Preheat oven 350 F. Prepare a baking sheet with parchment paper or a muffin tin with muffin liners. Either works, it depends if you want a muffin type biscuit or flatter biscuit.

In a mixing bowl, whisk together the eggs with garlic powder, onion and salt. Then add the sundried tomatoes and shredded zucchini.

In a smaller separate bowl, sift together the ground pumpkin seeds with flax meal, tapioca flour and baking powder.

Next fold the dry ingredients into the wet ingredients. The batter will be thick and wet.

Divide the batter among 5 muffin cavities or create 5 biscuits on a baking sheet by scooping 2 large tablespoons of batter to form each biscuit.

Bake 350 F 30-35 minutes or until a toothpick can be removed clean.

Remove from the oven and transfer to a wire baking rack to cool completely before serving.