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  6. German Flammkuchen Recipe – How to Make Flammkuchen at Home
German Flammkuchen Recipe – How to Make Flammkuchen at Home

German Flammkuchen Recipe – How to Make Flammkuchen at Home


I still remember my first Flammkuchen…. We were visiting my cousin and her family at their Hotel in Vechta. They served it to us for dinner (my kids even got to help make them) and we were all hooked. Fast forward a few years, and I want to make it here at home in the US. After some trial and error, and testing a few different topping ingredients, I’ve figured out a decent German Flammkuchen Recipe. Honestly, it’s not difficult to make (it’s even easier than Pizza)… it just takes following a few steps.

You can do this!

german flammkuchen recipe

What is Flammkuchen

Flammkuchen LOOKS like a pizza, and is labeled as “German Pizza” in some places, but it’s not a pizza. The dish was invented a few hundred years ago, as a test for oven heat. In the days of wood burning bread ovens (this is before temperature dials or thermostats for you younger readers) the Germans in the Alsace and the Palatinate would test if the heat of the oven by baking a thin bit of dough. If it was browned at the edges in 1-2 minutes, the oven was hot enough to bake bread.

Now, as Germans do NOT WASTE FOOD….Ever…. This tester piece would be eaten. But, as you can imagine, it tasted much better with toppings, so the Flammkuchen was born. (When the Alsace went back to France, they adopted the Flammkuchen, and changed the name to tarte flambée… (same stuff, fancier name).

german flammuchen recipe

German Flammkuchen Recipe

The traditional Flammkuchen is topped with creme fraiche, Speck (bacon), and onions. But you can be creative and switch things up!

german flammkuchen recipe

For example: 
Don’t want to use bacon? Use tiny bits of ham (or Schinken)… or leave the meat off!
In my family I have one person who has some trouble digesting raw onion, and another finds every last bit of onion and picks them off because she says “they’re gross”. So onions are problematic. I do have a work-around, just dice onions small and pre-cook… but it is also possible to leave them off altogether.
A little bit of cheese (not gobs, this isn’t American Pizza) like Gouda or Emmental go a long way to add flavor.
Thin slices of Zucchini or other squash are delicious!
Add slices of Mushroom to make Flammkuchen Forestière, it’s amazing!
Sliced Cherry Tomatoes are little little bombs of goodness….

Or take the Flammkuchen into a different direction with slices of pear and goat cheese. Or apple slices with cinnamon for a dessert Flammkuchen.

Honestly, you are only limited by your own creativity. (well, to a point… if you want pepperoni and mozzarella cheese, get a take-out pizza).

Another Note-

This recipe does not use yeast, which makes it fairly easy. You do have a little kneading and resting, but it’s still done in under an hour. Some Flammkuchen recipes use a yeast dough (some even say use the pizza dough from the grocery store that comes in a can…) I’ve tried a few different ones, and every single time, I end up with something that looks more like focaccia. (Clearly it’s user error.)

This non-yeast method is easier by far.

For Even BETTER Flammkuchen…. Use a Pizza Stone

#1 Pizza Stone - Baking Stone. SOLIDO Rectangular 14#1 Pizza Stone – Baking Stone. SOLIDO Rectangular 14#1 Pizza Stone - Baking Stone. SOLIDO Rectangular 14


Step by Step for making the German Flammkuchen Recipe

Mix the dough ingredients together, knead for a few minutes on a lightly floured surface, then wrap into a ball and let rest for 30 minutes.

german flammkuchen recipe

Roll out on a sheet of parchment paper. Roll it out very thin

german flammkuchen recipe

Mix Creme Fraiche with seasonings

german flammkuchen recipe

Spread the sauce on the dough, and sprinkle on toppings


Onion and Schinken

german flammkuchen recipe

Tomato, Schinken, and Gouda Cheese

german flammkuchen recipe

Schinken and Gouda Cheese

german flammkuchen recipe
Bake on top of a cookie sheet or pizza stone

german flammkuchen recipe
Eat !!

german flammkuchen recipe

Can’t find Creme Fraiche?

I used both Creme Fraiche and Crema Mexicana while testing my German Flammkuchen Recipe.. The Crema is more available here in my California Grocery stores…. mixed with a bit of Greek Yogurt, it works just fine. Alone it’s a bit too liquid. (even mixed, it’s more liquid than the Creme Fraiche). Some recipes say to use Sour Cream, but to me it’s TOO sour. Maybe mix it with a third of heavy cream to soften the flavor, and make it spreadable.

german flammkuchen recipe


  1. I use the largest flour tortillas I can find. Use the highest position in the oven @480F and watch until edges brown and get crispy, usually ready in five minutes. Also use a round heavy flat cast iron pizza pan and large round flat metal spatula to insert/remove Flammkuchen. It is much easier this way when sharing with friends along with good beer or Riesling. Was in the military 60 years ago on the French-German border (Elsass). Have visited friends many times since and have eaten copious amounts from wood fired ovens at Fests, at their homes or restaurants. If the virus subsides, will be returning mid September for four weeks.

  2. I’ve made many different recipes of Flammkuchen/Tarte d’Alsace and yours, BY FAR, turned out the best.

    Thanks for sharing. You’re awesome.

  3. Easy to make ur own cremefraiche: 2 cups heavy whipping cream; 3 TBS fresh buttermilk. Stir together well in a cup-like container (for easy storage); Loosely cover with a paper towel; Let sit for 12-24 hours (depending on how fast it sets) at room temperature. Stir and use. Store the rest covered in the fridge – should last up to couple weeks.

  4. I just stumbled onto your site looking for Flammkuchen ideas — you are doing a great job informing your readers about German traditions and information. Like your parents, I left Germany in 1960. I was back as a US Air Force officer 1970-75 and have been back almost annually visiting family. My first exposure to Zwiebelkuchen was in the late 1950s at my step-grandmother’s house who was a trained Swiss chef; later it was generally the food of choice during many fall visits to the Pfalz region, generally accompanied by Federweiße (not fully fermented young wine). During the last year I acquired two pizza ovens, a 13″ wood fired one (wood, charcoal &/or pellets) and a 16″ gas-fired one, with both having the capability of ~1000°F. While requiring frequent turning, Flammkuchen (or pizza) bake in under 2 minutes (average ~90 seconds). My next project will be to try your recipe & Don’s idea with a flour tortillas.


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