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Place a baking rack on the lowest level of the oven and preheat the oven to 475°F. Line a large baking sheet with parchment paper or have a 12-inch round pizza pan ready.
Roll dough out on a lightly floured surface to 13-inch round. (If dough begins to pull back or resists spreading, cover it with a kitchen towel, let it rest 10 minutes, and then continue rolling; you might have to do this a few times to get dough thin enough.) Transfer dough to the baking sheet or pizza pan and press back into shape as necessary. Brush surface with 1 teaspoon oil and set aside.
Meanwhile, heat remaining 1 teaspoon oil in a large skillet over medium-high heat. Add sausage and cook, breaking up large chunks with a spatula, just until no longer pink, about 5 minutes. Transfer with slotted spoon to bowl. Return skillet to heat and add onion. Cook, stirring frequently, until soft, about 3 minutes.
Spread pizza with diced tomatoes, leaving a 3/4-inch border around edge. Top with mozzarella, sausage and onion. Sprinkle with chile flakes. Bake in bottom third of the oven until crust is deeply browned and cheese is bubbling, about 20 to 30 minutes. Let cool slightly and cut into 8 pieces.