Heat 2 tablespoons of olive oil in a skillet over medium heat. Add sliced onions and sauté for 7 to 8 minutes until translucent. Reduce heat to low and cook for an additional 20 to 30 minutes, stirring until onions are blonde. Stir in minced garlic and optional red pepper flakes in the last 5 minutes.

Preheat the oven to 475°F. Roll or stretch pizza dough into a 12 to 14-inch round. Transfer to parchment paper and pierce lightly with a fork.

Spread pumpkin puree over the dough, then add the caramelized onion and garlic mixture. Sprinkle gouda cheese on top.

Transfer the pizza on parchment to a pizza stone or baking sheet. Bake for 12 to 15 minutes until the crust is golden and cheese is bubbling.

Remove from the oven, let cool for a few minutes, and garnish with fresh parsley if desired. Slice into 8 pieces.