Spread corn meal out on a cutting board and place dough on it for 30-60 minutes, or until room temperature.
While the dough is resting, preheat oven to 400 degrees and line a baking sheet with parchment paper.
Spread butternut squash and shallot out on the baking sheet and drizzle 1 tablespoon of olive oil over the squash. Sprinkle with paprika, oregano, salt & pepper. Toss to evenly coat. Place a few sprigs of fresh thyme on the baking sheet and place in the oven for 20 minutes, flipping halfway.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add vegan sausage to the pan and break apart with a wooden spoon. Cook until evenly browned then remove from the pan and set aside until ready to use.
Lower the heat and add the onion to the pan. Cook, stirring regularly, until onions are caramelized, but not browned. As the onions start to stick to the pan, add a splash of water. This should take 15-20 minutes.
Combine the vegan cream cheese, garlic powder, a pinch of salt & pepper, and 1 tsp of fresh thyme leaves in a bowl. Stir to combine.
Increase the oven heat to 475 degrees. Spray a baking sheet with non-stick spray and spread dough out until the desired shape is reached. Spread the cream cheese mixture out on the dough, leaving a 1 inch crust.
Layer the onions, sausage and butternut squash on the dough. Place in the oven for 15-20 minutes, or until the crust is browned.
While the pizza is cooking, heat the remaining oil in a small pan. Add the sage leaves and cook until crispy (approx. 2 minutes). Remove from the pan and set aside.
Remove the pizza from the oven and crumble the fried sage over the pizza. Add some fresh thyme and a pinch of chunky salt, slice, serve and enjoy!