Fall always reminds me of big flavors and cozy gatherings, and nothing says Octoberfest quite like the mix of tangy sauerkraut, crisp apples, and melted cheese. Instead of the usual bratwurst platter, I decided to turn those German-inspired flavors into a quick and budget-friendly pizza. It’s the kind of recipe that feels festive enough for a celebration but simple enough for a weeknight dinner. With caramelized onions, a creamy mustard sauce, and that irresistible mix of sweet and sour, this pizza brings all the Octoberfest vibes straight to your table—no beer tent required.
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Ingredients You’ll Need
For the Sauce (whisk together):
- 3 Tbsp German-style mustard (Düsseldorf for sharp, Bavarian for sweet)
- 2 Tbsp sour cream
- 1 tsp apple cider vinegar
- 2 tsp water
For the Pizza:
- Pre-made pizza dough (flatbread or store-bought crust works great)
- Mustard sauce base
- Caramelized onions (1/2 large onion cooked low and slow until golden)
- 1 cup sauerkraut (drain really, really well!)
- 1 apple, thinly sliced (Granny Smith for tart, Honeycrisp for sweet)
- 1–1 ½ cups cheese (Emmental + sharp white cheddar is my favorite combo)
How to Make It
- Preheat your oven to 425°F (220°C). If you’re using a pizza stone, pop it in to heat up too.
- Caramelize the onions. Slice 1 large onion thinly and cook half in a skillet with a little oil or butter over medium-low heat, stirring occasionally, until golden and jammy (about 20–25 minutes).
- Make the sauce. Whisk together mustard, sour cream, vinegar, and water until smooth and spreadable. Taste and adjust—add more sour cream if you want it creamier, more mustard if you want it punchier.
- Assemble the pizza. Roll out or place your flatbread on a baking sheet. Spread the mustard sauce over the base. Add a layer of caramelized onions, then scatter the drained sauerkraut and apple slices. Top generously with cheese.
- Bake. Slide into the oven for 12–15 minutes, or until the crust is golden and the cheese is bubbly and starting to brown.
- Serve hot. Slice into wedges, add a sprinkle of fresh thyme or chives if you like, and enjoy immediately.
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Ingredient Substitutions
- Sauerkraut → Use pickled red cabbage or sautéed cabbage if you want something milder.
- Apples → Pears work beautifully if that’s what you have on hand.
- Cheese → Swap in Gruyère, Fontina, or even mozzarella if that’s what’s in your fridge.
- Sauce → No apple cider vinegar? Use lemon juice or a splash of white wine vinegar. You could also use 1 Tbsp of your favorite German-style Beer.
Budget-Friendly Tips
- Get more out of sauerkraut: Larger jars or cans are usually cheaper per ounce. Use what you need for the pizza, then stir the rest into potato salad, grilled cheese, or even scrambled eggs for a tangy kick.
- Rethink the crust: You don’t need a pricey dough to make this work. Flatbreads, naan, or even halved French bread make great bases. For parties, cut tortillas into rounds and bake mini Oktoberfest bites.
- Cheese drawer magic: Don’t run to the store just for Gruyère. Mix and match what’s already in your fridge—sharp cheddar, provolone, mozzarella, even Swiss. Pair one with good melt (like mozzarella) and one with good flavor (like cheddar), and you’ve got balance.
- Use “ugly” apples: Grocery stores often mark down bruised or soft apples. Since they’ll be baked, nobody will notice, and the flavor actually deepens in the oven.
- Caramelize once, eat twice: Onions take time, so make extra. Freeze in small portions and pull them out for sandwiches, casseroles, or omelets later in the week.
- Skip the bratwurst splurge: If you want that smoky flavor without the extra cost, stir a little smoked paprika into the onions or sauce. You’ll get the same cozy vibe.
- Upgrade plain mustard: If you only have yellow mustard at home, whisk it with a little honey and a splash of vinegar. It tastes surprisingly close to Bavarian mustard without buying a new jar.
- Bake in batches: Since the oven’s on, prep a second pizza with whatever toppings you’ve got hanging around. Wrap it up and freeze before baking for a no-effort dinner another night.
Serving Suggestions
- Pretzel pairing: Serve slices with warm soft pretzels and a little extra mustard on the side for that classic Octoberfest feel.
- Make it a meal: Add grilled bratwurst or sausages and you’ve got a hearty dinner that feels straight out of a Bavarian beer hall.
- Perfect for parties: Cut the pizza into small squares or strips and serve on a platter for easy, crowd-friendly snacking.
- Balance it out: A crisp green salad or a scoop of German-style potato salad makes a simple side that rounds everything out without much effort.
Make-Ahead & Storage Info
- Prep ahead: Caramelize onions up to 3 days ahead; store in the fridge. Sauce can be mixed 2–3 days in advance as well.
- Storage: Leftover pizza keeps in the fridge for up to 3 days. Reheat in a skillet or oven for best results.
- Freezer-friendly: You can assemble the pizza (uncooked) and freeze it, tightly wrapped, for up to 2 months. Bake from frozen, adding 5–7 minutes to the cook time.
Pro Tips
- Bake on a pizza stone or directly on the oven rack for an extra-crispy crust.
- Drain sauerkraut really well—squeeze it in a paper towel if needed—to keep the crust crisp. This step is super important so your crust isn’t soggy!
- If you like a stronger mustard flavor, brush a thin layer directly onto the dough before adding the sauce.
Variations to Try
- Octoberfest Meat Lovers: Add bratwurst or bacon, try mixing in thin slices of smoked kielbasa or leftover ham for an even heartier version.
- Sweet & Savory: Instead of (or along with) honey, try a light brush of maple syrup or a spoonful of spiced apple butter right before serving. It brings out the apple notes without overwhelming the tang of the sauerkraut.
- Veggie Boost: Roasted bell peppers and mushrooms are classics, but you could also add shredded red cabbage for extra color and crunch, or roasted root veggies like carrots and parsnips for a true fall harvest twist.
- Caraway Twist: For an even stronger nod to German baking, mix the caraway seeds right into the crust or dough before baking instead of just sprinkling on top.
- Cheese Swap: Try smoked gouda for a deeper flavor, or a dollop of quark or cream cheese after baking for a creamy finish that feels very European.
- Pickle Lovers: Add a few thinly sliced dill pickles or bread-and-butter pickles on top after baking. It echoes the tang of sauerkraut and gives an unexpected crunch.
- Oktoberfest “White Pizza”: Skip the mustard sauce and use a garlic cream base instead, then top with sauerkraut, onions, and apples for a milder but still German-inspired take.
- Crunch Factor: Scatter crushed pretzels over the cheese before baking for a salty, crispy topping.
- Beer Hall Vibes: If you’re open to cooking with beer, simmer the onions in a splash of lager while caramelizing. The flavor cooks down and adds a subtle malty sweetness.
- Kid-Friendly Twist: Swap apples for pears and use mozzarella as the main cheese—milder flavors that still carry the Oktoberfest theme but may win over picky eaters.
Final Thoughts
This Easy Octoberfest Pizza is proof that festive food doesn’t need to be complicated or expensive. With just a handful of pantry staples and a little creativity, you can bring German-inspired flavors to your own kitchen in a fun, budget-friendly way. Whether you’re celebrating Octoberfest with friends or just craving something different for pizza night, this recipe is a cozy, flavorful way to make fall feel special.
Sauerkraut Pizza with Apples and Onions
This easy Octoberfest-style pizza layers a tangy mustard sauce with caramelized onions, crisp apples, and sauerkraut, all topped with melted cheese. A fun twist on traditional sauerkraut recipes, it’s a cozy, budget-friendly way to bring Octoberfest flavors to pizza night.
Equipment
- Large skillet or sauté pan for caramelizing onions
- Mixing bowl and whisk to make the mustard sauce
- Cutting Board and Knife for slicing apples and onions
- Colander or strainer to drain sauerkraut thoroughly
- Baking sheet or pizza stone to cook pizza
- parchment paper optional to help with clean-up
- Pizza cutter or sharp knife to slice pizza
Ingredients
- 3 tbsp German-Style Mustard Düsseldorffor sharp, Bavarian for sweet
- 2 tbsp Sour Cream
- 1 tsp Apple cider vinegar
- 2 tsp Water
- 1 Pre-made pizza dough
- 1/2 large Onion
- 1/2 cup Sauerkraut
- 1 Apple, thinly slice Granny Smith for tart, Honeycrisp for sweet
- 1/2 cup Cheese Emmental+ sharp white cheddar is my favorite combo
Instructions
- Preheat your oven to 425°F (220°C). If you’re using a pizza stone, pop it in to heat up too.
- Caramelize the onions. Slice 1 large onion thinly and cook half in a skillet with a little oil or butter over medium-low heat, stirring occasionally, until golden and jammy (about 20–25 minutes).1/2 large Onion
- Make the sauce. Whisk together mustard, sour cream, vinegar, and water until smooth and spreadable. Taste and adjust—add more sour cream if you want it creamier, more mustard if you want it punchier.3 tbsp German-Style Mustard, 2 tbsp Sour Cream, 1 tsp Apple cider vinegar, 2 tsp Water
- Assemble the pizza. Roll out or place your flatbread or dough on a baking sheet. Spread the mustard sauce over the base. Add a layer of caramelized onions, then scatter the drained sauerkraut and apple slices. Top generously with cheese.1 Pre-made pizza dough, 1/2 cup Sauerkraut, 1 Apple, thinly slice, 1/2 cup Cheese
- Bake. Slide into the oven for 12–15 minutes, or until the crust is golden and the cheese is bubbly and starting to brown.
- Serve hot. Slice into wedges, add a sprinkle of fresh thyme or chives if you like, and enjoy immediately.
Notes
- Drain sauerkraut really well — too much liquid can make the crust soggy. A quick squeeze in a clean kitchen towel or paper towels works best.
- Caramelizing onions takes patience — keep the heat low and give them time (20–25 minutes). They should be golden and jammy, not burned.
- Flatbread shortcut — if you’re using naan or flatbread, bake time will be a little shorter (10–12 minutes instead of 15).
- Cheese flexibility — Emmental and cheddar are classic, but use whatever melty + flavorful combo you’ve got. Mozzarella with a touch of Parmesan works in a pinch.
- Flavor balance — if your sauerkraut is very sharp, go with a sweeter apple (like Honeycrisp) to balance. If it’s mild, Granny Smith gives a nice tart edge.
- Oven temps vary — keep an eye on your pizza the last few minutes of baking to prevent over-browning.
