thermomix flammkuchen


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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 people

This Flammkuchen is the quickest possible pizza you can make at home and it hardly requires any effort, especially when using the Thermomix. The toppings are endless and the taste factor is incredibly crunchy! 

Flammkuchen is my saviour and I make it all the time when I am in a hurry and wanted something delicious for dinner super fast. It is such a nice way of eating pizza without yeast and puffy pizza dough. It's thin, its crisp and there are endless possibilities for toppings. 

The classic Flammkuchen is made with onions, bacon and sour cream but I like it slightly more varied. For this  flammkuchen I used leek instead because I find it produces such a nice and sweet flavour and decorated the finished pizza with fresh parma ham.

The base is made with sour cream but you can equally go for a tomato base. The cheese I used for topping is a classic Gruyere cheese but any nice and mature cheese that will melt nicely is good.


  • 250 g plain flour
  • 30 g sunflower oil
  • 120 g lukewarm water
  • 1 pinch fine sea salt
  • 1 large leek
  • 100 g gruyere cheese
  • 200 g sour cream
  • 1 tsp dried oregano
  • 1 pinch black pepper
  • 100 g parma ham (or prosciutto)
  • 1 handful watercress


  1. Place the flour, oil, water and salt in the mixing bowl. Knead 2 Min./ Kneading function. Tip the mixture onto a piece of cling film and wrap tightly into a disc. Refrigerate for 20 minutes.

  2. Meanwhile, slice the leek into 1/2 cm chunks and set aside.
  3. Place the gruyere cheese in the mixing bowl and chop 5 Sec. / Speed 7. Transfer into a bowl and set aside.
  4. Preheat the oven to 250C / 230C Fan / Gas Mark 10.
  5. Once the dough has rested, uncover and tip onto a floured surface. Cut the disc in half and roll each piece out into a very thin (no more than 0.3cm thick) rectangle that fits a large baking tray. The thinner it is, the better it will taste. Place each rectangle onto a baking tray lined with greaseproof paper and prick several times with a fork.
  6. Evenly spread the sour cream over both bases and scatter over the dried oregano and black pepper. Now you can top each pizza with the leeks and cheese. Make sure not to use too much otherwise the pizza will be soggy. Bake each pizza for 5-10 minutes until it is golden brown and crispy.
  7. Decorate with the parma ham slices and watercress and serve immediately!
Nutrition Facts
Amount Per Serving
Calories 612 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 14g 70%
Cholesterol 70mg 23%
Sodium 306mg 13%
Potassium 247mg 7%
Total Carbohydrates 52g 17%
Dietary Fiber 2g 8%
Sugars 2g
Protein 18g 36%
Vitamin A 18.4%
Vitamin C 3.8%
Calcium 33.4%
Iron 20.3%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Ali on September 25, 2017 at 1:17 am

    Hi. My daughter and I are coeliac. Would this work with gluten free flour? It looks lovely.

    • admin admin on October 3, 2017 at 11:15 am

      Yes very well actually 🙂 Simply replace 1:1 with gluten free flour x

  2. Arjen on February 17, 2019 at 5:00 am

    was too sticky and didnt rise

    • Jesse S Jesse S on February 26, 2019 at 10:58 am

      This is not meant to rise. It is a flatbread 🙂 I make it every week and it’s always perfect. The stickiness could come from the oil you used.

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