Sauerkraut Pizza

Prep Time
Cook Time
Ready In

Recipe: #10714

October 12, 2013

"This kind of pizza we first tried at the local Waynesville, Ohio Sauerkraut Festival where a booth serves sauerkraut pizza. They don’t use the bratwurst but instead just a pork sausage, but I prefer the crumbled brats. I also use mushrooms which they don’t use."

Original is 2 servings


  • Serving Size: 1 (637.2 g)
  • Calories 1302.7
  • Total Fat - 55.2 g
  • Saturated Fat - 22.9 g
  • Cholesterol - 114.7 mg
  • Sodium - 2900.8 mg
  • Total Carbohydrate - 140.2 g
  • Dietary Fiber - 9.3 g
  • Sugars - 5.7 g
  • Protein - 57.1 g
  • Calcium - 1039.2 mg
  • Iron - 10.1 mg
  • Vitamin C - 41.1 mg
  • Thiamin - 1.7 mg

Step by Step Method

Step 1

Preheat oven to 500F. Preheat a pizza stone on the lowest oven rack.

Step 2

Brown bratwurst with the casing removed until it is cooked through; drain, then chop more if needed.

Step 3

Divide dough into two pieces and shape into balls; place on parchment paper and on top of a heating pad or other warm surface and allow dough to warm up and relax.

Step 4

Press dough out with your hands on the parchment; if it draws back a lot, allow it to relax further. When you can press out the dough as thin as you like, brush the top of the dough with olive oil.

Step 5

Slide parchment onto pizza stone and bake a few minutes to par-bake the crust until it bubbles but not so much that it burns. Don’t pop the bubbles.

Step 6

Pull out the dough and top with sauce, mushrooms, minced onions, cooked crumbled bratwurst, then top with mozzarella cheese, sauerkraut and pepper slices.

Step 7

Bake for up to ten minutes on the parchment, on the pizza stone, until it is as dark as you like.

Step 8

Remove pizza on parchment from oven onto your peel, then slide the pizza off the paper and cut into pieces.

Step 9

Sprinkle with Parmesan before serving.


  • Use a pizza stone with this. It really does make a difference.

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