Recipe description
June 15, 2026
Sauerkraut Potato Sourdough Flatbread
Tangy, fiber-rich flatbread celebrating sauerkraut and sourdough fermentation
Fermented Foods
Digestive Support
Gut Friendly
92%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
You indicated the following dietary preferences:
This recipe supports the following dietary preferences:
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We found the following allergens in the recipe ingredients: mustard, sulfites, egg
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Takes about 2 minutes.
Why this recipe fits you
- Fermented ingredients like sauerkraut and sourdough support gut-friendly microbes.
- Fiber from potato and cabbage plus polyphenols from vegetables promote diversity and fullness.
- Balanced with plant-based ingredients and moderate fats for steady energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Sauerkraut
1
cup
Potato, peeled
2
piece
Bread, sourdough
1
slice
Flour
1.5
cup
Water, still
0.5
glass
Salt
1
teaspoon
Oil, olive
2
tablespoon
Instructions
1
Preheat your oven to 400°F (200°C).
2
Peel and boil the potato until tender, then mash it.
3
In a bowl, combine the mashed potato, sauerkraut, salt, pepper, and olive oil.
4
On a baking sheet, place the slices of sourdough bread and top each with the mixture.
5
Sprinkle with fresh herbs.
6
Bake in the preheated oven for 15-20 minutes until the bread is crispy and the topping is warmed through.
More Recipes For Your Gut
Nutrition
360 kcal
Calories
12 g
Protein
52 g
Carbohydrates
7 g
Fiber
5 g
Sugar
14 g
Fat
2 g
Saturated fat
1.2 g
Salt
FAQ
Is this recipe gluten-free or can I make it gluten-free?
Not gluten-free as written; you can adapt with gluten-free flour and a gluten-free sourdough starter or use a gluten-free flatbread base.
Do sauerkraut and potato add fiber to this dish?
Yes. Sauerkraut provides fiber and cabbage polyphenols; potato adds resistant starch and texture; watch the sodium in sauerkraut.
Is this dish vegan?
It can be vegan as written if you skip animal-based toppings; check labels on any add-ons.
How should I store leftovers?
Refrigerate in an airtight container for 2–3 days; reheat in an oven, toaster oven, or skillet.
What are the prep and cook times?
Prep about 15–20 minutes; cook about 15–25 minutes; times vary with thickness.
What toppings pair well with this flatbread?
Fresh herbs, caramelized onions, mushrooms, yogurt or sour cream (or vegan alternatives), and optional grated cheese.
How can I adjust the texture for a crisper crust?
Preheat a baking stone or heavy sheet; brush lightly with oil; bake hotter and longer and roll thinner.
Can I freeze the dough or cooked flatbread?
Freeze baked flatbread for up to 1 month; or freeze the dough before shaping and thaw before cooking.
What substitutions can I use if I’m missing ingredients?
Swap potato for sweet potato or parsnip; swap sauerkraut for well-rinsed cabbage or kimchi; adjust salt; omit dairy or use plant-based toppings if needed.
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