As a safety, health and nutrition become more important and the regulatory mechanism has become more stringent the nutritional quality assumes significance. There is a distinct shift from consumption of so-called junk foods to healthy foods. The role of dietary fiber in offering protection against diabetes and heart disease is well established for this reason interest has arisen in increasing fiber in the diet. Fiber offers manifold health benefits particularly to diabetics by lowering blood sugar levels, reducing insulin requirement. Improving glycemic control and lowering serum cholesterol and triglyceride values in diabetic individuals. During flate bread, different ingredients are used to ensure the development of a continuous dietary fibre network that is essential for flate bread quality. Interests in incorporating bio active ingredients such as dietary fiber (DF) and antioxidants properteis into popular foods such as flate bread have grown rapidly, due to the increased consumer health awareness. Fenugreek leaves are enriched with mineral like potassium, calcium, and iron ,vitamin c. Fenugreek leaves are rich source of soluble dietary fibre content and it is used in functional food, traditional food, Nutraceutical as well as in in physiological utilization such as anticancer, antibacterial, antiulcer, antithelminitic and anti-diabetic agent. Lotus-stem is high in dietary fibre and highly recommended for pregnant women. The present study was conducted to provide a vegetable rich source dietary fibre such as Nelumbo Nucifera ( lotus stem) or Fenugreek- leaves( Trigonella foenum -gracum) are act as helpful in natural fortified food item for making pizza base .which are converted to healthy functional food. It can be proved to be healthy dietary fibre pizza for children, Type 2 Diabetes patient or other life style diseases to keep the digestive system healthy. The dietary fibre pizza base (flatbread) is developed by taking wheat flour and different percentage of fenugreek leaves and lotus stem and are mixed up and fermented and bakery yeast and then taken (8-10 minutes in oven at 200℃ of different sample and enriched dietary fibre pizza base.Develop product was evaluated on various parameter, sensory evaluation & Nutritional analysis .sensory evaluation of prepared product was carried out using 9 pointhedonic scale out of the four . Hence Highest acceptable product was put forth for nutritional analysis & percentage of dietary fibre respective.