Blanch the broccoli florets in a pot of salted boiling water for about 2 minutes. Drain well and set aside.

In a frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.

Add the chopped carrot, sliced zucchini, and diced bell pepper to the pan. Sauté these veggies until they are tender, then season with salt, pepper, and parsley.

In a mixing bowl, whisk together the eggs and milk, adding a bit of salt and pepper. Gradually stir in the flour, followed by the grated cheese and some parsley, mixing until everything is smooth.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a baking dish with parchment paper for easy cleanup.

Arrange the sautéed vegetables and blanched broccoli evenly in the baking dish.

Pour the egg and cheese batter over the vegetables, ensuring they are completely covered.

Top the mixture with the cubed mozzarella for that gooey, melty topping.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.

Once baked, allow your pizza to cool slightly before slicing and serving hot.