Split your pizza dough into two portions to make it easier to work with. Roll out each portion to a large rectangle, about 1/4-inch thick.
Brush the dough with olive oil and sprinkle with a little bit of salt. If you wish, you may dimple the dough with your fingers to decrease the amount of air bubbles you get when baking.
Spread the pizza sauce evenly across the pizza dough and sprinkle with italian seasoning, garlic powder, and onion powder. Top with cheese.
Roll the dough from bottom to top, starting from the shorter side. Place the logs onto a plate that has been lined with some parchment paper and refrigerate for a half hour.
Meanwhile, preheat your oven to 425°F and line two large baking sheets with silpats or parchment paper.
When your logs have finished chilling, cut them into equal 1-inch slices with a very sharp knife. Dip the bottom of each slice into the cornmeal (swirl-side), and place them cornmeal-side down onto the baking sheets. They should be placed on the baking sheet swirl-side up.
Bake the pizza rolls for 25-30 minutes or until risen, slightly browned, and bubbly. Remove from oven and garnish with fresh basil. Enjoy immediately, or store the pizza rolls in the fridge for 2-3 days.