Preheat oven to 425 degrees Fahrenheit or per crust instructions. Place crust on a pizza pan or sheet pan lined with Gefen Parchment Paper, then brush an inch-wide outer rim with olive oil.

Spread a layer of refried beans on the crust. Bake for seven minutes, until crust is crispy.

Meanwhile, prepare guacamole by mashing avocados with lemon juice, garlic powder, salt and pepper. Spread over baked crust with beans.

Layer with Spanish rice, olives, cherry tomatoes, red peppers and jalapenos. Drizzle with ranch dressing and red pepper flakes, if desired, and serve.

Heat oil in a medium-sized saucepan over medium heat. Add onion and sauté for about four minutes, until softened and beginning to turn golden.

Add dry rice and continue sauteing over low heat, stirring frequently, for five minutes.

Add two cups water, tomato sauce, peas, carrot, salt, garlic powder, and parsley. Bring to a boil, then reduce heat to low and cover. Simmer 40 to 50 minutes, until rice is tender and liquid is absorbed.

Remove from heat and let sit, still covered, for 10 minutes. Fluff with a fork before serving.