Sauerkraut Pizza (with Variations)

Sauerkraut pizzas with different toppings, sliced and served side by side on a rustic cutting board.

Sauerkraut Pizza (with Variations)

How to make sauerkraut pizza by using a selection of compatible toppings. Variation ideas and tips on handling the sauerkraut to ensure it contributes is characteristic flavor without overpowering the rest of the ingredients.

5 from 2 votes

Print Pin

Servings:

Calories: 612kcal

Author: Milena Perrine

Ingredients

16-20 oz pizza dough*
1 cup of very well drained sauerkraut naturally fermented

Bavarian Inspired TOPPINGS

7 oz crème fraîche**
2-3 links of cooked Bavarian bratwurst sliced
1 teaspoon caraway seed or to taste
1 tablespoon Bavarian or Dijon mustard
⅓ cup of shredded mild melting cheese such as Mozzarella or Gruyere optional

FLAMMKUCHEN Inspired Toppings

7 oz crème fraîche**
1 egg yolk***
1 teaspoon salt and ½ teaspoon pepper pinch of nutmeg (optional)
6 oz thick-cut bacon diced or cut into thin strips
1 large onion thinly sliced
thyme fresh or dried, to taste
⅓ cup of shredded mild melting cheese such as Mozzarella or Gruyere optional

Instructions

BAVARIAN INSPIRED
1. Preheat oven to 425 - 450 F depending on your oven's calibration.
2. Roll out pizza dough and place over parchment paper line baking sheets (optional but very helpful).
3. Mix the crème fraîche with the mustard and apply a thin layer over pizza dough. Layer the toppings: sauerkraut first, then caraway, then sausage and finally the cheese (if using).
4. Bake until the edges begin to brown and the dough is cooked through.
FLAMMKUCHEN INSPIRED
Prep work: Cook the sliced bacon until it renders most of its fat but is not yet crispy. Place on paper towels to drain. Saute the sliced onion in the bacon fat until soft and just beginning to brown here and there. Set aside.
1. Preheat oven to 425 - 450 F depending on your oven's calibration.
2. Roll out pizza dough and place over parchment paper line baking sheets (optional but very helpful).
3. Mix the crème fraîche with the egg yolk, salt, pepper and nutmeg and spread over pizza dough. Layer the toppings: sauerkraut first, then sauteed onions and thyme, bacon and finally cheese (if using).
4. Bake until the edges begin to brown and the dough is cooked through.

Notes

*Use your favorite pizza dough and budget about 4-5 oz of dough per individual 10 inch pizza if thinly rolled OR make this Flammkuchen dough we usually use.

For thicker crusts budget more dough. Also note that pizza dough weighs differently based on density.

** Substitute with the same amount of sour cream but because it contains less fat beat 1 egg yolk into it to prevent it from curdling. You could also use thick Alfredo sauce.

***Do not add an extra egg yolk if you are using sour cream (see **note above). Just the one.

Nutrition