This turned out very well, and I'll definitely make it again; I may add diced red bell pepper, too. My biggest problem was the crust. Given the pandemic, I couldn't find whole-wheat pastry flour. When I mixed the yeast & water with the dry ingredients, it formed a very wet dough. I added some plain whole-wheat flour, a little at a time, until it was more manageable, and it rose very well, but rolling it out on a floured surface was horrible. The dough was still too wet. I had to sprinkle a lot of flour to get it to the point where I could roll it out. The resulting crust tastes great, but it required more tweaking than I expected. The cheese mixture worked very well and is a very nice flavor. I cut the broccoli into bite-sized pieces and removed most of the stems, which avoided a too-chewy experience. I would recommend rotating the pizza half-way through the baking time, to make sure you bake it equally on all sides. The minimum time worked great for me. A little longer might have browned the cheese more, but it also would have burnt the broccoli.
Skip making the pizza dough When I make this I will be using whole wheat or multi-grain pitas. They make perfect individual pizza bottoms.