Reuben Pizza with Guinness Crust

Turn your Reuben sandwich into a Reuben pizza with thousand island dressing sauce, sauerkraut, corned beef, Swiss all on top of a Guinness rye pizza crust.

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St. Patrick’s Day is the perfect excuse to turn your food green and put booze in everything. Last year I made a green pizza which included a spinach crust, pesto, and green bell peppers cut to resemble four leaf clovers. Since the green option has been covered in the pizza department, I decided to go the boozy route this year with a Guinness pizza crust. All I did was substitute warm water for warm Guinness and a little or the flour for rye flour in my trusty pizza dough recipe. But it is still kid friendly as the alcohol will bake off in the oven.

To stick with the holiday theme, I topped it off with thousand island dressing, sauerkraut, shredded corned beef, and Swiss cheese to create a Reuben pizza. It truly does taste just like the sandwich if you served it open faced. If you want to have a full blown St. Patrick’s Day pizza party you could make this Reuben pizza, the green pizza, and a Shepherd’s pie pizza too. Sounds like a fun way to celebrate to me!

REUBEN PIZZA WITH GUINNESS CRUST

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Yield: 3-4 Servings Prep Time: 1 Hour 30 Minutes Cooking Time: 42 MInutes 42 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 pkg. (2-1/4 tsp) active dry yeast
• 3/4 cup warm (about 110 F) Guinness or other stout beer
• 1 tsp sugar
• 1 tsp salt
• 2 Tbsp olive oil
• 1 cup rye flour*
• 1 cup bread flour*
• Cornmeal for dusting

TOPPINGS

• 1/2 cup Thousand island dressing
• 1/2 tsp carraway seeds
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/8 tsp ground paprika
• 1/4 cup sauerkraut, drained
• 6 oz. Swiss cheese, shredded (about 1 cup)
• 4 oz. cooked corned beef, shredded

Directions

1. Place pizza stone on the bottom rack in the oven and allow to preheat to 500 degrees for at least 30 minutes.
2. In a large bowl bloom yeast in warm beer, approximately 5 minutes. Add sugar, salt, and oil followed by 1 cup of rye flour until it forms a loose dough, add the remaining bread flour 1/2 cup at a time until it forms a smooth but slightly sticky dough.
3. Knead by hand 20 times or until well incorporated, adding a little bit of extra flour (too sticky) or water (too dry) if necessary. Form into a ball, coat with oil on all sides, cover and let rise for 1 hour or until doubled.
4. Roll out dough and transfer to a pizza peel sprinkled with cornmeal**. Evenly spread dressing over the surface of the pizza dough, leaving an edge for the crust. Sprinkle with seasonings, sauerkraut, Swiss cheese, and corned beef.
5. Transfer to the pizza stone** without removing from the oven (it’ll take a couple light shakes) and bake for 10-12 minutes, or until it the crust turns golden and the cheese starts to bubble.

Notes

*If you don't have rye and/or bread flour you may also use all-purpose but the amount needed may differ. **Can use a regular baking pan instead of a pizza peel and stone.

Source: Adapted from my Pizza Dough.

Post updated 3/15/2026. Photos above and below are the originals.