Preheat the oven to 400 degrees Fahrenheit.

Line a large baking sheet with paper towels and lay the tomato slices on top, then sprinkle generously with salt.

Let them sit for 30-45 minutes to release as much liquid as possible.

While the tomatoes are sitting, spray a pie pan with non-stick spray and roll the pie crust out on top.

Gently press it into the pan and tuck the excess dough under around the edges.

Use a fork to crimp the edges, then use the fork to poke holes in the bottom.

Bake for 10-12 minutes or until golden and baked through.

Lay another large sheet of paper towels on top of the tomatoes and gently dampen the excess liquid. (Do not rinse the salt off the tomatoes; simply dab it away with paper towels.)

Mix the mayonnaise, hot sauce, garlic powder, and pepper in a medium bowl, then fold in the cheese and green onions.

Layer 1/3 of the tomatoes in the cooked pie crust, then spread half of the cheese mixture on top, layer half of the remaining tomatoes on top, spread the remaining cheese on top, and layer the remaining tomatoes on top.

Bake for 45-55 minutes or until the tomatoes are cooked to your liking and the cheese is melted and bubbly.

Let it cool for 10 minutes so it has time to set up before slicing and serving with freshly sliced green onions for garnish if desired.