Sheet or slap out sourdough ball to 16-inch round crust. Cover and let rise until doubled. Roll edges to make crust, forming a rim. Top dough with garlic ranch sauce, followed by jalapenos and parsley flakes. Then pour tequila on top. Next, sprinkle with parmesan cheese and top, in order, with onions, baby shrimp, and mozzarella. Bake in a conveyor oven at 420 degrees for 10 minutes.
Slice pizza and transfer to a serving plate. Top each slice with 1 slice avocado, diced tomatoes and cilantro, and squeeze juices from ¼ lime over top.

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