Objective: The present study aims to conduct proximate, morphological and elemental analysis of the formulated product with enrichment of dried leaves powder of Moringa oleifera and pearl millet flour.

Methods: The proximate analysis was done by the standard methods of AOAC to obtain the% of moisture, ash, fat, protein and carbohydrate present in the enriched product. The morphological and elemental analysis was done using SEM with EDS analysis to analyse the structure, texture atomic weight and elements present in the product with different magnification level.

Result: The results suggested 0.44% moisture, 0.756% ash, 2.3g fat, 15.96g protein and 87.536g carbohydrate content by proximate analysis. SEM indicated Amorphous nature with rough texture of the pizza base with oval shape of the sample and the elemental analysis by EDS showed presence of some minerals that are O, Na, Mg, Cl, K, Zr, in all of them with weight% 80.67, 3.94, 0.76, 6.11, 1.50, 7.01 and the atomic weight% 91.13, 3.10, 0.57, 3.12, 0.69, 1.39 respectively.