Junk foods can be a treat to the taste buds, but the ill effects of these foods are widely known. Its regular consumption can have adverse effects on our health and may cause irreparable damage to the body. Several scientific researchers have proven that junk food can leave one prone to heart diseases and may eventually make the brain weak and non-functional. The role of nutrient rich junk food in offering protection against diabetes and heart disease is well established for this reason interest has arisen in increasing nutrients in developed pizza base. The present research has been conducted to develop and standardize “value added pizza base” made using wheat flour, quinoa flour & lotus stem powder. The developed pizza base has advantages over normal base made from refined wheat flour. According to objective four different value added pizza base samples named as T₀, T₁, Tâ‚‚, T₃, T₄ were developed for evaluation purpose. T₀ (control) was made with 100 percent of whole wheat flour and Treatment T₁, Tâ‚‚, T₃, T₄ was made by incorporating wheat flour, quinoa flour and lotus stem powder in different ratio as T₁ (60%:15%:25%,) Tâ‚‚ (55%:20%:25,) T₃ (50%:25%:25%,), T₄ (45%,30%, 25%,). The purpose of incorporating quinoa flour and lotus stem powder in selected utility food was to find out the best level of acceptance. The developed value added pizza base samples T₀(100%,0%,0%,)T₁ (60%:15%:25%,) Tâ‚‚ (55%:20%:25,) T₃(50%:25%:25%,), T₄ (45%,30%, 25%,) were subjected to sensory evaluation (colour, flavour, texture, taste, appearance and overall acceptability) on nine point hedonic rating scale by panel of 30 members. On the basis of sensory evaluation results it was concluded that developed value added pizza base sample T₃ (50%:25%:25%) was highly acceptable among all the pizza base samples and further can be used as standardized pizza base sample for nutritional analysis. The nutrient content of standardized pizza base sample was assessed. The proximate composition analysis shows that the developed pizza base sample has 7.40 ± 0.01g moisture, 7.90± 0.02 g fiber, 16.33 ± 0.01g protein, 1.83± 0.05 g fat, 60.54± 0.03 g carbohydrates, 13.81± 0.07 g ash and 350.83± 0.05 kcal energy in it. The mineral content of the developed pizza base was 78.87± 0.11 mg calcium and 7.37± 0.02 mg iron. After baking the overall weight of pizza base was 115 gm for 7 minutes baking time. On the basis of the above results it can be concluded that the developed value added pizza base is superior to normal pizza base nutritionally.

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