Original recipe from Wholesome Yum. Made the entire crust recipe and froze half of it (unbaked), so the photo is the yield from half of the crust recipe below.
– ¾ lb shredded chicken breast (this is cooked weight; equivalent to 1 lb raw)
– ½ c grated parmesan cheese
– 2 cloves garlic, minced
– ½ tsp salt
– 2 large eggs
– 1 tsp red pepper flakes
– 1 tsp oregano
– ½ c sauce (I used Rao’s)
– 1 c shredded mozzarella cheese
– 1 jalapeno, chopped
– 4 slices bacon, chopped
– 3 oz pepperoni, chopped
– 2 Tbsp grated parmesan, for sprinkling
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Stir together the shredded chicken, grated Parmesan cheese, minced garlic, and sea salt.
Whisk the eggs lightly, then add in. Mix well.
Form ~1.5” balls of chicken crust and flatten them out on the baking sheet to create the “bagel bite.” Each little crust should be about ¼” thick.
Sprinkle oregano and red pepper flakes on each crust.
Bake for 15 to 20 minutes, until firm and golden on the edges.
Let the crust rest for 10 minutes, which helps “seal” it.
Add sauce and toppings. Return to the oven for 10 to 15 minutes, until the cheese is melted. If desired, place under a broiler for a couple of minutes to brown the cheese more.