In later years, there is an increasing interest for new natural antimicrobial compounds due to negative effect of artificial food preservatives on human health therefore, in this study the dill, celery and parsley seeds were added individually at levels 1.5 and 2% before baking on surface pizza and its essential oils which were extracted from these seeds were added individually at levels 400 and 600 ppm after baking on pizza surface. The results demonstrated that physicochemical properties of essential oils were in standard limit. Sensory evaluation of pizza showed that pizza color with three seeds additives and pizza taste with dill seeds essential oil added significantly differed taste compared with control sample. GC/MS apparatus estimated 15, 13 and 14 components present in dill, celery and parsley essential oils respectively. Antimicrobial activity of essential oils indicated that essential oils gave greater antimicrobial activity in gram positive bacteria than that in gram negative bacteria, also, essential oils had higher antimolds activity than that of bacteria and yeast. Total count of microorganisms in pizza revealed that adding three essential oils increased shelf life of pizza as compared with adding the three seeds.