Frozen pizza crust was selected as the research object.The influences of natural konjak powder, soylecithin,edible glycerol and sorbitol on the adhesiveness, hardness, cohesion, elasticity, sensory elasticity and mastication of frozen pizza crust were studied by single factors testing and orthogonal testing. By the analysis of significance and orthogonal testing, the results showed that the optimal formula of modifying agent in the basic recipe was: konjak powder 0.60%, soylecithin1.20%, sorbitol 0.04%, edible glycerol 1.00%.