Forget the high-carb bagels that leave you hungry again in an hour! This lox
Preheat an oven to 400 degrees. Shred a medium sized zucchini and use your hands to squeeze out excess liquid from the squash. Transfer the zucchini shred to a mixing bowl. The weight listed in the ingredients is the final yield of the zucchini after removing excess liquid.
Combine the shredded parmesan and 1 egg with the zucchini shreds. Line a sheet tray with parchment paper and spread the zucchini mixture into a circle about ¼-inch thick. Create a slight indentation to form a crust around the edge of the circle.
Bake the zucchini crust for 20 minutes in the oven. After baking, reduce the oven temp to 350 degrees. Top the zucchini crust with the remaining 4 eggs. Sprinkle the salt and pepper over the eggs only. Slice and arrange the lox over the pizza, followed by diced red onion.
Bake the pizza once more for 15-20 minutes, based on how done you want your eggs to be. These eggs were cooked to over-easy at about 15 minutes.
Allow the pizza to cool for 5 minutes, then slice into 4 slices. You may garnish with chopped green onion at your discretion.