This is the original flammkuchen recipe from Alsace (previously Elsass). With an irresistible, thin and crispy crust, this pizza-style dish is topped with bacon, red onion and crème fraîche.
Flammkuchen originally comes from Elsass in Germany, which is now Alsace (in France). This is the original recipe with crème fraîche, red onion and bacon.
This dish is also known by its French name "tarte flambée". Pizza makers in Germany used a small portion of the dough to check whether an oven was up to temperature.
As it is always a pity to throw away food, they decided to add a simple topping. Voila! That's how the flammkuchen was born.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2015-01-17, this recipe is for 2 persons and takes 2 hours.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-09-21
In a large bowl, combine the lukewarm water with 7 grams of yeast and 1/2 teaspoon of sugar. Stir well, and let it stand for at least 5 minutes. Add the flour to the yeast mixture, with a pinch of salt and a dash of olive oil.
Mix into a dough in a stand mixer, and knead for 5 to 10 minutes using a dough hook. Add a dash of olive oil to the other bowl, then place the dough in the bowl and cover with a clean, damp tea towel.
Let the flammkuchen dough rise in a warm place for an hour and a half, or until the dough has doubled in volume.
Preheat the oven to a temperature of 250 degrees Celsius. Remove the dough from the bowl and roll it out on your work surface until wafer thin.
Make sure that the thickness of the pizza base is no greater than 2 millimetres. You can bake 2 large flammkuchen with this quantity of dough. Line the baking tray with baking parchment.
Place the pizza base on the paper and cover with crème fraîche, leaving the edges exposed. The edges may rise and curly up during baking, causing any toppings on them to burn.
Slice the red onion into thin half moons. Sprinkle the bacon and onion rings over the 2 flammkuchen. Season with salt and pepper, to taste.
Bake the flammkuchen in the preheated oven for 8 minutes, or until the bases are lightly browned. Serve immediately. Enjoy your meal!
If you're interested in a more detailed step-by-step guide on how to make pizza dough, click on the image below:
What is the difference between flammkuchen and pizza?
The dishes are similar: a base of bread topped with a variety of ingredients, which are baked in a hot oven.
However, the major differences between flammkuchen and pizza are their shapes, and the very simple toppings used on flammkuchen.
Is a tarte flambée the same as flammkuchen?
Yes, both are different names for the same dish. Tarte flambée is the French name and flammkuchen is the German.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 125 | gram | flour | gluten | 455.00 | 87.25 g | 1.88 g | 1.88 g | 0.25 g | 14.25 g | 3.50 g | 2.50 mg | 1.25 mg | 25.00 mg | 25.00 mg | 225.00 mg | 125.00 mg | 0.38 mg | 1.38 mg | - | - | - | - | - | 0.15 mg | 0.13 mg | 0.35 mg | - | 43.75 µg | - | - | - |
| 75 | ml | lukewarm water | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 3.5 | gram | of yeast | 14.21 | 1.21 g | 1.21 g | 0.15 g | 0.02 g | 1.68 g | 0.63 g | 2.45 mg | 0.14 mg | 1.75 mg | 5.60 mg | 49.00 mg | 4.20 mg | 0.12 mg | 0.28 mg | - | - | - | - | - | 0.42 mg | 0.70 mg | 0.15 mg | - | 101.50 µg | - | - | - | |
| 0.25 | teaspoon | of sugar | 5.03 | 1.24 g | 1.24 g | - | - | - | - | - | - | - | 0.03 mg | 0.05 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| olive oil | 4.06 | - | - | 0.46 g | 0.07 g | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 115 | gram | crème fraîche | milk | 386.40 | 2.30 g | 0.58 g | 41.40 g | 24.15 g | 2.88 g | - | 28.75 mg | - | 80.50 mg | 11.50 mg | 115.00 mg | 69.00 mg | 0.01 mg | 0.23 mg | - | - | 1.15 mg | 1.04 mg | 0.35 mg | 0.02 mg | 0.11 mg | 0.02 mg | 0.23 µg | 2.30 µg | - | - | - |
| 25 | gram | of bacon | 99.75 | 0.10 g | - | 9.48 g | 3.38 g | 3.80 g | 0.13 g | 250.00 mg | 0.15 mg | 2.00 mg | 2.50 mg | 50.00 mg | 27.50 mg | 0.03 mg | 0.43 mg | - | - | - | 0.15 mg | - | 0.10 mg | 0.05 mg | 0.05 mg | 0.18 µg | 0.25 µg | 0.03 mg | - | - | |
| 0.5 | red onion | 22.50 | 3.81 g | 3.81 g | 0.13 g | 0.06 g | 0.75 g | 1.56 g | 5.63 mg | 0.31 mg | 18.75 mg | 6.25 mg | 109.38 mg | 26.25 mg | 0.05 mg | 0.50 mg | - | - | 4.06 mg | - | - | 0.02 mg | 0.02 mg | 0.08 mg | - | 6.25 µg | - | - | - | ||
| salt and pepper | 8.79 | 2.27 g | 0.02 g | 0.11 g | 0.05 g | 0.36 g | 0.89 g | 678.27 mg | 0.18 mg | 8.00 mg | 2.66 mg | 22.17 mg | 3.03 mg | 0.02 mg | 0.02 mg | 1.03 µg | 0.04 µg | 2.67 mg | - | - | - | - | 0.01 mg | - | 0.35 µg | 0.16 mg | 5.73 µg | - | |||
| 995.73 | 98.18 g | 8.73 g | 53.60 g | 27.97 g | 23.71 g | 6.70 g | 967.59 mg | 2.03 mg | 136.00 mg | 53.54 mg | 570.60 mg | 254.98 mg | 0.60 mg | 2.84 mg | 1.03 µg | 0.04 µg | 7.89 mg | 1.18 mg | 0.35 mg | 0.71 mg | 1.01 mg | 0.67 mg | 0.40 µg | 154.40 µg | 0.18 mg | 5.73 µg | - | ||||
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