Preheat the oven to 425 degrees F.

In a food processor, combine the first seven ingredients and pulse a few times to combine. In a liquid measuring cup, add a beaten egg plus the 1 Tbsp. of water. With the food processor on, slowly add in the egg. The dough should come together into a ball on its own.

Remove the dough from the food processor and shape into a round ball. Place the dough ball in the center of a piece of parchment paper and gently press down to flatten it slightly. Place a second piece of parchment paper over the dough ball to make it easier to roll out (prevents the dough from sticking).

This can be rolled out into a 12" circle. To roll a perfect circle I place my rolling pin at 3 o'clock. Roll a quarter turn towards what would be 6 o'clock. Next, rotate the parchment paper/dough a quarter turn counter clockwise (12 o'clock to 9 o'clock). Then roll again from 3 o'clock to 6 o'clock and repeat with a counter clockwise turn. This helps keep the pressure to evenly spread throughout the dough and creates a nice even circle.

Remove the top layer of parchment paper. Carry the bottom sheet with the dough on it onto the pizza pan you will use. Brush the 1 tbsp. of olive oil over the top of the pizza. Bake for about 5-7 minutes. The crust should be cooked and lightly browned but not too crispy yet.

Combine the sauce and seasonings together, use the back of a spoon to spread it across the dough. Add the cooked sausage and cover with the cheese. Return to the oven and cook until the crust browns more and the cheese is melted and golden brown as well. Remove from the oven and allow it to sit for a few minutes before slicing into squares. Sprinkle on a little parmesan cheese, red pepper flakes, and more Italian seasoning before digging in.