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Personal Pizza Dough Recipe

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This simple and straightforward dough is great for making a personal pizza. Instead of the traditional toppings, try topping with butter or coconut butter, sprinkling with cinnamon and sugar, and then drizzling with a little frosting for a small dessert pizza.

Total Time:  25 M 
Servings:  1
Calories:  430


  • 1tsp active dry yeast
  • 3/4 c all-purpose flour
  • 1tsp honey
  • 1/8 tsp kosher salt
  • 1 1/2 tsp vegetable or olive oil
  • 1/4 c warm water
  • Nutritional Information

    • Serving Size: 8
    • Fat: 8g
    • Saturated Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 300mg
    • Carbohydrates: 79g
    • Fiber: 3g
    • Sugar: 6g
    • Protein: 11g


    Add water, yeast, and honey to Twister jar, and place lid on jar. Hold lid with one hand, and with other hand press "Pulse" 2 times. Allow yeast to proof 5–10 minutes.

    Add salt, oil, and flour to jar, and place lid on jar. Hold lid with one hand, and with other hand pulse 6–8 times, turning lid counterclockwise during blending. Allow dough to rise in jar (with lid in place) until doubled. 

    Preheat oven to 450°F, and heat baking stone or pan in oven. Roll out dough on well-oiled or floured surface. Place rolled-out dough on paddle, thin cutting board, or cookie sheet dusted with cornmeal. Cover dough with sauce and favorite toppings.

    Slide pizza from cornmeal-covered surface to heated baking stone or pan by wiggling pizza gently. Bake in oven until golden brown, approximately 6–8 minutes. Remove from oven, and allow to cool 3–5 minutes before slicing.


    To make in WildSide+ jar, please check out the recipe on our blog:

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    • Yes, you can make the dough in the WildSide jar. For the best results, double the recipe (the larger quantity of ingredients will work better in the larger WildSide jar).

      When adding the flour, add 1/3 to the jar, and pulse 3-5 times. Add the next 1/3 of the flour, pulse 3-5 times, and then add the final 1/3 of the flour. Pulse 8-10 times or until all flour is incorporated.

      Blendtec on

    • How long do you allow it to rest in the jar? i made it for the first time and i waited 30 min for it to double in size and it was really sticky, nothing similar to the one showed in this video. i could not even get it out of the jar with ease. What am i doing wrong?

      Harry on

    • Had to share for other gluten free users: I made this using Blendtec’s Gluten Free Baking Mix and 1/2 tsp xantham gum (per 3/4 cup mix) instead of the flour. I also pre-baked my crust for 6-8 minutes before adding toppings. I worked wonderfully and even my picky son liked it! Yay!

      Lostinyarn on

    • How long does it take dough to rise to double?

      RP on

    • I like to use grapeseed oil instead because its healthier and it doesnt give off a strong flavor like olive oil and besides most of the olive oil in America is destroyed and does not actually have much oil from the olive in it at all. Vegetable oil is very unhealthy. Grapeseed is the best. I would like to subistute with gluten free flour but everytime I bake with gluten free flour it falls apart…..

      Alaylaana on

    • A lot factors will be taken into account for dough to double in size, but 30-60 minutes is a good bet.

      Blendtec on

    • I’ve been looking through your recipe search and can’t find your Gluten Free Baking Mix, any suggestions?

      SL on

    • Amazing! Can’t believe i hadn’t used this recipe before. i usually don’t love crust, but this dough was so yummy!

      Stacie on

    • I just made this dough & it was deliciously amazing my new go to?

      miracle on

    • Here you go!…

      Blendtec on

    • The dryness may depend on your location and the humidity where you live. If the dough is too dry, simply add more water or try decreasing the flour to get the desired dough consistency.

      Blendtec on

    • Hi, I followed your recipe and doubled it, but it came out way too dry, and it came out all in pieces not into a singular dough ball as it should.
      so when you say double the recipe, do mean to double it but only add 1 cup flour and not 1 and 1/2C. As you would if you were doubling the entire recipe?

      Mahealani Velazquez on

    • If you double the recipe, will there be enough dough for a 15-inch round pizza pan?

      Phyllis Juliano on

    • Hi Mahealani, I think that the above post from Blendtec referred to adding 1/3 of the TOTAL amount of flour (which you correctly state as 1 1/2 cups ) first. 1/3 of the total amount would be 1/2 Cup. Then pulse, and add 1/3 of the total amount (1/2 Cup). Then pulse again and add the last 1/3 of the total amount (again, 1/2/ Cup).

      Mae Myers on

    • Is there a recipe for pizza sauce to go with our dough recipe?

      Callie on

    • what is you run out of flour? what can you use instead?

      TracyT on

    • Is there a pizza sauce to make that goes with the pizza dough recipe?

      Callie on

    • can this be made in the wildside jar?

      SusyQ on

    • Check out these pizza sauce recipes on our blog:…

      Blendtec on

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