Create the flax egg by combining the 3 tablespoons flax meal with 6 tablespoons cold water. Let sit for 5-10 minutes.

Preheat oven to 400 degrees Fahrenheit and prepare a baking tray with aluminum foil.

To make the crust: whisk together the almond flour, whole wheat flour, all purpose flour, flax meal (not egg), salt, baking powder, baking soda, and cane sugar. Make a well in the center and whisk in avocado and olive oil. Switch to a spatula and fold in flax eggs, cold water, and maple syrup. Once it gets hard to mix with a spatula, switch to using your hands. The dough should be able to crumble but stick together when you squeeze it. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Place the diced potatoes on the prepared baking tray. Drizzle on ½ tablespoon olive oil, a sprinkle of salt, pepper, and a teaspoon of garlic herb seasoning and incorporate into the potatoes. Bake for 20 minutes.

Preheat oven to 350 degrees Fahrenheit and prepare an 8" baking dish.

In a blender (I used immersion but any kind works), blend the milk with the roasted potatoes. It should be a bit chunky, not too smooth, but have no large chunks. Set aside.

In a medium pot, heat up 2 tablespoons olive oil on high heat. Add in onions and brussel sprouts and cook for a minute before adding in the broccoli. Cook that for another minute and then add in mushrooms and the remaining ½ tablespoon olive oil. Cook for 2 minutes until the vegetables have shrunken in size. Stir in the frozen vegetables and cook until they have defrosted, then add the garlic. Stir in the italian seasoning, oregano, thyme, and the remaining salt, pepper, and garlic herb seasoning. Slowly incorporate the flour and nutritional yeast to the vegetables. Once its all combined, pour in the vegetable broth very slowly while constantly mixing. Slowly add in the potato mixture so that the filling becomes thick and creamy.

Transfer the filling to the prepared baking dish. Take the dough out of the fridge and roll it out between parchment or wax paper so no flour is needed. It is normal for it to feel fairly moist. Flip the rolled out dough on to the top of the dish and trim the edges. Make a few slits for air pockets. Bake for 20 minutes.

Enjoy!