Saute red, green and onion together until onions are translucent and vegetables are softened.
Oil 2 pieces of parchment, place one on each of 2 13-inch to 15-inch pizza pans or a baking sheet. Set aside. Make pizza dough as per recipe. Divide dough in half. Place each portion on a prepared pizza pan. Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded. Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings.
Spoon sauce onto pizza crusts and spread to about 1 inch to the raised edges of dough. Dividing between the two pizzas, top with pepperoni, sausage, mushrooms, peppers and onions, black and green olives.
If baking right away: Bake in a preheated 400 degree F oven until crust is golden and cooked through. Top pizzas with non-dairy cheese substitute if using. Put pizzas back into oven, but turn off the heat. Let the left over heat melt the cheese substitute. This should only take a few minutes.
To freeze: Add non-dairy cheese substitute if using. Wrap with plastic and place in coldest part of the freezer. When frozen, you can remove the pizza from the pan and place on a circle of cardboard to prevent breaking while being stored. Wrap pizza well with plastic and foil.
To serve: Unwrap pizza, leaving parchment. Put pizza on pizza pan or baking sheet; place in cold oven. Turn oven to 400 degrees. Bake until crust is golden and toppings are bubbly.