Take the gluten-free pizza dough, cut it into about 15 equal pieces, and roll them into balls.
Bring a pot of water to a boil and add a generous amount of salt and baking soda. Drop the dough balls into the boiling water and cook until they float, then boil for an additional 2 minutes.
Transfer the boiled dough bites using a slotted spoon or strainer to a foil-lined baking sheet that has been greased with oil. Let them cool down slightly.
Space the bites out on the baking sheet and sprinkle them generously with coarse sea salt. Bake at 425°F until they are deeply golden brown and look like pretzels.
Serve the warm pretzel bites with the hatch chili cheese spread for dipping.
Cook it hands-free.
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