In this study impact of incorporation of antioxidant rich Dietary Fibre Powder (DFP) in pizza base was studied. DFP was obtained from white cabbage outer leaves (Brassica oleracea var. capitata). DFP was incorporated at the level of 5% and 10% in pizza base. Pizza bases were analyzed for proximate composition, crude fibre content and antioxidant activity. Shelf-life of pizza base was also assessed. The results were analyzed using ANOVA and DMRT tests. The results showed that incorporation of DFP in pizza base at 10% has significantly increased the vitamin C content, total phenol content and antioxidant activity of the base however its sensory acceptance was low as compared to pizza base with 5% DFP however Vitamin C content was not stable hence degraded rapidly. The shelf-life of pizza base was found to be 6 days.
