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Puttanesca Panzarottis [Vegan, Gluten-Free]

Crispy, golden, fried pizza dough, salty olives and capers, ooey-gooey melty cheese, zingy tomato sauce and a bit of spinach to let you think you’re eating something healthy. Each panzarotti is like a little present you get to open with your mouth. And since the recipe makes about a dozen, it’s the best kind of gift – the kind you get to share with others.

Puttanesca Panzarottis [Vegan, Gluten-Free]


  • 1-28 oz. can whole peeled tomatoes
  • 2 Tbs. fresh parsley, chopped
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • ½ tsp. black pepper
  • ¼ tsp. red pepper flakes
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • 1 batch prepared gluten-free pizza dough
  • Brown rice flour, for dusting
  • 1 cup vegan mozzarella shreds
  • 2 Tbs. capers
  • 2 Tbs. Kalamata olives, chopped
  • 1/2 cup fresh spinach, shredded
  • Vegan grated parmesan
  • Canola oil, for frying


  1. Prepare the sauce by squeezing each peeled tomato over a bowl to remove the juice and seeds. Keep the tomato flesh in another bowl. Roughly chop the tomato flesh. To the tomato flesh, add the parsley, basil, oregano, pepper, salt, red pepper flakes and garlic powder. Mix well and set aside.
  2. Dust a clean surface with flour. Roll out the dough to 1/8 inch thick. Using a cookie cutter (3” or 5” depending how big you want the panzarotti), cut circles out of the dough. Take the leftover dough and roll it out again to make more circles.
  3. On one half of each circle, place 1 Tbs. of mozzarella shreds, 1 Tbs. tomato sauce, ¼ tsp. capers, ¼ tsp. olives and some spinach. Sprinkle on a bit of grated parmesan. Fold the circle over and seal the edges closed. Use fork tines to completely seal the edges.
  4. In a heavy pot, heat 6 inches of oil to 350 degrees. Deep-fry the panzarotti in batches of 3 or 4 until golden and crispy, about 4 minutes. Place them on a paper towel lined plate and then move to a cooling rack. If you are not planning to eat them right away, keep them on a baking sheet in a 200 degree oven so they stay crisp.
  5. Serve with tomato sauce for dipping, if desired. Enjoy!




When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.



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15 comments on “Puttanesca Panzarottis [Vegan, Gluten-Free]”

Click to add comment
Joshua Smith-Riley
2 Years Ago


Sunniva My
2 Years Ago

Tore Torden

Soline Pearson
2 Years Ago

sounds delicious!!!

Koko's Kitchen
2 Years Ago

Looks amazing! I have to try these.

Christy J Clark
2 Years Ago

May want to adjust the calories, it says 0 to me.

Teddy Archey
2 Years Ago

I remember learning about history of pasta puttanesca(whores pasta) in school. Lmfao

Maria Scuderi
2 Years Ago


Unprocessed People
2 Years Ago

Must. Have. This

Moon Weaver
2 Years Ago

Oh my yummmmy!

Alan Josué
2 Years Ago

Jajaja... Eso suena tan gracioso y se ve taaaan rico!!


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