Assessing the chemical and sensory properties of pizza supplemented with 3, 6, and 9% of sugar beetroot leaves powder (SBLP) was the main goal of the current study. Furthermore, effect of pizza fortified with 3 and 6% SBLP was performed to better understanding the role of as a possible inhibitor of hypercholesterolaemia in obese rats. Thirty-six adult male albino rats weighing 150 ± 10 g were divided into two main groups: a hyperlipidaemic group (n = 30) fed a high-fat diet (HFD) and a negative control group (G1, n = 6) fed a normal pellet diet. The hyperlipidaemic group was further divided into five subgroups (n = 6 each): G2 (positive control) received a basal diet, G3 and G4 were fed 3% and 6% sugar beetroot leaf powder (SBLP), respectively, and G5 and G6 were fed pizza fortified with 3% and 6% SBLP (10% of their diet) for four weeks. According to the chemical results of this study, it was found that pizza fortification effectively increased protein, ash, fiber, phenolic content and antioxidant activity. Pizza enhanced with 9% SBLP exhibited the lowest sensory characteristics when compared to control pizza. But the biological results were found a significant increase in the serum concentrations of HDL-c, total protein, TAC, SOD and CAT at P < 0.05 while those of glucose, leptin, LDL-c, cholesterol, triglycerides, AST, ALT, creatinine, urea and malondialdehyde significantly decreased in G4 and G6 treated with, 6% SBLP, and 6% SBLP-pizza compared to the positive control group. Also, G4 and G6 showed the most significant reductions in atherogenic index and provided the highest percentage of protection (74.13% and 60.76%, respectively). The findings showed that in hyperlipidaemic rats, SBLP and pizza supplemented with SBLP enhanced the functioning of the kidney and liver. Histopathological analysis confirmed the protective effects of SBLP on pancreas, liver, kidney and heart tissues. This study demonstrated that SBLP has the potential to protect rats against hyperlipidaemia.