In a skillet over heat-medium heat place olive oil, onion, garlic and tomato.
Sauté for about 5 minutes. Then add shrimp and cook for 3 more minutes or until shrimp is pink.
Add green peas, corn and season with salt and pepper.
Cook for 1 minute. Set aside.
In a blender jar add Put the almond milk, coconut oil, eggs, salt and baking powder. Blend everything for about 1 minutes or so and add flour gradually.
Then blend for 3 minutes.
Place half of the dough on the greased baking sheet.
Then place the mixture filling and the rest of the dough on top.
Sprinkle with parmesan and bake in the oven until golden brown. Enjoy!
Notes
If you only have frozen peas, you can add them directly from frozen to the skillet.
When measuring the flour for the dough, make sure you do not pack the measuring cup as it'll be too much flour.
You can always knead the dough by hand if you do not have a food processor.
To store: Store leftover pie wrapped in the fridge for up to 3 day.
To reheat: You can reheat the pie in the oven or microwave.