized Onion Dip
Sides & Salads
Roasted Brussels Sprouts with Bacon
Flammkuchen (German Pizza)
Ingredients
For the Dough
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons olive oil, plus more for coating the dough
- ½ cup water, lukewarm
For the Topping
- ¾ cup crème fraîche, or sour cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pinch nutmeg
- ⅔ cup bacon matchsticks, about 8 slices thick-cut bacon
- 1 medium onion, cut into thin half moons
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, salt, olive oil, and water. Mix until a smooth dough comes together.2 cups all-purpose flour, ¼ teaspoon salt, 2 tablespoons olive oil, ½ cup water
- Coat the dough with some olive oil and cover with plastic wrap. Let rest at room temperature for about 30 minutes while you preheat the oven.
- Preheat the oven to 480 degrees F (250 C).
- Thinly roll out the dough and transfer it to a parchment paper-lined baking sheet.
- Combine crème fraîche with salt, pepper, and nutmeg. Spread over the rolled-out dough. Sprinkle bacon cubes and onion evenly over the dough.¾ cup crème fraîche, ½ teaspoon salt, ¼ teaspoon pepper, 1 pinch nutmeg, ⅔ cup bacon matchsticks, 1 medium onion
- Bake in the middle of the oven for 10-15 minutes or until the crust is golden brown and the bacon cooked.
Notes
- I don’t recommend using yogurt in this recipe because it is too thin and doesn’t have enough fat
- Roll the dough out as thin as possible
- Don’t overload the Flammkuchen with toppings, or it will not cook evenly and the middle might not be crispy
- For even crispier results, use a pizza stone
- Calories are for one serving, this recipe makes 4 servings
- You can switch to metric measurements below the list of ingredients
