Purple sweet potato powder and high gluten flour were used as the main raw material, the effect of the 4 factors, purple sweet potato powder, high gluten flour, water and yeast, and their interaction, on the sensory evaluation score of purple sweet potato frozen pizza dough was investigated on the basis of the single factor test and according to Box-Benhnken to design the test. Taking sensory evaluation score of purple potato pizza dough as the response surface value, the optimum formula was achieved in order to improve the sensory characteristics of the products. The results showed that the optimum parameters of the pizza dough were purple sweet potato flour 21g, high gluten flour 179g, yeast 1.45g, water 107g, salt 3g, sugar 10g, milk powder 9g, modifier 1g, egg 12.5g, baking powder 1.25g, olive oil 12.5g. On the basis of optimal formula, the correlation between sensory evaluation and texture under different storage conditions was further studied. The results showed that the hardness, elasticity, gumminess and chewiness properties reflected the quality of purple sweet potato pizza dough, which remain good flavor after being stored in refrigerator at -18 ℃ for 7 days.