Preheat oven to 325. Spray a 9" pie plate with cooking spray
Sautee leeks and garlic in 2 tablespoons of coconut oil until leeks are tender.
For the Crust
Combine ¾c Baking blend and baking powder in a medium bowl. Stir in leek mixture, 1 egg, 1 egg white and almond milk until almost smooth.
Spread ½ the batter in the greased pie plate.
Bake crust for 20-22 minutes or until starting to brown.
For the Filling
While crust is baking, combine remaining egg, egg white and cream cheese in a medium bowl. Stir in the cottage cheese, carrot, 2 TBS of baking blend, basil and pepper until well blended. Spread over par baked crust. Top with remaining crust batter.
Baking Instructions
Bake an additional 40-45 Minutes or until golden. Let stand 10 minutes prior to serving.
Notes
You can substitute non starchy vegetables for the carrots if you choose.