Slice one large red onion (equivalent to 3 small red onions) until you have 1 ½ cups. Heat 2 tablespoons of olive oil in a saucepan over low heat. Add the sliced onions, sage, garlic powder, and salt and pepper. Cook on a low heat, stirring occasionally, until the onions are browned and somewhat crispy, 35-40 minutes.
Remove dough from the refrigerator, and roll out on a silicone baking mat.
Spread pumpkin puree on the dough, leaving about an inch around the edges. Sprinkle the onion and sage mixture on top.
Fold the edges of the dough over, gently, using a rubber spatula to help lift the dough without breaking it.
Using a brush, paint a teaspoon of vegan butter (or aquafaba) on the crust to brown (optional).
Top pumpkin and crust with Florida Crystals® Organic Light Brown Raw Cane Sugar.
Bake for 35 minutes at 400F degrees.