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.

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Veronique van Ohmydish

Made by Véronique

Published at 2015-01-17, this recipe is for 2 people and takes 2 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 20-09-2023

2 hour 2 people Starters


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  • 250 grams flour
  • 150 ml lukewarm water
  • 7 grams of yeast
  • 1/2 teaspoon of sugar
  • Olive oil
  • 230 grams crème fraîche
  • 50 grams of  bacon
  • 1 red onion
  • Salt and pepper to taste
Flammkuchen ingredients
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Kitchen equipment

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  • Oven + baking tray
  • Baking parchment
  • Rolling pin
  • Stand mixer with dough hook attachment
  • 2 bowls
  • Chef's knife
  • Chopping board


2 hour 2 people Starters

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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.

Preparation 1 hour 45 minutes

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.


Finishing the flammkuchen 15 minutes

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: 

How to make pizza dough (18)
Step-by-step guide on making home-made pizza dough

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Flammkuchen: frequently asked questions

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.