Place the diced swiss chard into a bowl and sprinkle with the 1 tablespoon salt.

Using your hands, smush the swiss chard until it is tenderized. Allow it to sit for 30 minutes into an hour in the salt brine to render its juices.

Meanwhile, you can dice the rest of the vegetables.

Once the swiss chard has rendered its juices, place it into a sieve and drain the excess liquid.

Place the swiss chard back into the bowl. Add in the onions, tomatoes, cumin, sumac, black pepper, cayenne, lemon juice, and olive oil.

Preheat oven to 450 F

Lightly oil the silicone mat with olive oil. Generously oil the rolling pin, and your hands with olive oil.

Take about a tennis ball size gluten free sourdough pizza dough. Smush it in your hand a few times, then roll it into a ball. Place it onto the silicon mat and lightly oil the top of the dough with some olive oil. Roll the dough into a circular shape of about 1/8 inch in thickness.

Fill the center of the dough with the filling avoiding the juicy part of the filling. Leave about 1 ½ inch to 2 inches of dough exposed.

If you are using a pan that is likely to stick, you can butter it first to prevent the dough from sticking to it.

Take the left side and the right side of the dough that are facing away from you and pinch them together to form a triangular shape. Take the base of the triangle or the part of the dough that is closest to you and pinch it together with the bottom of the triangle to form the base. Place the triangular shaped pie onto the baking pan.

Repeat these steps with the remaining dough and filling leaving about ½ an inch between each pie to prevent them from sticking to each other.

Place the pies into the oven at the bottom rack and bake for 18 to 20 minutes.