Move the oven racks to the lower-middle and upper-middle position and preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper or spray them lightly with nonstick cooking spray.

Unroll 1 can of crescent dough into a rectangle right on top of each of the baking sheets. Pinch and press the seams together. Bake for 10-12 minutes, or until golden brown, rotating pans halfway through baking. Move baking sheets to wire racks.

Meanwhile, add refried beans to a small saucepan and heat over medium-low, stirring occasionally, until heated through.

In a large skillet over medium-high heat, brown the meat, using the back of a wooden spoon to break up the meat while it cooks. Once browned, stir in taco seasoning and water, and continue to cook and stir until most of the water has evaporated.

In a small bowl, whisk together sour cream and cream cheese until combined.

Layer each pizza half of refried beans, sour cream mixture, taco meat, lettuce, cheese, tomatoes, olives, red onion, green onions, and avocado. Slice and serve.