Preheat oven to 450 ˚F
Sauté onion in oil with a pinch of salt in a saucepan until softened. Add garlic and continue to sauté for another minute, then add tomatoes to the pan and break up pieces with a spoon. Take off heat and blend sauce until smooth.
Return the sauce to heat and add tomato paste and continue to cook down while stirring. Once reduced, take sauce off the heat and stir in oregano, red pepper flakes, and season with salt and pepper to taste. *If sauce is too acidic add agave.
Brush pizza dough with olive oil. Next, ladle a spoonful of sauce to the center of the pie. Using the back of the ladle evenly distribute the tomato sauce from the center of the pie to the outer crusts using a spiral motion.
Top with sliced Vertage cheese, 6-8 plant-based pepperoni slices, then drizzle with agave and olive oil. Place on a greased pan or pizza stone and bake for 12-15 minutes or until golden.