How to prevent dough from stopping food processor motor
It sounds like this dough is more than your food processor can handle. You might try making a half batch, or if you have a quality stand mixer, adapting the recipe for its dough hook.

In the comments to the question, you mentioned another dough that you do not have trouble with.

Note that the dough you have problems with is at a hydration of about 50% (with extra gluten), and the dough you have no trouble with is at a hydration of 100%, so it is going to be much softer. Its not just the total volume, its the thickness of the dough.  The softer dough will give much less resistance to the food processor.

(Hydration is the amount of water in the recipe, expressed as a percentage of the weight of flour, so 1000 g of flour and 600 grams or mL of water would be a 60% hydration.)