This vegan spicy perogy pizza is a copycat recipe of the famous Boston Pizza Perogy Pizza, except better! Not only is our recipe better but it's a fraction of the cost, your stomach and wallet will thank me later!
Preheat your oven to 425 degrees. While your oven preheats, scrub and peel your potatoes. Thinly slice them, with a knife or mandolin, and add them to a large mixing bowl. Toss with olive oil, garlic powder, onion powder, paprika, cayenne, and salt, until well combined.
Line a baking sheet with parchment paper. Evenly spread the potatoes onto the baking sheet (some overlap is okay) and bake for 15 minutes or until the potatoes just begin to crisp on the edges and become tender. Be careful not to overcook at this stage though!
Once cooked remove from the oven and set aside while you prepare the rest of the pizza.
Preheat your oven to 425 degrees. Lightly grease your cast-iron skillet. Place your rolled dough in the skillet. To prevent the dough from bubbling, press your knuckles into the dough creating some minor dents.
Spread the vegan sour cream evenly on top of the dough leaving a half-inch gap around the edge for the crust. Layer the sliced potatoes evenly around the dough. Then spread the cheese on top and top the cheese with vegan bacon bits.
Bake the pizza in the oven for 25 minutes.
Remove the pizza from the oven and add chopped green onions, a dollop of vegan sour cream, and vegan parm to the top.