In a skillet, cook ground beef on high until completely cooked through, breaking up along the way. Cook for 5 minutes. Then, add the taco seasoning. Mix well and set to the side.
Preheat one side of the grill on high heat.
Begin to layer the pizza. Start with smearing the refried beans on the pizza crust, sprinkle the shredded cheese on top followed by the ground beef. Cook in indirect low heat for 10 minutes until cheese is melted and crust is crispy. During the last 30 seconds of cooking I slide the pizza on to the heated side to crisp up the pizza.
Remove from the grill and top with pico de gallo, shredded lettuce, sliced black olives, avocado slices, and drizzle with reduced-fat sour cream. Cut into 8 slices and enjoy immediately.