1. Preheat Your Oven and Prepare Your Workspace: Preheat your oven to 375 F (190 C). Lightly flour a clean surface with gluten-free flour to prevent sticking. This is crucial for handling the dough easily.

2. Roll Out the Dough: Carefully unroll your gluten-free sourdough pizza dough onto the floured surface. Gently roll it into a rectangular shape, aiming for about 1/4-inch thickness. The exact dimensions aren’t critical, but a rectangle makes for easier rolling later.

3. Spread the Sauce and Add Toppings: Evenly spread the pizza sauce over the entire surface of the dough, leaving about a 1/2-inch border around the edges. Sprinkle the shredded mozzarella cheese over the sauce, followed by the mini pepperoni slices (if using).

4. Season the Filling: Lightly sprinkle the dried Italian seasoning and garlic powder over the cheese and pepperoni. This adds an extra layer of classic pizza flavor.

5. Roll Up the Dough: Starting from one of the longer sides, carefully and tightly roll the dough into a log. Take your time to ensure it’s rolled snugly to prevent the filling from spilling out during baking.

6. Slice the Rolls: Using a sharp knife, slice the log into 1-inch thick rounds. You should get about 10-12 rolls, depending on the length of your dough log.

7. Arrange and Bake: Place the sliced pizza rolls onto a baking sheet lined with parchment paper, leaving a little space between each one. Brush the tops of the rolls with olive oil for a golden crust.

8. Bake Until Golden: Bake for 15-20 minutes, or until the rolls are golden brown and the cheese is bubbly and melted. The edges should look slightly crispy. Remove from the oven and let cool for a few minutes before serving.