Toss the diced and seeded tomatoes, with salt, pepper, oregano and garlic powder. Set aside.
In a small pot add a ½ cup - 1 cup of vegetable oil. Allow the oil to get hot - you'll know it's ready when you sprinkle a bit of flour into the pot and it begins to sizzle.
Clean your chicken tenders, pat them dry with paper towel. Add them to a ziplock bag and toss with salt and pepper. Add a cup or more of flour to the ziplock bag. Close the bag and toss the chicken around, making sure the flour is coats the chicken well.
Add the flour coated chicken to the pot of oil. Do not overcrowd the pot. Let the chicken fry until it's golden brown. When done, place the cooked chicken on a plate lined paper towel to catch the access oil. When the chicken has cooled, dice it into small pieces.
Spread the broccoli florets, the diced tomato, and chicken around your dough, leaving the edges of the pizza uncovered (this is the crust!).
Top with your desired amount of mozzarella cheese and place in the oven.
Bake for 20-30 minutes, until the pizza is golden.
Remove from oven and allow to cool for at least 10 minutes and serve.