This vegan flammkuchen recipe is a spin on traditional Alsace pizza. Thin, crispy flatbread is topped with vegan crème fraiche, red onion and coconut bacon to make a seriously addictive snack!
Flammkuchen (Flammekueche), also known as tarte flambée, is a traditional dish from the Alsace region of France. It’s made with a thin, crispy crust, somewhere between a flatbread and a pizza.
Although there are many different renditions of flammkuchen, it’s typically topped with crème fraiche, onions and bacon. Today, we are making flammkuchen vegan-friendly so everyone can enjoy this delicious snack!
How to make Flammkuchen Vegan
To make this flammkuchen vegan, I’ve simply substituted normal creme friache for a dairy-free creme fraiche. I’ve also swapped out regular bacon for coconut bacon.
Coconut bacon is super easy to make, and adds salty, crispy goodness to the flammkuchen without having to add meat! If you want to save time, you can also use ready-made vegan bacon.
Step-by-step on how to make vegan flammkuchen
1. MAKE FLAMMKUCHEN DOUGH: In a bowl, combine flour, salt, olive oil and water. Knead for a few minutes until the dough is no longer sticky, adding more flour if needed. Cover and rest the dough for 30 minutes.
2. MAKE COCONUT BACON: Combine coconut flakes, soy sauce and maple syrup in a bowl. Spread out coconut on a lined baking sheet and bake for 8 minutes or until light brown. Remove from oven and leave to cool.
3. MAKE VEGAN CREME FRIACHE: In a small bowl, mix vegan creme friache with salt, pepper and a pinch of nutmeg to taste.
4. ROLL OUT DOUGH: Roll out dough on a lightly floured surface into two large rectangular bases.
5. COMPILE VEGAN FLAMMKUCHEN: Place bases onto lined baking sheets, and top with vegan creme friache, coconut bacon and sliced red onion. Bake in oven for 18 minutes or until golden.
6. SERVE FLAMMKUCHEN: Remove from oven, garnish with parsley and slice into pieces.
Ingredients for Vegan Flammkuchen
FLOUR: You can use regular, all-purpose flour for this vegan flammkuchen. You don’t need to use bread flour.
COCONUT FLAKES: To make the coconut bacon, large, untoasted coconut flakes will give the best result. You can also substitute coconut bacon for ready-made vegan bacon of your choosing.
ONION: You can use red or white onion, however I like the slight sweetness the red onion brings.
VEGAN CREME FRAICHE: For this recipe, I used Oatly’s oat-based Creme Fraiche. I found it was really creamy and had a nice, neutral flavour. Feel free to use whatever vegan creme fraiche or sour cream you have available.
PARSLEY: This is an optional addition to add a little freshness and colour to your flammkuchen. It’s not traditionally used.
Storage Instructions for Flammkuchen
To store any leftover vegan flammkuchen, you can place it in an airtight container and store it in the fridge for up to 3 days. Reheat in the oven before serving.
You can also freeze leftover flammkuchen dough in the freezer for up to 3 months. To use, thaw in the fridge overnight, then let it come to room temperature before rolling it out.
Servings Suggestions for Veggie Flammkuchen
Flammkuchen makes a great snack, appetizer or light meal. You could serve it alongside other German classics like vegan currywurst , or with an avocado, spinach & quinoa salad for a lighter meal.
Vegan Flammkuchen
This vegan flammkuchen recipe is a spin on traditional Alsace pizza. Thin, crispy flatbread is topped with vegan crème fraiche, red onion and coconut bacon to make a seriously addictive snack!
Ingredients
Dough
- 200g all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
- 110ml water
Coconut Bacon
- 40g coconut flakes
- 2 tsp soy sauce
- 1 tsp maple syrup
Toppings
- 200g vegan crème fraîche
- Pinch of nutmeg
- Salt & pepper, to taste
- 1 red onion, finely sliced
- Chopped parsley, to garnish (optional)
Instructions
- Preheat oven to 165°C (330°F).
- In a bowl, combine flour, salt, olive oil and water. Knead for a few minutes until the dough is no longer sticky, adding more flour if needed. Cover and rest the dough for 30 minutes.
- Meanwhile, make the coconut bacon. Combine coconut flakes, soy sauce and maple syrup in a bowl. Spread out coconut on a lined baking sheet and bake for 8 minutes or until light brown. Remove from oven and leave to cool. Turn oven up to 200°C (392°F).
- In a small bowl, mix vegan creme friache with salt, pepper and a pinch of nutmeg to taste.
- Roll out dough on a lightly floured surface into two large rectangular bases. Place bases onto lined baking sheets, and top with vegan creme friache, coconut bacon and sliced red onion.
- Bake in oven for 18 minutes or until golden. Remove from oven, garnish with parsley and slice into pieces.
More tasty vegan recipes to try:
- Vegan Stuffed Avocados Recipe (Abacate Recheado)
- Georgian Eggplant Rolls
- Vegan Pea and Mint Soup Recipe
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