About
Forget the high-carb bagels that leave you hungry again in an hour! This lox breakfast pizza is far more satisfying and nutritionally dense to keep you full until lunch or snack time. A zucchini and parmesan pizza “crust” is loaded with strips of lox, eggs done to your liking, and a sprinkling of red onion. For a little more fat and flavor, you can add dollops of whipped cream cheese to your pizza slices at your discretion.
Ingredients
- 5 ½ ounce zucchini
- ½ cup, shredded parmesan cheese, fresh (hard)
- 5 large raw egg
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- 1 ounce lox
- ½ ounce red onion
Instructions
- 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.
Nutrition Facts
- Servings: 2
- Calories: 337.9kcal/1413.7kJ (per serving)
- Fat: 21.4g (per serving)
- Carbs: 5.6g (per serving)
- Protein: 29.5g (per serving)
