Preheat the oven to 350 degrees.

Defrost the bag of frozen broccoli. The goal for this broccoli is to get as much liquid out of the vegetable as possible.  To do this, you can microwave the frozen riced broccoli in a steamable bag for 5 minutes and then put the broccoli rice in a frying pan with no oil and heat it until all the liquid has been removed.

Once the riced broccoli stops sizzling start adding the Italian seasoning blend, garlic powder, and onion powder to the broccoli.  Mix it until the seasonings are fully combined.

Turn off the heat and place the riced broccoli in a medium bowl to cool down for a minute or two.

Add the pork panko, parmesan cheese, mozzarella cheese, and 2 eggs to the warm riced broccoli mix.  Mix it until it fully comes together.

Cover a 12-inch pizza pan with parchment paper.  This step is very important.  You don't want the cheese in this recipe to stick to the pan so parchment paper is required even if you use a non-stick pizza pan.

Spread a small amount of shredded parmesan cheese on top of the parchment paper if you want a crispier crust.

Place small spoonfuls of dough around the pizza pan.

Use a fork or your hands to spread the riced broccoli mixture into a pizza shape.  Press the edges a bit thicker to make a crust bump to hold the toppings.

Sprinkle the remaining shredded parmesan cheese on top of the crust.

Bake it at 350 degrees for about 20 minutes or until the crust is golden brown.

All the dough to cool for about 5 minutes before adding the toppings.

Spread a thin layer of sugar free marinara sauce over the cooked broccoli pizza dough.

Top it with shredded mozzarella cheese and finish the pizza toppings with a layer of pepperoni (or other toppings of your choice).

Bake for an additional 5 minutes which will be just long enough to melt the toppings.

Allow the broccoli pizza to cool for about 5 minutes before enjoying it.  The crust will set and it won't be too terribly hot to handle but yet warm enough to enjoy!