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.