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Chupaqueso Pizza, Oven Style

Posted February 2nd, 2006 at 6:50 pm by Howard Tayler

I just got this email from a reader:

Hello Mr. Tayler,
I just wanted to share with you the results of a recent culinary experiment.
Starting out like a chupaqueso, but with a 12 inch cast iron skillet with mozzarella out to the edge. Toast it and flip it over as usual then after re-flipping, transfer to a round foil pie pan. Add tomato sauce and your favorite pizza toppings (including cheeeeeeese of course) then pop into the toaster oven for 10 minutes or so. Presto! Low-carb pizza! It came out quite well and of course was quesoliscious, or is that chupaliscious? :-) Hope you find this usefull. Keep on Schlockin’.
Sincerely,
Jay Scott Raymond, Schlock fan

Thanks for the tip, Jay! This sounds tasty, if a bit tricky. Still, if anybody out there has the chops to flip a conventional chupaqueso, making a pizza on top of the flat “cheese-crisp” part should be no trouble at all.

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3 Comments to “Chupaqueso Pizza, Oven Style”

  1. Jack Schorsch
    Comment @ 02/02/06 at 11:38 pm

    Just as another interesting tidbit, there’s a chicago pizza joint :read world’s best pizza: that makes a low carb pizza; it works out like some sort of mutant inverted chupaqueso; they make the ‘crust’ out of sausage, top with low-sugar sauce and delicious toppings.

    http://www.deepdishpizza.com/cgi-bin/lmcart.pl?SOURCE=WEB&HIDDENACTION=CARTPAGE.CRUSTLESSPIZZA&TABINDEX=2

    I have a good friend on the atkins and she swears by it to cure her pizza cravings. I wouldn’t be surprised if you could make a very tasty deep-dish crustless pizza in your new pan, howard.

  2. Jack Schorsch
    Comment @ 02/02/06 at 11:39 pm

    I forgot to mention that its covered in CHEESE…delicious, CHEESE

  3. Doublemint
    Comment @ 04/24/06 at 10:30 pm

    Waaaaaaay back when I started off on low-carb I tried that all-meat Lou Malnati’s pizza. My brother termed that pizza “anti-kosher” with good cause. It was okay at first, moderately tasty even compared to their normal delicious buttery crunchy crust, but then something unsettling happened when I noticed the layers of built-up grease on my fingers. It slowly dawned on my that I was eating sausage & cheese on an even bigger hunk of sausage. Meat on meat. A LOT of meat.

    I showered afterwards.

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