Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the broccoli florets in a food processor and pulse until they reach a fine, rice-like consistency.
In a medium mixing bowl, combine the ground chicken, riced broccoli, egg, half of the shredded cheddar cheese, garlic powder, onion powder, sea salt, and black pepper.
Mix the ingredients thoroughly by hand or with a spatula until a uniform dough forms.
Transfer the mixture to the prepared baking sheet and press it down into a thin, even circle approximately 1/4 inch thick.
Bake the crust for 15-20 minutes, or until the edges are golden brown and the center feels firm to the touch.
Remove the crust from the oven and spread the tomato sauce evenly across the surface, leaving a small border for the crust.
Sprinkle the remaining cheddar cheese over the sauce and return the pizza to the oven for an additional 5 minutes until the cheese is melted and bubbly.
Garnish with freshly chopped parsley, slice into wedges, and serve immediately.