Allow the dough to rise in the bag for atleast 1 hour in a warm area.
Preheat the oven to atleast 500 degrees F. Cook the broccoli in a skillet, or a wok, over medium heat. To keep it low in cal/fat, use the spray pam to keep the broccoli moist and from sticking. Season with Crazy Salt, or your favorite seasoning. Cook for 5 minutes or until the broccoli is bright green and still firm to taste.
When the dough is big a puffy, punch it down on a floured surface. Use your hands (or a roller) to flatten to the dough out to whatever shape you are cooking on.
Use flour or cornmeal to coat the cookie sheet or baking stone. Transfer the dough carefully. Bake for 7 minutes.
Top with the diced tomatoes and vodka sauce. Add the broccoli, shredded mozz, and parmesan cheese. Add optional black olives, diced kalamata olives, sun-dried tomatoes, and artichoke hearts.
Cook pizza for 30 minutes or until cheese is bubbly and crust is soft, but firm.