Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
This Grilled Beets recipe is easy to make on your grill using fresh, in-season beets, regular olive oil, and fine salt.
Cinnamon Oatmeal Cookies are delicious oatmeal cookies without raisins or cranberries. There's plenty of cinnamon and brown sugar flavor in these tasty cookies. They are perfect for a snack or even with your breakfast coffee or tea 😉 (gluten-free option)
This Pumpkin Spice Bread yields 2 generous loaves and can be customized with your favorite toppings and Vanilla Coconut Icing! Bring this favorite to your next holiday gathering! Be sure to check out the other #FoodieMamas pumpkin recipes below!
3-Ingredient Peanut Butter Cookies are easy to make with peanut butter, an egg, and sugar. They are flour-free and make the most delicious, classic, chewy peanut butter cookies. Enjoy them as is or drizzled with chocolate.
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Estimated reading time: 7 minutes
This Food Processor Pizza Dough comes together in a snap in your kitchen food processor. This is an easy, basic yeast pizza dough that makes enough for 3 (12-inch) pizzas - a great recipe for meal prep!
Hi Everyone, are you looking for a super easy pizza dough recipe that doesn't involve getting your hands into a sticky mess?
Try this Food Processor Pizza Dough!
It's great if you want to prep pizza dough to use for the week for meals for yourself and/or your family.
Somehow making pizza dough in the food processor made it seem easier to make pizza dough and it makes me more likely to want to make a pizza dough recipe from scratch.
We also have a regular pizza dough recipe on the blog which I have linked to right below:
I would love to know what kind(s) of pizzas you would make using this pizza dough OR would you use the pizza dough to make something else, like rolls, bread, or pretzels?
If you like this Food Processor Pizza Dough recipe, please give it a rating in the recipe card below and let us know in the comments below.
Thank you for reading and following along!
This Food Processor Pizza Dough comes together in a snap in your kitchen food processor. This is an easy, basic pizza dough that makes enough for 3 (12-inch) pizzas - a great recipe for meal prep!
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Please note that the Calculated Nutrition is an estimate at best.
E. Walsh says
The food processor pizza dough recipe was quite good, but the website is awful! Made it very difficult to follow recipe. A bit jumbled compared to others I have used.
Sara Maniez says
I am so glad that you like the recipe! I just made a change to the website a day ago with the service I use for suggested recipes to make it cleaner. In the new year, I will be making a major design change to the website to further make it cleaner, much faster, and easier to use. I am working on several user experience-related projects right now and hopefully, that helps for the future!
Barbara says
The recipe calls for using the regular blade, not the dough blade. What’s the difference?
Sara Maniez says
Hello Barbara, You can definitely use the dough blade if you have one. Not all food processors come with dough blades. The recipe works with either. Thank you for your question!
SandraGee says
Hello! Thank you for posting! I followed the recipe but found I needed a lot more flour, as the dough was very sticky. I might have had to add another cup or so. The result was a bit messy, with the dough a bit unpliable and not easily manageable. I wasn't sure what you meant by "First Dough Rise" under Instructions. Is there a second rise at a later stage I might have missed? Thanks.
Sara Maniez says
Dear SandraGee, Thank you so much for trying out my recipe and taking the time to leave a comment! I truly appreciate your feedback and I'm sorry to hear that you experienced some challenges with the dough.
Regarding the stickiness of the dough, it's possible that the flour measurement may vary depending on factors such as humidity or the type of flour used. I apologize if the amount specified in the recipe wasn't sufficient for you. Adding an extra cup or so of flour to achieve the desired consistency is absolutely fine. Different brands of flour can have different moisture levels, which can affect the stickiness of the dough.
I understand that the dough being a bit messy and not easily manageable could be frustrating. To make the dough more pliable, you can gradually add more flour while kneading until it becomes smoother and easier to work with. It's important to strike a balance between adding enough flour to reduce stickiness and ensuring that the dough remains soft and elastic.
Regarding the "First Dough Rise" instruction, it refers to allowing the dough to rest and rise after the initial mixing and kneading process. This helps the dough develop its flavor and texture. If you followed this step and didn't encounter any issues, then you didn't miss anything. There is no second rise mentioned in the recipe, so you haven't overlooked that.
Once again, I apologize for any confusion caused by the instructions and any inconvenience you experienced. I appreciate your valuable input, as it helps me improve the recipe and provide better guidance to my readers.
If you have any further questions or need assistance with any other recipes, please don't hesitate to reach out. I'm here to help!
Happy cooking! Warm regards, Sara