Pumpkin Pizza Dough Recipe

Tracy R. | Sugarcrafter Updated

Pumpkin Pizza Dough is a fun twist on tradition for fall. You've got to try it!

Pumpkin Pizza Dough Picture

You might be thinking, "Pumpkin Pizza Dough, Tracy?", but I promise, stick with me. 

Now that we've passed the first official day of fall, I can definitely say that we're well into the autumn groove around here. Going apple picking, shopping for winter squash at the farmers market, taking walks with crunchy leaves underfoot, and kicking the heat on at night have been just a few activities we've returned to in the last week.

Of course, I can't forget to mention that I've been diving headfirst into everything pumpkin. Even though I bake with pumpkin all year round, for some reason it always seems a little extra special when the weather first begins to turn from humid summer days to crisp fall ones.

Pumpkin Pizza Dough Photo

Today, in the spirit of fall, and because I've been testing out my new Chefs Catalog Deluxe Shiny Chrome Magimix 16-cup food processor, I whipped up a simple pizza dough made with pumpkin - and then, instead of stopping there, I used the pizza pumpkin dough to make a delicious Roasted Delicata Squash Pizza. I think you'll love it!

Pumpkin Pizza Dough Pic

These two squashes mix and mingle in both flavor and texture to make one phenomenal pizza. The dough comes together in a snap thanks to the food processor, a pure powerhouse of cooking magic. 

Pumpkin Pizza Dough Image

Looking for more ways to put your food processor to work? Don't miss our standard pizza dough recipe and Erin's gluten free pizza recipe too.

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Pumpkin Pizza Dough Recipe

    6 Servings


For the Pumpkin Pizza Dough:
  • 1 tablespoon Instant Yeast
  • 1 cup Water
  • 3 cups All-Purpose Flour
  • 1/2 cup White Whole Wheat Flour
  • 1 1/2 teaspoons Granulated Sugar
  • 1 teaspoon Salt
  • 3/4 cup Pumpkin Puree
For Topping the Pizza:
  • 1/2 cup Delicata Squash, roasted
  • 2 tablespoons Tomato Sauce
  • 4 slices Pepperoni, optional
  • 1/4 cup Onion, chopped
  • 1 teaspoon Garlic
  • 1 ounce Mozzarella Cheese
  • 1 teaspoon Fresh Rosemary


For the Pumpkin Pizza Dough:

  1. Pour the water into a small bowl, and sprinkle the yeast over the top. Let sit about 5 minutes.
  2. In the bowl of the food processor fitted with the dough blade, combine the flours, sugar, and salt, and process with a few quick pulses. Spoon in the pumpkin and then pour in the water-yeast mixture. Press On and run just until the dough comes together and forms a ball.
  3. Spray a large bowl with cooking spray and place the dough inside the bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.

To assemble and bake the pizzas:

  1. First, roast the squash. Preheat the oven to 350°F with your pizza stone already inside. After peeling the squash, cut it into cubes, and toss the pieces with a bit of olive oil and salt and pepper to taste. Place on a foil-lined baking sheet in the oven and bake for about 20 minutes, until golden. Set aside.
  2. Increase the oven heat to 425°F.
  3. Sauté the onion in olive oil over medium heat. Add in the garlic, and cook a few minutes longer.
  4. Roll out the dough and divide it into 6 equal portions. Place the pizzas you wish to bake immediately on a pizza peel.
  5. Spoon the sauce on to the dough, and then sprinkle on the pepperoni, squash, onion and garlic mixture, and fresh rosemary. Top with the cheese.
  6. Slide the assembled pizzas from your pizza peel onto the hot pizza stone. Bake 20-25 minutes or until the cheese is golden brown.


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Related Recipes:
Pizza Dough Recipes, Pizza Recipes, Easy Dinner Recipes, Dinner Recipes, Italian Recipes, Pumpkin Recipes, Fall Recipes
Recipe Yields:
6 personal pizzas or 2 12" pizzas
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Tracy R.
Recipe Yields: 6 personal pizzas or 2 12" pizzas
Prep Time: 110 minutes
Cook Time: 25 minutes
Total Time: 135 minutes

Nutrition Facts

Serving Size 1 personal pizza
Servings Per Recipe 6

Amount Per Serving
Calories from Fat 44
Calories 319

% Daily Value*
Total Fat 5g
  Saturated Fat 0g
Sodium 455mg
Total Carbohydrate 60g
  Dietary Fiber 4g
  Sugars 3g
Protein 10g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Tracy R.

About Tracy

Tracy fell in love with locavorism, and built a business out of Canning & Preserving. She shares all sorts of recipes on Sugarcrafter, and her passion for canning here, but we love her rhubarb jam most of all.