As an underutilized resource, Palmyrah tuber flour (PTF) shows potential to serve as a substitute for wheat flour (WF) in multiple food applications. This study investigated the effect of incorporating PTF into pizza base (PB) on its nutritional, functional, and sensory attributes. PB formulations were prepared with varying levels of PTF substituting WF, and the selected formulation (F3) was compared with the control (F1, 100% WF). Sensory evaluation revealed significant differences (p < 0.05) among formulations, with F3 achieving the highest overall acceptability (8.6 ± 0.01) due to favorable taste and aroma. Proximate analysis indicated reduced protein content in F3 (1.45 ± 0.02%) compared to F1 (3.88 ± 0.06%), consistent with the low protein composition of PTF, while crude fiber was substantially higher in F3 (3.01 ± 0.16% vs. 0.46 ± 0.00%). Fat and moisture contents remained within acceptable ranges, and ash levels were below the SLS threshold. Total phenolic content was nearly double in F3 (0.9 mg/100 g) compared to the control (0.46 mg/100 g), indicating enhanced antioxidant potential. Although energy values were comparable (502 vs. 521 kcal/100 g), mineral content in F3 was higher, with notable increases in Calcium and Magnesium. Cooking property analysis showed that F3 exhibited significantly higher water absorption (148.33 ± 1.66%) but reduced volume expansion, reflecting the denser structure of PTF-based dough. Overall, incorporation of PTF improved dietary fiber, antioxidant activity, and mineral enrichment of PB while maintaining acceptable sensory properties, highlighting its potential as a functional ingredient for bakery applications.