Preheat oven to 400ºF.
Line a large baking sheet with a parchment paper and set aside.
Cut the Wholly Gluten Free Pizza Dough Ball into 12 equal pieces.
Next, on a lightly floured surface, roll each piece into about an 8 inch long rope. Take the ends of the dough and tie into a knot (over, under, and through). Place each knot on prepared baking sheet, about 2 inches apart.
In a small saucepan, melt the butter and cook the garlic over medium-low heat for 1-2 minutes. Remove from heat and stir in a pinch of salt, oregano, parsley, and dried basil.
Brush the garlic knots lightly with the garlic butter. Bake for 15 to 20 minutes, or until the knots are golden brown.
Remove from the oven and brush with the remaining garlic butter. Sprinkle with Parmesan Romano cheese.
Serve with warm marinara or pizza sauce, if desired.
