Preheat the oven to 400 degrees F.
Thaw the hashbrowns.
In a medium bowl combine the yeast, 1/4 cup flour, sugar, and salt. Add the warm water and olive oil. Mix until the ingredients are well combined. Gradually work the rest of the flour into the dough until the dough is smooth and is just slightly sticky.
Let the dough rest for 10 to 15 minutes. Grease or spray with non-stick cooking spray a 10.5-inch cast-iron skillet.
Brown the breakfast sausage just so that it is no longer pink. Remove any grease that is in the skillet. Set aside to cool.
Chop the green pepper, red peppers, and onions into small pieces.
Scramble the eggs, add salt and pepper to taste, spray a non-stick skillet with non-stick cooking spray, and cook the eggs until they are still just a little moist. Set aside.
Place the dough in the skillet and with your fingertips spread the dough until the bottom of the skillet is cover, pinch the edge to make a lip around the edge of the skillet.
Spread or brush the olive oil over the bottom of the crust you can do the edges as well.
Spread the hashbrowns over the crust, then the browned breakfast sausage, then the scrambled eggs, next the veggies, and finally the cheese.
Place the pizza in the preheated oven and bake for 18 to 20 minutes or until the crust starts to brown and the cheese is melted.
Remove from the oven and let sit for a few minutes, cut into slices, and serve.