Pumpkin Pizza Dough

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In my endless quest to overload on all things pumpkin this Fall, I was browsing a fall-themed magazine and saw a tasty looking recipe for pumpkin dinner rolls.  That sparked a light bulb in my head, and I thought, why can’t I do that with pizza dough?  Bread dough and pizza dough have a lot in common,after all: yeast, sugar, oil, water, kneading…and so this amazing pumpkin pizza dough was born!  It’s a great way to use up leftover fresh or canned pumpkin puree, and it’s a great way to add a healthy vitamin boost into your pizza dough.  The dough has a lovely pale orange hue, and you can’t taste the pumpkin, so it’s definitely interchangeable with your regular dough! I might just have to keep frozen pumpkin puree on hand to make this year round, it’s thebomb.com!

Pumpkin Pizza Dough


3 1/2 to 4 cups organic all-purpose flour, plus more for rolling
2 teaspoons agave, honey or sugar
1 envelope instant dry yeast
2 teaspoons sea salt or kosher salt
1 cup water, 110 degrees F
1 cup canned or fresh pumpkin puree (not pumpkin pie filling)
2 tablespoons olive oil, plus 2 teaspoons


Combine the flour and salt in a mixing bowl.  I use my stand mixer with a dough hook attachment.


Meanwhile, divide your warm water in half.  Add the yeast and sugar to 1/2 cup of water.  Allow the yeast to sit & activate for 2-3 minutes.


Add the olive oil and pumpkin puree to the activated yeast mixture.


Turn on your mixer to the lowest speed, and pour in the pumpkin/yeast mixture.


If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add the additional 1/2 cup of warm water, 1 tablespoon at a time.  This is all dependent on the water content of your pumpkin puree.  Mine was pretty dry, so I ended up using the whole additional 1/2 cup.


Once the dough comes together into a solid ball, it’s done.  It should be slightly sticky, but it will hold together when you pull it out of the bowl.


Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.



Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.



Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Use immediately or freeze for later use.  You can also make this a day or 2 ahead and let it proof in the refrigerator.  The cold aging process will make your dough even more fluffy, crispy & delish!

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I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.