Preheat oven to 350°F (175°C).

Grease and flour a 9x13 inch pan.

Prepare the first dough by blending 2 eggs, 1/2 cup canola oil, 2 cups skim milk, 3 tablespoons grated parmesan cheese, 2 cups flour, 1 teaspoon salt, and 1 tablespoon yeast.

Pour the first dough into the prepared pan.

In a separate bowl, mix 2 medium chopped tomatoes (unseeded), 1/2 cup chopped green olives, 1 (15 ounce) can corn (drained), 1 (15 ounce) can green peas (drained), and 1 (15 ounce) can chopped hearts of palm (drained).

Add 2 tablespoons white vinegar, 1 tablespoon oil, and 1 pinch salt to the vegetable mix. Mix well.

Spread the vegetable mix evenly over the first dough layer in the pan.

Prepare the second dough by blending the same ingredients as the first dough (2 eggs, 1/2 cup canola oil, 2 cups skim milk, 3 tablespoons grated parmesan cheese, 2 cups flour, 1 teaspoon salt, and 1 tablespoon yeast).

Spread the second dough evenly over the vegetable filling.

Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes.

Turn off the oven and let the pie sit inside for 30 minutes to cool slightly.

Slice and serve. Enjoy!