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Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper
In a large skillet over medium heat, combine 3 tbsp of olive oil, the leeks, salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the leeks are soft, about 4 minutes.
Push the leeks to the perimeter of the pan, then add the remaining 1 tbsp olive oil and the mushrooms. Cook until the mushrooms have given off their juices and then shriveled, about 10 minutes, leaving the leeks on the perimeter.
Stir in the thyme and peas and cook another minute, folding in the leeks.
Place the pie dough on the prepared sheet pan and sprinkle the nutritional yeast all over it, pressing the flakes into the dough with your fingers or a rolling pin
Spoon the mushroom-leek filling into the center, spreading it in an even layer and leaving a 1-inch border, then folding the edges over the filling, overlapping aa sou work your way around the perimeter.
Brush the dough with the whisked egg and sprinkle with the sea salt.
Bake in the heated oven until the crust is golden, 20 to 25 minutes,