Prep. Preheat oven to 425 F and prepare a workstation with 4 half sheets of parchment paper, a bowl of water, and a whisked egg with a pastry brush.
Dough. Make the low carb pizza dough, and divide it into 4 even portions using wet hands. Press each portion into an 8" round circle on a half sheet of parchment paper.
Assemble. Sprinkle 1/4 cup of cheddar onto half of each piece of dough, leaving 1/2" around the edges clear. Top with scrambled eggs, bacon, and sliced green onions (3), followed by 1/4 cup of cheese. Use the parchment paper to help fold the dough in half, over itself, like a taco. Press the edges together as you shimmy all ingredients inside the pocket.
Bake. Peel back the top half of the parchment paper, and arrange 2 parchment halves on a baking sheet at a time. The dough is fragile, so you'll want to use damp fingertips to smooth out any creases and cracks. Brush the top of each with the whisked egg, and sprinkle with everything but the bagel seasoning. Bake in the preheated oven for 22-25 minutes -- you'll know your pockets are done once the tops become golden. Serve warm with pizza sauce, and enjoy!
Notes
Filling: you can swap these ingredients with whatever you prefer.
Serving suggestions: most storebought sauces are loaded with sugar -- read labels carefully, or make your own!