Lightly grease a medium-sized bowl, then put the pizza dough ball in the bowl. Cover the bowl with a kitchen towel then allow the dough to rise/rest for one to two hours in a warm place—it won't rise much since it's been refrigerated.
Place a large metal baking sheet on the center rack of your oven then heat the oven to 500 degrees. Allow the baking sheet to heat up for at least 30 minutes.
While the dough is resting and the oven is heating up, spoon your tomato sauce into a small pot and season with the oregano and red pepper flakes. Heat over the lowest stovetop setting for 10 to 20 minutes or until it has thickened to a pizza sauce consistency—if the sauce is too watery it will make your crust soggy. Set aside to cool.
Take the rested dough ball and gently grab, pull and stretch the dough while rotating it in the air. You don't have to throw it, just let gravity do its work as you move your hands around the perimeter. Once the dough is about 9 to 10 inches across lay the dough on a piece of parchment. Spread the dough edges out with your fingers to even them out if necessary. The shape doesn't have to be perfect!
Spoon the cooled reduced pizza sauce evenly onto your dough, leaving a bare perimeter for the crust edges. Lightly rub olive oil on the exposed crust edges then season the bare crust with salt.
*Carefully* remove the hot baking sheet from the oven, slide your pizza topped parchment paper onto a cutting board, then slide the pizza topped parchment paper onto the hot baking sheet. Drizzle the vegan cheese evenly over the top of your pizza (you should be able to see some of the sauce still, too much cheese will result in a soggy crust). Bake for 12 minutes or until the crust and cheese are golden brown and the dough is cooked through. The time will depend on your oven, baking sheet, and dough. So start watching at the 9 minute mark.
Carefully transfer the hot pizza to a cutting board, drizzle lightly with olive oil, season with salt and black pepper, then top with the fresh basil. Slice and enjoy!
