Cook and drain vermicelli as directed on package.
Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish or 10-inch glass pie pan with cooking spray. Heat 10-inch nonstick skillet over medium heat. Add ground turkey, carrot, celery, onion and garlic; cook 8 to 10 minutes, stirring frequently, until turkey is no longer pink and vegetables are tender. Drain; stir in pasta sauce, tomatoes and 1/2 cup of the cheese.
In large bowl, beat egg whites and garlic salt until foamy. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie pan, pushing mixture 1 inch up sides of pan to form crust.
Spoon turkey mixture evenly into vermicelli-lined pan. Sprinkle with remaining 1/2 cup cheese.
Bake 20 to 25 minutes or until filling is set and crust is light golden brown. Let stand 10 minutes before serving. Cut into wedges to serve.